We love a zesty lemon cake and this pound cake is a traditional US version. It’s buttery, moist and topped with a simple, light icing and a sprinkling of lemon zest.
Ingredients
- 250g cream cheese such as Philadelphia
- 200g caster sugar
- 2tsp vanilla essence
- 2 large eggs
- 250ml sunflower oil
- 250g self raising flour
- Grated zest of 2 lemons
- Juice of 1 lemon
- 125 g icing sugar, sieved
- Juice of 1 lemon
- Grated lemon zest for decoration if desired
Method
Preheat the oven to 180°C/Gas Mark 4.
Beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
Gradually beat in the eggs and oil and then stir in the flour, lemon zest and juice and mix well.
Pour the mixture into a greased 25cm non-stick ring-shaped tin and bake for 50-60 minutes or until cooked when tested with a skewer. Cool for 5 minutes before turning out onto a cooling rack.
Combine the icing sugar with the lemon juice to form a thin icing and drizzle over the cake, before decorating with grated lemon zest.
Top tip for making Iced lemon pound cake
If you want some more lemon cake inspiration, take a look at your top 10 lemon cake recipes here
