Lemon Pound Cake With Glacé Icing Recipe

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10 min


1 hr

Nutrition per portion

Calories 175 kCal 9%
Fat 8g 11%
  -  Saturates 4g 20%


  • 4 large free-range eggs
  • 275g (9.5oz) caster sugar
  • zest 3 large lemons, plus lemon juice
  • 275g (9.5oz) self-raising flour, sifted, plus extra for greasing
  • 0.5tsp baking powder, sifted
  • 130ml (4½fl oz) double cream
  • 65g (2.5oz) unsalted butter, melted
  • 200g (7oz) icing sugar
  • you will need:
  • 2 x 450g (1lb) loaf tins


  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Butter and flour the loaf tins. Whisk the eggs and sugar with a pinch of salt until foamy but not too thick. Add the lemon zest and whisk in the sifted flour and baking powder in 3 batches, stirring just enough to incorporate it. Don’t overbeat as this will give you a very dense and heavy cake. Whisk in the cream and gently fold in the butter.

  • Pour the mixture evenly between the 2 loaf tins. Bake in the oven for 50 to 60 minutes, until the tops of the cakes are golden, risen and springy to the touch.

  • When done, remove from the oven and leave the cakes to cool in their tins for 5 minutes, before turning out on to a wire rack.

  • To make the glacé icing, mix the icing sugar with enough lemon juice to form a very thick paste, spread over the top of the cooled cake and leave to set. 

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