Glazed Lemon Pound Cake


  • 225g of unsalted butter, softened, plus more for pan
  • 360g plain flour, plus more for pan
  • 180g low-fat buttermilk
  • Zest of 2 lemons, finely grated
  • 8 tablespoons of lemon juice (about 2 lemons)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 250g caster sugar
  • 5 large eggs

For the Glaze:

  • 250g confectioners' sugar
  • 3 to 4 tablespoons fresh lemon juice


  • Preheat oven to 180 degrees celsius, with rack in lowest position.
  • Butter and flour two small loaf pans.
  • In a small bowl, combine buttermilk with lemon zest and juice.
  • In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • In another bowl, cream butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans. Bake until a toothpick comes out clean when inserted (approx 50 to 60 minutes). Cool 15 minutes in pan.
  • Turn out cakes onto a rack to cool completely.
  • For the glaze, place confectioners' sugar in a medium bowl and stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
  • Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Recipe courtesy of

Image courtesy of Jennifer at Seasons and Suppers

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