Lemon Pound Cake

10 Servings
1 Hours 10 Minutes

I made this cake because adding a lemon to things makes them infinitely more tasty and interesting. Who's with me? This one is so perfectly moist and lemony, I could eat it all day (and I did, until I ate it all).


This pound cake is dead easy to make, doesn't require any sophisticated ingredients at all, but does give very sophisticated results. I highly recommend not skipping the lemon icing, the lemon flavour just soaks through, making the cake even more tender and delicious!


You can use less sugar for the icing if you don't want it to be too sweet, but it will end up runnier. Personally, I have very low tolerance for sweet foods in general and cut the sugar wherever I can - this cake was not too sweet! Sugarphobe approved!


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Lemon Pound Cake

Recipe details

  • 10 Servings
  • Prep time: 20 Minutes|Cook time: 50 Minutes|Total time: 1 Hours 10 Minutes

Ingredients

For the cake

For the icing

Instructions

For the cake

Preheat oven to 170 celcius (338 fahrenheit)
Grease a 22x12cm cake tin (9x5 inches)
In a large bowl, use a hand or a standing mixer to beat to butter until a smooth paste forms
Mixing continuously, gradually add the sugar, eggs, yoghurt, and lemon juice and zest
Decrease the speed on your mixer and sift in the flour with baking powder and salt - mix until combined, but don't overdo it
Place the dough in the greased baking tray and place in the oven for about 45-50 minutes
Take the cake out of the oven and let it cool completely before removing from the tray

For the icing

Prepare the icing by mixing in the confectioner's sugar into the lemon juice until you have a thick paste*
When cooled down, remove the cake from the tray and pour icing over it - enjoy!

Tips

  • You can use less sugar in the icing if you don't want it to be too sweet, but it will be runnier

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