Sunday 9 June 2013

Lemon Pound Cake With Lemon Glaze

Meeting out with bestie who shares the same interest always spark-up new inspirations during our conversation. As I have being craving for some good lemon pound cake for tea, my dear friend Sherie without hesitate shares her "pound cake" tips with me so that I could make one.

Like she said, pound cake ingredients are quite standardize with the same amount of flour, sugar and butter used. And for a healthier choice, it is also alright to reduce the amount of sugar slighter; perhaps by 1/4.


Although I don't prefer citric juice/drinks (I am afraid of sour fruits/food) but I am a great fans of Lemon cake or anything related to it. I have tried out a few lemon cake recipes and till date, my favourite is this Lemon Pound Cake with Lemon Glaze. If you used the right type of flour plus a good estimation of the baking time, the texture of the cake will be moist, soft and rich which goes perfectly with that sugary lemon glaze.

(Make: 8" Round Tin | Preparation: 10 minutes  | Cooking: 40 - 50 minutes)

  • 250g All-purpose Plain Flour
  • 250g Unsalted Butter, soften
  • 200g Castor Sugar
  • 5 Eggs (55g each with shell)
  • Zest of 2 Lemon
  • 70ml Freshly Squeeze Lemon Juice
  • 1 Vanilla Pod, scrap out the seeds
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Sea Salt
  • Handful of Blueberry, optional

  • Lemon Glaze:
  • 120g Icing Sugar
  • 30 - 45ml Freshly Squeeze Lemon Juice

1. Preheat oven to 180°C (degree Celsius), grease and flour baking pan if you are not using a non-stick pan.

2. Cream butter, sugar, lemon zest and vanilla pod (scrape the seeds) using an electric mixer until light and fluffy. Beat in eggs one at a time until well mixed.

3. Next add in sieved flour mixtures (flour, baking powder and salt) in 3 batches and alternate it with lemon juice till no trace of flour found. (Add in blueberry if using and give a few stirs till combined)

4. Pour mixture into prepared tin and bake in preheated oven for approximately 40 - 50 minutes or until a skewer insert in the middle and comes out clean.

5. When the cake is done, cool 5 minutes in pan before turning it onto a rack to cool completely before glazing.

6. To Make Lemon Glaze: Sieve icing sugar in a bowl and slowly stir in lemon juice (you might not need all) till the consistency that you prefer (not too watery).

7. Set a rack with cake over some waxed paper. Pour glaze over cake and let it run down the sides.

8. Set cake aside for icing to dry (about 20 minutes) or serve immediately with a cup of tea.

~ Vanilla pod can be replaced by 1 teaspoon of pure vanilla extract.

~ For a healthier recipe, you could omit the lemon glaze.

Using the same Lemon Pound Cake batter, I set aside a portion and add in some fresh blueberry to make mum's favourite Lemon Blueberry Pound Cake and omit the lemon glaze since she prefers something without icing and light.

Made another version of this Lemon Pound Cake for another friend which I topped the cake with some roasted Pistachio Nuts to enhance the cake with nutty crunch and flavour.

Lemon Ginger Granola by @Maameemoomoo
For someone who loves Lemon and Ginger, I bought this super addictive Lemon Ginger Granola from Sherie (@maameemoomoo) which are coated with lemon juice and zest, together with hint of spiciness from the crystallized and fresh ginger. This new flavour definitely would be on my ordering list on top of those existing flavour that Sherie offers. If you would like to try and grab hold of some healthy homemade Granola, do check up Sherie's Granola @


  1. I totally love the idea of adding pistachios and the blueberry loaf cake looks so petite and amazing!

  2. Hi, nice simple cake. I would like to ask, we need to scrape out the vanilla seeds in the pod and only use the seeds for this recipe?

  3. hi ellena,
    may i know 200g sugar is it very sweet,,how much
    can i cut down,thanks for sharing'
    kisa tong,,,

  4. Lovely cake, Ellena! Love the pistachio topping.


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Ellena (Cuisine Paradise)