Lemon Pound Cake
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- Total Time
- 1hr 45mins
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- Serves
- 16
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- Calories
- 283
A light and zesty cake, topped with lemon glaze. Lovely on its own or with a hot cup of tea. If you can get them, use Meyer lemons for a sweeter flavor.
recipe updated Feb 17, 2022
Ingredients
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- Unsalted butter
- 175 g
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- Granulated sugar
- 275 g
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- Egg
- 4
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- All purpose flour
- 300 g
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- Salt
- ½ teaspoon
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- Baking powder
- 10 g
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- Milk
- 110 g
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- Vanilla extract
- 2 g
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- Lemon
- 2
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- Powdered sugar
- 185 g
Tools
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Stand mixer
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Spatula
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Oven
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Whisk
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Cooling rack
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Large mixing bowl
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Medium bowl
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Loaf pan - 9"
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Small bowl
Step preview
- Pre-heat oven - 175°C
- Prepare 2 clean loaf pans
- Add unsalted butter and granulated sugar to a clean large mixing bowl
- Cream together until pale and light
- Add eggs to the butter-sugar mixture one by one while mixing until well combined
- Add all purpose flour, salt and baking powder to a clean medium bowl
- Whisk briefly until combined
- Transfer dry ingredients to batter
- Mix until combined
- Add milk and vanilla extract to a clean medium bowl
- Add lemon to the mixture and mix
- Transfer content of medium bowl to batter and mix
- Transfer batter to 2 loaf pans
- Bake until skewer tests clean - 45 min, 175°C
- Let cool
- Add powdered sugar to a clean small bowl
- Add lemon to the sugar
- Whisk vigorously until smooth
- Turn out cake onto cooling rack
- Spread icing onto the 2 cakes
- Leave cake until set