Lemon Pound Cake

How does a slice of zesty, slightly sweet lemon pound cake, served with tea/coffee on a lazy afternoon sound? Do you have a “go-to lemon pound cake recipe?” If not, you ought to, and I highly recommend you try this one. Why? Well, it’s easy to make with simple ingredients, plus it smells and taste’s amazing without being too zesty. but if you want it to be, we can make it so 😉

If you already have a go-to recipe, it doesn’t hurt to have another, yes I know I’m being rather cheeky now. You could also try this lemon cake for Easter.

This lemon pound cake doesn’t stray too much from what is considered to be the original ‘formula’. However, it is less dense but just delicious enough that you will want to serve it to your guests.

Sometimes thoughts of the pandemic can be overwhelming, I can’t hide that. And like others who just don’t want to think about it at all, I try to grasp onto something that will even if for just an hour, make me feel like all that stuff going on out there is out there and this is my ‘quiet space’.

That is how I came to bake this lemon pound cake on a weekend when one would suggest I just sit back and do nothing after what has been a hectic week at work. I guess this was my calming version of ‘sit back and do nothing’.

What You Will Like About THIS Lemon Pound Cake

It doesn’t require a lot of fuss: Just whip the butter, lemon zest, and sugar together. Then add in the oil, eggs, lemon juice, and dry ingredients. And that’s it!

Breakfast: It makes for a delicious breakfast alternative? Wait, what? Lemon pound cake for breakfast? Yes, why not- even if just this once, why not?

Lunch box me: Sometimes we just want a slice of cake in our lunch boxes. However, quite often those delicious delicate slices of joy crumble into a sad mess. The joy of this lemon pound cake is that it stays put, crumbs and all until it unravels in your mouth.

How to Make the Lemon Pound Cake

Whip whip whip: Yes, whip the sugar, lemon zest, and butter until it turns pale in color and doubles in volume. Then add in the oil and continue whipping.

Add the eggs (room temperature) one at a time. And finally, onto the ‘soon to be’ controversial ingredient- pour in the lemon juice and whip for a few seconds. It will start to coagulate, don’t freak out! It’ll all be fine 🙂

Now add in the dry ingredients in 2 batches, gently whisking each time (do not overdo it here). Then change to a spatula and make sure the lemon cake batter is well incorporated by scooping the bottom and sides of the bowl to make sure there are no dry pockets.

Transfer your lemon pound cake batter into an already lined 9 x 5 cake pan and that’s it! Bake at 356°F /180°C for 40-45 minutes, making sure to rotate the pan halfway through baking for even browning and testing using a toothpick (it should come out dry when poked into the centre of the cake). Simple right?

When the cake is done, brush it with the lemon syrup then let it cool completely before topping with the lemon icing.

So how was it? Did you love each slice of the lemon pound cake? If so, I would immensely appreciate it if you could rate it below. If you didn’t enjoy it, please tell me why 🙁 . To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, or subscribe on Youtube or below to be notified of new posts by email.

Other Cake You Might Love!

Carrot Cake With Orange Marmalade

Moist, easy to make carrot cake with orange zest and marmalade. The perfect recipe for summer, garden parties, and sure to be a hit with the kids too.

Print Recipe

Lemon pound cake

(+5 rating, 1 votes)

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Dessert – International

By Angela

Prep Time: 10 minutes – Cooking Time: 40 minutes – Total Time: 50 minutes

An easy lemon pound cake that's delicious with or without the lemon icing!

Ingredients

• FOR THE CAKE
• 150g unsalted butter
• 200g granulated sugar
• 1 tbsp lemon zest
• 2 tbsp vegetable oil
• 3 eggs
• 3 tablespoons lemon juice
• 260g all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• FOR THE LEMON ICING
• 200g icing sugar
• 3 tbsp lemon juice (if using freshly squeezed, make sure you sieve it)
• FOR THE LEMON SYRUP
• 1 tsp lemon juice (if using freshly squeezed, make sure you sieve it)
• 1 tbsp granulated sugar
• 1 tablespoon water

Instructions

1

Preheat the oven to 356°F /180°C

2

Sift the flour, baking powder & baking soda into a bowl and set aside.

3

In a separate bowl, whip the butter and sugar for 7 minutes or until it doubles in volume and turns pale yellow in color. Then add in the oil and whip until incorporated.

4

Add the eggs (room temperature) one at a time. whisking well in between each addition. Pour in the lemon and whisk, it will coagulate but don't worry- just move on to the dry ingredients once the lemon is mixed into the wet ingredients.

5

Now add in the dry ingredients in 2 batches, gently whisking each time (do not overdo it here). Then change to a spatula and make sure the batter is well incorporated by scooping the bottom and sides of the bowl to make sure there are no dry pockets.

6

Transfer your lemon pound cake batter into an already lined 9 x 5 cake pan and bake for 40-45 minutes, making sure to rotate the pan halfway through baking for even browning and testing using a toothpick after 40 minutes (it should come out dry when poked into the center of the cake).

LEMON ICING

7

While the cake bakes, prepare the lemon icing by sifting the icing sugar and pouring the lemon juice into it, whisk until smooth.

LEMON SYRUP

8

Make the syrup by dissolving 1 tablespoon of granulated sugar into a bowl with 1 tablespoon of water and 1 teaspoon of lemon juice. Microwave it for 1 minute.

BRING IT TOGETHER

9

Once the lemon cake is ready, poke the cake with a skewer, and using a pastry brush, brush it with the lemon syrup and let the cake cool completely.

10

Then pour the lemon icing over the cake and leave to set for about 20-30 minutes before serving.