Lemon-Mastiha Poundcake

INGREDIENTS 4 PORTIONS
  • 1 cup all perpose flour (not self-rising)

  • ½ tsp. baking powder

  • ¼ tsp. salt

  • 1 Tbsp. freshly grated lemon zest

  • 1 Tbsp. Mastiha powder

  • 6 Tbsp. unsalted butter, softened

  • 2 Tbsp. good-quality mayonnaise

  • 1 cup of sugar

  • 3 large eggs

  • 1 Τbsp. Mastiha liqueur

  • 2 Tbsp. milk

  • 2 Tbsp. fresh lemon juice

  • Kaimaki or Vanilla Ice Cream

PREPARATION
  1. Preheat oven to 325°F (165˚C) and butter and flour a 1-quart loaf pan, tapping out excess flour.

  2. In a bowl whisk together flour, baking powder, salt, and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in Mastiha liqueur. Beat in half of flour mixture. Beat in milk, mayonnaise and lemon juice and beat in remaining flour mixture until just combined. Do not overwork the cake.

  3. Pour batter into prepared pan and bake for 45 to 55 minutes, until golden brown on top and a tester comes out clean. Cool cake in pan on a rack for 15 minutes and invert onto rack to cool completely. Cut into serving pieces and serve with a scoop of vanilla or Greek kaimaki ice cream.