Iced lemon pound cake Recipe

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.

Serves: 12
Prep time: 20 mins
Cooking time: 50 mins
Total time: 1 hr 10 mins
Skill level: Easy peasy
Costs: Cheap as chips


  • 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 

  1. Preheat the oven to 180°C/Gas Mark 4.
  2. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. 
  3. Gradually beat in the eggs and oil and then stir in the flour, lemon zest and juice and mix well.
  4. 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.
  5. Combine the icing sugar with the lemon juice to form a thin icing and drizzle over the cake, before decorating with grated lemon zest.