Lemon Pound Cake

Lemon Pound Cake

This cake is wonderfully moist, dense and lemony. It’s not too sweet, and has a lovely zingy lemon flavour.


For the cake:

225g unsalted butter, at room temperature

225g caster sugar

4 large eggs, beaten

1 teaspoon vanilla extract

225g self-raising flour

zest of 2 lemons

100ml milk

For the syrup:

juice of 2 lemons

100g caster sugar


1. Preheat the oven to 180°C/350°F/gas 4. Grease and line a 2lb/900g loaf tin with baking parchment.

2. Cream the butter and sugar together in a bowl until pale and fluffy.

3. Beat in the eggs, vanilla extract and lemon zest.

4. Sift in the flour and fold in gently.

5. Pour in the milk and mix until the batter is smooth.

6. Pour the batter into the prepared tin and bake for 45 minutes to 1 hour, or until a skewer inserted into the centre comes out clean.

7. Meanwhile, make the syrup by heating the lemon juice and sugar in a saucepan over a low heat until the sugar has dissolved.

8. When the cake is cooked, Pierce it all over with a skewer and spoon over the syrup.

9. Leave to cool in the tin.

Potential changes & improvements

– For a more intense lemon flavour, you could add the zest of an additional lemon to the cake batter.

– If you don’t have self-raising flour, you can use plain flour plus 1 teaspoon baking powder.

What other food it works well with

This cake is lovely on its own, but would also be delicious served with a dollop of Greek yogurt or a scoop of vanilla ice cream.

Common Mistakes

– Be careful not to overmix the batter, or the cake will be tough.

– Make sure the butter is at room temperature before you start, or it won’t cream properly.

Nutritional Information

(Per slice)

Calories: 276

Fat: 13.9g

Saturated fat: 8.4g

Carbohydrates: 32.4g

Sugar: 20.9g

Protein: 4.1g

Salt: 0.4g


This recipe contains gluten, milk and eggs.

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