Lemon Pound Cake

by

Drop

POSTED Fri, 29 November 2019

Serves

16

Total Time

105 MINS

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-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    175 g (about ¾ cup)room temperature

  • Granulated sugar icon
    Granulated sugar

    275 g (about 1 ¼ cups)

  • Egg icon
    Egg

    4 (about 200 g)

  • All purpose flour icon
    All purpose flour

    300 g (about 2 ¼ cups)

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Baking powder icon
    Baking powder

    10 g (about 2 teaspoons)

  • Milk icon
    Milk

    110 g (about ½ cup)

  • Vanilla extract icon
    Vanilla extract

    2 g (about ½ teaspoon)

  • Lemon icon
    Lemon

    1 (about 58 g)juice of, zest of

  • Powdered sugar icon
    Powdered sugar

    185 g (about 1 ½ cups)

    METHOD


  • 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 egg to the batter one by one while mixing
  • 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 mixture 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 icing
  • 18. Whisk vigorously until smooth
  • 19. Turn out cake onto cooling rack
  • 20. Spread icing with 2 cake
  • 21. Leave until set

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