Lemon Pound Cake
Preparation time
Cooking time
Total time
A light moist lemon pound cake, great served with fresh strawberries and blueberries. A lemon glaze enhances this cake too.
Recipe type: Baking
Cuisine: Cake
Serves: 10-12
  • 6 tablespoons butter
  • ⅔ cup granulated sugar
  • 4 egg yolks
  • 1¼ cups self-raising flour
  • ⅛ tsp salt
  • ⅓ cup milk
  • 2 tsp finely grated lemon peel
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • ½ tsp lemon extract
  • Optional Glaze
  • ½ cup granulated sugar
  • juice of two lemons
  1. Heat the over to 175C. Butter and flour a 5x9x3-inch loaf pan.
  2. In a mixing bowl, cream the butter with ⅔ cup of sugar until light and fluffy. In a separate bowl, beat the egg yolks until light and lemon-colored; blend thoroughly into creamed mixture.
  3. Sift together the flour, baking powder, and salt. Gradually add flour mixture to the first mixture, alternating with the milk. Beat well.
  4. Blend in the lemon zest and 1 teaspoon of lemon juice and the extracts.
  5. Spoon batter into prepared loaf tin. Bake for about 45 to 50 minutes, or until a wooden pick inserted into the center comes out clean and the cake pulls away from the sides of the pan.
  6. Cool in pan on a rack for about 45 minutes; remove from pan and cool thoroughly. If desired, sift powdered sugar over the top or prepare a lemon glaze.
  7. Optional Glaze -In a saucepan combine ½ cup of sugar with the juice of two lemons. Simmer over low heat until the sugar is dissolved. Gradually brush the lemon syrup over the warm cake.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2016/08/30/cakes-for-charity/