Lemon Pound Cake


Lemon Pound Cake

Servings 8 slices
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes


  • Stand Mixer
  • Oven
  • Loaf Pan


Pound Cake

  • 90 g Sugar
  • 1 tsp Lemon zest
  • 80 g Unsalted butter
  • 3 eggs (120 g)
  • 5 g Lemon juice
  • 75 g Cream (or sugar free yogurt)
  • 160 g Cake flour (Low Protein Flour)
  • 2.5 g Baking powder
  • 2.5 g Baking soda
  • 1/4 tsp Salt

Lemon Glaze

  • 30 g Icing sugar
  • 10 g Lemon juice


  • Preheat the oven to 365°F(185°C).
  • Add sugar and lemon zest to combine until fully combined, place aside.
  • Whisk the cake flour, baking powder, baking soda, and salt together well and sift in a bowl, place aside. 
  • In a different bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar mixture until fluffy.
  • Add the eggs one at a time and beat in well. 
  • Beat in the lemon juice and the cream(or the yogurt).
  • Add the flour mixture with mixer on low, starting with 1/2 the flour, then finally the rest of the flour.
  • Scrape the flour mixture into prepared 5.75 * 3-inch loaf pan. Bake in preheated oven for 45 minutes, or until a tester inserted in the centre comes out clean.
  • Let stand 10 minutes. Remove the cake from pan and let cool on a rack.
  • Prepare the glaze, adding the lemon juice and the icing sugar to make a pourable glaze. Brush glaze over cooled cake. Cool completely, then slice. 
  • Finish and enjoy your time.
Course: Cake
Cuisine: American
Keyword: Pound Cake, Lemon, American, Teatime

Tools & equipment you may need

Stand Mixers



Breville BOV845BSS Smart Oven Pro 1800 W Convection Toaster Oven with Element IQ, Brushed Stainless Steel
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