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Lemon pound cake

Recipe from: 18 June 2012

Ingredients 14
Servings 8
Time 00:10


  • 210
    cake flour
  • 10
    baking powder
  • 1/2
  • 250
    greek yogurt
  • 250
  • 3
    large eggs
  • zest of 1
    large or two medium lemons
  • 125
    vegetable oil
  • For the glaze:
  • 125
  • juice of 1 large lemon
  • For the icing :
  • 50
    lemon juice
  • 1
    icing sugar – sifted


Preheat your oven to 180°C and line a large loaf tin with baking or silicon paper.

Sift together the dry ingredients, flour, salt and baking powder. In another bowl, whisk together the yogurt, eggs and lemon zest and then slowly mix the dry and wet ingredients. Lastly fold in the oil until it is fully incorporated into the batter.

Pour batter into the prepared loaf tin and bake for about 45-50 minutes or until a skewer comes out clean when inserted into the loaf.

Meanwhile heat the lemon juice and sugar in a small pot on the stove until all the sugar has dissolved. When the loaf comes from the oven, leave in the pan for a couple of minutes, because it will break if removed from the pan too quickly.

After about 10 minutes, remove the loaf from the pan, place on a wire rack pour the lemon syrup over the loaf and allow to soak in a little at a time.

When the loaf has completely cooled down, almost just before serving, mix the sifted icing sugar and lemon juice until it becomes a smooth paste and drizzle over the pound cake.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.


Read more on: recipe  |  starch  |  cake  |  baking

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