Iced lemon pound cake Recipe

(114 ratings)
Sending your rating

serves:

12

Skill:

easy

Cost:

cheap

Total Time:

01:10

Prep:

00:20

Cooking:

00:50

We love a zesty lemon cake and this pound cake is a traditional US version. It’s buttery, moist and topped with a simple, light icing and a sprinkling of lemon zest.

Ingredients

  • 250g cream cheese such as Philadelphia
  • 200g caster sugar
  • 2tsp vanilla essence
  • 2 large eggs
  • 250ml sunflower oil
  • 250g self raising flour
  • Grated zest of 2 lemons
  • Juice of 1 lemon
  • 125 g icing sugar, sieved
  • Juice of 1 lemon
  • Grated lemon zest for decoration if desired

Method

  • Preheat the oven to 180°C/Gas Mark 4.

  • Beat the cream cheese, sugar and vanilla with an electric mixer until smooth.

  • Gradually beat in the eggs and oil and then stir in the flour, lemon zest and juice and mix well.

  • Pour the mixture into a greased 25cm non-stick ring-shaped tin and bake for 50-60 minutes or until cooked when tested with a skewer. Cool for 5 minutes before turning out onto a cooling rack.

  • Combine the icing sugar with the lemon juice to form a thin icing and drizzle over the cake, before decorating with grated lemon zest.

More Recipe Ideas

Top Tip

If you want some more lemon cake inspiration, take a look at your top 10 lemon cake recipes <a href="http://www.goodtoknow.co.uk/recipes/pictures/33444/Your-top-10-lemon-cake-recipes">here</a>

Explore More