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Lemon pound cake recipe

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Pound cake recipes date back to the 1700s when the recipe used one pound each of butter, sugar, flour and eggs; hence the name. Roll on a few hundred years (and the invention of raising agents!) and the recipe has evolved. Our super light, fluffy and absolutely moreish recipe is made with fresh lemons for extra zing and vanilla bean extract for sweetness. See method

Serves 12
40 mins to prepare, 45-50 mins to cook, plus cooling
321 calories / serving

Ingredients

2 lemons, 2 zested and 1 juiced
200ml buttermilk
250g plain flour
½ tsp bicarbonate of soda
½ tsp baking powder
150g unsalted butter, softened
250g granulated sugar
2 large eggs, beaten
¼ tsp fine salt
1 tsp vanilla bean extract

For the icing:

150g icing sugar
½-1 lemon, juiced

Each serving contains

Energy
1350kj
321kcal 16%
Fat
12g 17%
Saturates
7g 33%
Sugars
36g 40%
Salt
0.3g 5%

of the reference intake
Carbohydrate 52.8g Protein 4.1g Fibre 0.9g

Method

Preheat the oven to gas 4, 180°, fan 160°C and grease and line a 2lb loaf tin with baking paper. In a jug, mix the lemon zest, juice and buttermilk together. In a bowl, sift the flour, bicarbonate and baking powder together.
Put the butter and sugar into a large mixing bowl and beat with an electric handheld whisk until light and fluffy. Add the eggs, one at a time beating between each addition. Whisk in the salt, vanilla and buttermilk mix.
Add the flour mix and use a large spoon to carefully fold the flour into the batter. Spoon the cake into the loaf tin and bake for 45-50 mins until a skewer comes out cleanly.

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For the icing, put the icing sugar into a bowl and stir in the juice of ½ a lemon until you have a thick smooth icing, you may need to add a little more juice depending on the size of your lemon. When the pound cake is cool, spoon the icing over the top and leave to set for 10-15 mins.