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Lemon Pound Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

If you like lemon cakes. Tangy, light in texture but rich in flavour. I had one recipe of lemon cake that uses sour cream, but I lost that recipe. But this one is just as good. You can substitute milk with yogurt. If you like, you can also serve this with heavy cream. It takes away the sweetness.

If you like lemon cakes. Tangy, light in texture but rich in flavour. I had one recipe of lemon cake that uses sour cream, but I lost that recipe. But this one is just as good. You can substitute milk with yogurt. If you like, you can also serve this with heavy cream. It takes away the sweetness.

Ingredients

Serves: 0

Metric Cups
  • 1 lemon juice
  • 2 lemon peel (grated)
  • 125 millilitres yoghurt (or milk)
  • lemon syrup
  • 2 lemons (juice & rind)
  • 335 grams flour
  • 1 teaspoon baking powder
  • 180 grams butter
  • 495 grams caster sugar
  • 3 eggs
  • 2 teaspoons vanilla essence
  • 125 millilitres sugar
  • 1 lemon juice
  • 2 lemon peel (grated)
  • 4⅖ fluid ounce yoghurt (or milk)
  • lemon syrup
  • 2 lemons (juice & rind)
  • 12 ounces flour
  • 1 teaspoon baking powder
  • 6 ounces butter
  • 17 ounces superfine sugar
  • 3 eggs
  • 2 teaspoons vanilla essence
  • 4⅖ fluid ounce sugar

Method

Lemon Pound Cake is a community recipe submitted by biscottisue and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven 160C
  • Sift flour, baking powder into a bowl. Repeat 3-5 times. Using electric mixer, beat butter and sugar till light & fluffy
  • Add eggs one at a time, beating well after each addition
  • Add vanilla and lemon rind. Stir in yogurt & lemon juice, alternating w. flour mix till just combined
  • Bake for 40 minutes. Stand in cake tins for 10 minutes,
  • Lemon Syrup: Combine syrup ingredients and put in a pan over low heat. Simmer till sugar is dissolved. Set aside to cool.
  • Drizzle with 1/2 of lemon syrup, before turning out on wire rack to cool completely. Brush remaining syrup.
  • Preheat oven 160C
  • Sift flour, baking powder into a bowl. Repeat 3-5 times. Using electric mixer, beat butter and sugar till light & fluffy
  • Add eggs one at a time, beating well after each addition
  • Add vanilla and lemon rind. Stir in yogurt & lemon juice, alternating w. flour mix till just combined
  • Bake for 40 minutes. Stand in cake tins for 10 minutes,
  • Lemon Syrup: Combine syrup ingredients and put in a pan over low heat. Simmer till sugar is dissolved. Set aside to cool.
  • Drizzle with 1/2 of lemon syrup, before turning out on wire rack to cool completely. Brush remaining syrup.
  • Tell us what you think