Lemon pound cake

Prep: 5 mins
Cook: 90 mins
Lemon pound cake

700g butter, softened

250g cream cheese, softened

1kg granulated sugar

125ml lemon juice

45ml pure vanilla extract

25g grated lemon peel

12 large eggs

750g all-purpose flour

4g salt


375g icing sugar

100ml milk

50ml lemon juice


Preheat the oven to 160ºC / 350ºF / Gas Mark 4.

Grease and flour four 23 x 13-centimeter loaf pans.

In a large bowl cream together butter until light and then beat in cream cheese until fully incorporated.

Add sugar and beat, scraping down the sides, until mixture is light and fluffy.

Add lemon juice and peel and vanilla extract and beat to combine.

Add eggs two at a time taking care to beat each addition thoroughly before adding two more eggs.

Beat in the flour and salt until batter is smooth and creamy.

Spoon batter into prepared loaf pans,

Bake for about 1 1/2 hours or until a toothpick comes out clean when inserted in the middle.

Cool loaves approximately 10 minutes and then turn then out on wire rack.


Combine all the glaze ingredients in a small bowl and then spoon over warm cakes.

Let cakes set for at least 30 minutes and then store in airtight container.

4 loaves

Preparation Time
5 minutes

Cooking Time
90 minutes

Main ingredients
Flour, Fruit

Recipe Type
Cakes & Baking, Gifts

Special Info
Nut free

Level of Difficulty

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