Moist Lemon Pound Cake
This blogpost gives you an easy recipe for a moist lemon pound cake or lemon drizzle cake.
In the olden days, you would have made a lemon pound cake with equal amounts of flour, eggs, butter and sugar – a pound of each, and hence the name.
Over time though, like all recipes, whilst the ingredients pretty much stayed the same, the proportions have differed.
This was because of natural evolution, as people start to improvise, experiment and try to improve their recipes.
Types of cake
In fact, there are so many different types of ‘cake’ now worldwide, which are all made from similar ingredients.
I still find it amazing how you can bake something with a few simple ingredients and create something so delicious with such simple combinations.
Imagine the fun chefs must have had over the years experimenting (as I still do!). Sponge cakes made with flour, sugar and eggs.
Pancakes made with eggs, milk and flour. Pound cakes made with flour, eggs, butter and sugar.
Look here at some of the different types of cake!
Variations to the lemon cake recipe
This recipe has all those ingredients of a pound cake with a few extra’s added, like milk and lemon of course for the taste. I understand in the USA people sometimes use sour cream or buttermilk in their pound cakes.
Maybe I should try that next time – it could add some extra tang maybe? A sour cream lemon pound cake perhaps?
Or a buttermilk lemon pound cake? You may see my recipe change over time 😊
This recipe is for a lemon cake that really is so incredibly simple, but at the same time so delicious.
You could also call this a lemon ‘drizzle’ cake, as some flavour is drizzled and absorbed into the cake.
Or you may want to cook it like a round sponge cake and use it to make a layered lemon-iced pound cake? It’s up to you what you call it and how you finish it off.
I made this first one as a loaf as it is delicious on its own. The outside is crisp and the inside is moist and delicious. This one lasted less than an hour in my house. My girls love cake 😊
I hope you enjoy making this tasty recipe. Enjoy it with a cup of tea at tea time.
If you do try it, please let me know how you get on in the comments section below!
How to make a lemon drizzle cake
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Moist Lemon Pound Cake
This simple moist lemon pound cake recipe will make you a delicious cake that is soft on the inside and crunchy on the outside. Abolutely fabulous!
Ingredients
- 180g Self raising flour
- 2 eggs
- 180g Golden caster sugar
- 150g Butter
- Rind of 1 lemon
- 150ml milk
- ¼ tsp salt
- Juice of one lemon
- 2 tbsp caster sugar
Instructions
- Preheat the oven to 180C. Prepare your baking tin by lightly greasing the inside with butter and then sprinkling with a thin layer of self-raising flour which should adhere to the greased layer.
- Mix the eggs and caster sugar together well and whisk until smooth. Melt the butter gently on a low heat and slowly add to the mix, whisking all the time.
- Then add the flour, milk, lemon rind and salt and whisk until you have a consistent and smooth cake mix.
- Pour into the prepared cake tin and place in the oven for about 45 minutes. Now the cake should be browned and firm on the top.
- Remove from the oven and leave to cool for 10 minutes before removing from the cake tin.
- Before removing from the tin, dissolve the caster sugar in the lemon juice over heat in a saucepan. Prick the top of the cake in several places with a fork. Then pour the lemon juice slowly over the cake until the sweetened lemon juice has melted into the cake.
Notes
Serving
Serve up sliced together with a nice cup of tea.
The amounts above make a single box shaped cake. To make a round cake just use 1,5 times the quantities of everything (it makes a bigger cake - but it still goes just as quickly in our house!).
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 230Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 326mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 3g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
Made the moist lemon pound cake this afternoon. Tasted fine-NOT TOO SWEET-YUMM. am not too educated with what ingredients does what to a cake. i noticed that there were a few “holes” in the cakeS -HHMM….
I DUSTED THE CAKE LINING WITH SOME LEFTOVER CORNFLOWER AFTER SPRAYING AND SPREADING THE OIL TO COVER THE LININGS. I USED 2 SMALL LOAF TINS. I BOUGHT A BUNCH OF LEMONS AND FELT I HAD TO USE THEM SO I “RINDED” 2 LEMONS BUT WITH ONLY 2 TABLESPNS OF SUGAR. I LIKE THEM TANGY!
I ENJOYED MAKING THE CAKES.
THANK YOU FOR SHARING THE RECIPE.
Glad you liked the recipe. Thanks for your comments.