Lemon Pound Cake

April 08 2024 – Amber Smith


330 grams white sugar
The zest of 2 lemons
4 eggs
160 grams heavy cream
240 grams plain flour
1 tsp baking powder
1/2 tsp salt
85 grams vegetable oil
1 and 1/2 tsp vanilla extract
1 and 1/2 tbsp lemon juice

150 grams icing sugar
4 tsp lemon juice


Pre heat your oven to 160 degrees celsius fan forced, 180 non fan forced.

Line a baking tray or cake tin with baking paper and set aside.

In a large bowl, mix together the sugar and lemon zest until the lemon zest has absorbed into the sugar.

Add in the eggs and heavy cream and whisk together. 

Sift in the flour, baking powder and salt and mix until almost all combined.

Add in the oil, vanilla extract and lemon juice and whisk together until just combined. Do not over mix the batter.

Once everything is just combined, pour the batter into the prepared baking tray and place into the oven on the middle tray and cook for one hour turning the tray around in the oven at 30 minutes. Cooking time will vary depending on how big the baking tray is and the oven temperature.

Once a tooth pick has been inserted and comes out clean, set aside and allow to cool completely.

To prepare the icing, mix together the icing sugar and lemon juice and let it thicken for a few minutes before pouring it onto the cake.

Decorate as you please and enjoy!