Lemon Pound Cake
Indulge in the delightful citrusy sweetness of a classic Lemon Pound Cake. This easy-to-make dessert offers a perfect balance of zesty lemon flavor and a moist, buttery texture.
Ingredients
Main Cake
- 230 grams unsalted butter, softened
- 200 grams caster sugar or granulated sugar
- 3 large eggs, room temperature
- 2 large lemons, zest and juice Zest of 2 large lemons, finely grated; 60 ml (1/4 cup) fresh lemon juice
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 280 grams plain flour
- 120 ml full-fat milk, room temperature
Lemon Glaze
- 190 grams icing sugar
- 1-2 tablespoons lemon juice
Decorations
- Lemon zest to decorate
Instructions
How to Make Lemon Pound Cake
- Preheat the oven to 170°C (340°F) and grease/line a 9x5 inch loaf pan.
- Cream together the butter and sugar, then add eggs, lemon zest, lemon juice, baking powder, salt, and half of the flour. Mix well.
- Add the remaining flour and milk, mix until smooth. Pour the batter into the prepared pan.
- Bake for 1 hour and 5 minutes, then let the cake cool.
- Prepare the lemon glaze by mixing icing sugar and lemon juice. Drizzle over the cooled cake and sprinkle with lemon zest.
Notes
This Lemon Pound Cake is best enjoyed fresh but can be stored for a few days at room temperature or longer in the fridge.