Lemon Pound Cake

I’ve been trying to incorporate lemon into some recipes, and this time, I decided I was going to make a light and refreshing lemon-flavoured pound cake – the perfect snack for breakfast, tea or an after-dinner munch. Plus, this is such an easy recipe that anyone, absolutely anyone, can make it.



1) 1 cup of milk cream
2) 2 cups of sugar
3) 3 cups of self-raising flour
4) 4 eggs
5) 2 lemons (for lemon zest and lemon juice)


1) Using a grater, grate the lemon skin to get lemon zest
2) Squeeze the lemon juice
3)Cream the milk cream and sugar together till sugar dissolves
4) Sift in the flour, alternating each cup of flour with an egg to give moisture
5) Add in the lemon zest and lemon juice and mix to achieve homogenous texture
6) Pour batter into a greased baking mould
7) Bake in oven at 175 deg cel (medium heat for gas ovens) for 40 – 45 minutes, or until a toothpick comes out clean when poked into the cake
8) Place on a plate to cool for 10 – 15 minutes before serving

Fresh lemons:


Use a grater to grate the lemon skin to get lemon zest:


Cut lemons to squeeze the juice:


Hand-squeezed lemon juice:


Mix cream and sugar together:


Sift in the flour:


Alternating each cup of flour with an egg:


Mix well:


To achieve a homogenous texture:


Pour batter into a greased baking mould:


Fresh out of the oven:


Allow to cool before serving with love!

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felicia | Dish by Dish

Felicia is a Singaporean who's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

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