Zesty and with a mouthwatering flavour profile of sweet and sour, this Lemon Pound Cake is an amazingly delicious bake to behold! With a sweet lemon-y cake layer accompanied with a tangy lemon glaze, this is one bake everone wants on the tea table!

I had a couple of lemons on my hand and I wanted to bake something from my usual lemon squares. This cake was the answer to it, with all that zestiness still intact!

Anyone who loves lemons will surely be amazed by this Lemon Pound Cake. I also welcome definite break from my usual flavour profile of sweet dessert items!

Apart from which, I am sure it is welcoming that there is a video made to create this cake. I believe the video will help a heap! Do view the video below should you need help with the process but you can feel free to ask me if you have any questions too!

As per all cakes that utilizes the creaming method, my biggest advice will be for all items to be at room temperature. This is to allow proper mixing and integration of the individual ingredients!

Also, I would strongly recommend not to skip the lemon glaze. It is really easy to makes a wonderful touch to the flavour of the cake. Should you main concern be the sugar (like I do too!), make a smaller batch of the glaze. You will definitely not regret it!

Without further ado, the recipe!

Lemon Pound Cake
by Javier Tan July-07-2019

A mouthwatering balance of sweet and tangy, this zesty Lemon Pound Cake is one your guests will want to feast on for tea!


For the Cake:

  • 3/4 Cup or 175g Unsalted Butter, softened at room temperature
  • 3/4 Cup or 150g Granulated White Sugar
  • 2 Cups or 240g All Purpose/Plain Flour, Sifted
  • 1/4 Teaspoon or 1g Baking Powder, Sifted
  • 1/4 Teaspoon or 1.5g Baking Soda, Sifted
  • 1/3 Cup or 80ml Full Cream Milk, Room Temperature
  • 3 Large Eggs, Room Temperature, 55g each and separated
  • 2 Tablespoons or 30ml Lemon Juice, Room Temperature
  • Rind of 2 Lemons ( its okay to use just one too )

For the Zesty Lemon Glaze:

  • 1/2 Cup or 60g Powdered Sugar, Sifted
  • 1 Tablespoon + 1 Teaspoon or 20ml of Lemon Juice
  1. Preheat your oven to 160 degrees C and line your 9 x 5 inches baking tray with parchment paper. (For smaller or bigger baking tins, check point number 5 under “Notes”).
  2. Add sugar to softened butter and cream both together using a whisk until light and fluffy.
  3. Next, add in the eggs, mixing well after each addition. Mixing well is important!
  4. Then, mix in the milk and lemon zest.
  5. Then, mix in the lemon juice. Your mixture will curdle a little.
  6. In a separate bowl, combine and sift the flour, baking soda and baking powder.
  7. Fold in the flour, baking soda and baking powder until no dry ingredients can be observed.
  8. Transfer the batter into the baking tin and bake for about 55 – 60 minutes or until a toothpick comes out clean.
  9. 10 minutes before the cake has finished cooling (another about 45mins – 1 hour to fully cool), prepare the lemon glaze by mixing the two ingredients and stirring until it is spreadable. Do taste along the way to control the amount of zest / sweetness.
  10. Spread the lemon glaze as you desire and serve your happy guests! Decorate with lemon slices on top too!
  • Prep time: 4
  • Cook time:
  • Total time:
  • Yield: 1 9 x 5 Inches Cake


  1. Store at room temperature for up to 5 days. If placed in the fridge, it will be hardened. Can be softened again after exposure to room temperature for a couple of hours.
  2. Feel free to ask me any questions!
  3. If you would like to be updated for more recipes which I strive to create to perfection for sharing, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  4. Should you be having too many holes in your cake, click on the link attached on this point!
  5. If your cake pan is shallower or smaller, bake 4-5 minutes less. If your cake pan is deeper or larger, bake 4-5 minutes more. Do feel free to approach me with your exact dimensions if you are unsure :)!
  6. The cake could be slightly crumbly, but in return, its really soft. I think its worth the trade off! It is also likely that the cake will split apart when baking, just use lemon slices to cover should it happen!