Lemon Pound Cake



Posted April 5, 2022 (Last updated April 5, 2022)



Total Time

1hrs 45mins



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.


  • Unsalted butter icon
    Unsalted butter175 groom temperature
  • Granulated sugar icon
    Granulated sugar275 g
  • Egg icon
  • All purpose flour icon
    All purpose flour300 g
  • Salt icon
    Salt½ teaspoon
  • Baking powder icon
    Baking powder10 g
  • Milk icon
    Milk110 g
  • Vanilla extract icon
    Vanilla extract2 g
  • Lemon icon
    Lemon2juice of, zest of
  • Powdered sugar icon
    Powdered sugar185 g

  • 1. Pre-heat oven - 175°C
  • 2. Prepare 2 clean loaf pans
  • 3. Add unsalted butter and granulated sugar to a clean large mixing bowl
  • 4. Cream together until pale and light
  • 5. Add eggs to the butter-sugar mixture one by one while mixing until well combined
  • 6. Add all purpose flour, salt and baking powder to a clean medium bowl
  • 7. Whisk briefly until combined
  • 8. Transfer dry ingredients to batter
  • 9. Mix until combined
  • 10. Add milk and vanilla extract to a clean medium bowl
  • 11. Add lemon to the mixture and mix
  • 12. Transfer content of medium bowl to batter and mix
  • 13. Transfer batter to 2 loaf pans
  • 14. Bake until skewer tests clean - 45 min, 175°C
  • 15. Let cool
  • 16. Add powdered sugar to a clean small bowl
  • 17. Add lemon to the sugar
  • 18. Whisk vigorously until smooth
  • 19. Turn out cake onto cooling rack
  • 20. Spread icing onto the 2 cakes
  • 21. Leave cake until set

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