Lemon Frosted Pound Cake

I’m not a big fan of pound cake as I have always preferred the soft and fluffy texture of chiffon cake. Nevertheless, I bought a new cake mold and decided to bake with it for the first time. I found this lemon cake recipe from Joyofbaking.


  • 230g¬†unsalted butter, room temperature
  • 200g granulated white sugar
  • 1 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • Zest of 1 large lemon (outer yellow skin of lemon)
  • 260g all purpose flour (I used cake flour)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 60ml fresh lemon juice

Lemon Frosting:

  • 115g confectioners’ (powdered or icing) sugar, sifted
  • 2 – 4 tablespoons fresh lemon juice


    1. Preheat the oven to 180C.
    2. I used a nonstick cake mold, so I didn’t spray any cooking oil on the mold. But if yours is not the nonstick type, please spray some oil or apply butter on the inner side of the mold.
    3. Beat butter and sugar until light and fluffy.
    4. Add in vanilla extract and mix well.
    5. Add in eggs, one at a time until well incorporated.
    6. Fold in sifted flour, baking powder, salt and lemon zest, by adding in lemon juice alternately in 2 or 3 addition until you have a smooth batter.
    7. Pour the batter into the mold and smooth the top with a spatula
    8. Bake the cake for 40 – 50 minutes.
    9. Once baked, take out the cake and unmold it. Let it cool down on a wire rack.
    10. Place icing sugar in a mixing bowl and add in lemon juice until you have a thick and smooth glaze. Pour the glaze on the cake and allow it to drip down the sides. Let the frosting dry before storing.

wmlemonpoundcake1 copy
Here’s my lemon pound cake. I just bought a cake cover which is taller than my existing ones.

wmlemonpoundcake2 copy
I should have added more frosting!

wmlemonpoundcake3 copy
My breakfast

Related Posts with Thumbnails

Comments are closed.