Lemon Pound Cake With Lemon Icing.

A most straight forward cake, called pound cake in the olden days because a pound of this and a pound of that were added to make it when you want to have some cake with your morning coffee or in the afternoon.


  • 500 gr self raising flour.
  • 250 gr fresh butter at room temperature.
  • 400 gr caster sugar 
  • 5 eggs at room temperature..
  • 260 ml cold milk.
  • Zest of one big lemon.
  • 1 t pure liquid vanilla extract.
  • Preheat your oven to 180 degrees Celsius.
  • Line two oblong molds with wet baking paper. This will avoid you having to brush the molds with butter.

  • Beat butter at medium speed.
  • Start adding sugar slowly and the eggs one by one.
  • Beat mixture for 3 minutes.
  • Start adding the self raising flour alternating with the milk and then the lemon zest while beating slowly. 
  • Beat a minute more, then mix all your mixing bowl with a spatula to make sure everything is well incorporated.
  • Pour equally in your molds.
  • Bake for one hour or till a wooden pick comes out dry when piercing the centre.
  • Let cool.
The Icing:

  • 1 cup powdered sugar, sieved.
  • 2 T lemon juice.
  • Mix above two products until they are mixed.  Play around with the powdered sugar and the lemon juice quantities to obtain the consistency you like.
  • Spread over cool cake.

Enjoy! And do not eat it all at once! Because we have a tendency to do just that!!


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