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Lemon frosted pound cake

Ingredients 12
Servings 8


  • 250
    butter or hard margarine
  • 250
    castor sugar
  • 15
    grated lemon peel
  • 4
    extra-large eggs
  • 375
    cake flour
  • 10
    baking powder
  • 2
  • 250
  • strips of lemon peel to decorate
  • 2
    large lemons, juice
  • 200
    icing sugar, sieved


1. Cream butter until soft and fluffy. Gradually add sugar, and beat until the mixture is light and creamy. 2. Mix in grated lemon peel. Add eggs, one at a time, beating thoroughly after each addition. 3. In a separate bowl sift flour, baking powder and salt. 4. Add milk to butter mixture, alternately with flour mixture, beginning and ending with dry ingredients. Do not overbeat. 5. Pour into a well-buttered and floured 24 cm diameter cake pan, or into a ring pan. 6. Place the pan just below the centre of the oven and bake at 160 ºC for 1 3/4 hours, or until cake is firm and golden and a skewer inserted in centre comes out dry. 7. Cool cake in pan on a wire rack for 10 minutes. Loosen gently around edges, spread a clean cloth on the rack and turn cake out onto the rack. Immediately turn it rounded side up (if you don't, it could crack). Use a second tea towel as a guide. 8. FROSTING: Blend lemon juice and icing sugar together (add more icing sugar, if necessary. Pour frosting over the hot cake, allowing it to drip down sides. Decorate with strips of lemon peel.

Read more on: bake  |  fruit

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