This follows the classic pound cake method, with lemon zest rubbed into the sugar, a lemon syrup soaked into the warm cake and a tangy lemon glaze over the top.
Premium members see the full method here, step by step, with timings and the details that make it work.
2
Premium members see the full method here, step by step, with timings and the details that make it work.
3
Premium members see the full method here, step by step, with timings and the details that make it work.
4
Premium members see the full method here, step by step, with timings and the details that make it work.
5
Premium members see the full method here, step by step, with timings and the details that make it work.
6
Premium members see the full method here, step by step, with timings and the details that make it work.
7
Premium members see the full method here, step by step, with timings and the details that make it work.
8
Premium members see the full method here, step by step, with timings and the details that make it work.
9
Premium members see the full method here, step by step, with timings and the details that make it work.
10
Premium members see the full method here, step by step, with timings and the details that make it work.
Free sugars
Sugar (daily guide)
37.5 g per serving
75 % of the 50 g daily maximum · 150 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
900 g loaf tin (about 23 x 13 cm), greased and lined with a baking-paper sling
stand mixer or electric hand whisk
fine sieve
wire rack
skewer
small saucepan
pastry brush
Nutrition per serving (estimated values)
Per serving
Amount
Energy
423 kcal
Protein
4.7 g
Carbohydrate
56.1 g
of which sugars
37.9 g
of which free sugars
37.5 g
Fat
20.5 g
of which saturates
12.3 g
Fibre
0.5 g
Salt
0.43 g
Protein per 100 kcal
1.1 gHigh Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
CakesEasy
Lemon Pound Cake with Lemon Drizzle
Inspired by techniques from Serious Eats and NYT Cooking.
This follows the classic pound cake method, with lemon zest rubbed into the sugar, a lemon syrup soaked into the warm cake and a tangy lemon glaze over the top.
Prep25 min
Cook1 h 10 min
Total1 h 35 min
DifficultyEasy
Per serving423 kcal
PremiumVegetarian
ServingsMakes 10
Ingredients
Ingredient names · quantities with Premium
unsalted butter, softened (about 18°C)
caster sugar
fine sea salt or table salt
large eggs
vanilla
cake flour (or plain flour; see note)
baking powder
whole milk
unwaxed lemons, finely grated zest
lemon juice
caster sugar
icing sugar
lemon juice
p. 1
Lemon Pound Cake with Lemon DrizzleVelvet
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium members see the full method here, step by step, with timings and the details that make it work.
2
Premium members see the full method here, step by step, with timings and the details that make it work.
3
Premium members see the full method here, step by step, with timings and the details that make it work.
4
Premium members see the full method here, step by step, with timings and the details that make it work.
5
Premium members see the full method here, step by step, with timings and the details that make it work.
6
Premium members see the full method here, step by step, with timings and the details that make it work.
7
Premium members see the full method here, step by step, with timings and the details that make it work.
8
Premium members see the full method here, step by step, with timings and the details that make it work.
9
Premium members see the full method here, step by step, with timings and the details that make it work.
10
Premium members see the full method here, step by step, with timings and the details that make it work.
Free sugars
Sugar (daily guide)
37.5 g per serving
75 % of the 50 g daily maximum · 150 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
900 g loaf tin (about 23 x 13 cm), greased and lined with a baking-paper sling
This follows the classic pound cake method, with lemon zest rubbed into the sugar, a lemon syrup soaked into the warm cake and a tangy lemon glaze over the top.
Prep25 min
Cook1 h 10 min
Total1 h 35 min
DifficultyEasy
Per serving423 kcal
PremiumVegetarian
ServingsMakes 10
Ingredients
Ingredient names · quantities with Premium
unsalted butter, softened (about 18°C)
caster sugar
fine sea salt or table salt
large eggs
vanilla
cake flour (or plain flour; see note)
baking powder
whole milk
unwaxed lemons, finely grated zest
lemon juice
caster sugar
icing sugar
lemon juice
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
75 % of the 50 g daily maximum · 150 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
900 g loaf tin (about 23 x 13 cm), greased and lined with a baking-paper sling
stand mixer or electric hand whisk
fine sieve
wire rack
skewer
small saucepan
pastry brush
Nutrition per serving (estimated values)
Per serving
Amount
Energy
423 kcal
Protein
4.7 g
Carbohydrate
56.1 g
of which sugars
37.9 g
of which free sugars
37.5 g
Fat
20.5 g
of which saturates
12.3 g
Fibre
0.5 g
Salt
0.43 g
Protein per 100 kcal
1.1 gHigh Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
Lemon Pound Cake with Lemon Drizzle
Inspired by techniques from Serious Eats and NYT Cooking.
This follows the classic pound cake method, with lemon zest rubbed into the sugar, a lemon syrup soaked into the warm cake and a tangy lemon glaze over the top.
Prep25 min
Cook1 h 10 min
Total1 h 35 min
DifficultyEasy
Per serving423 kcal
PremiumVegetarian
ServingsMakes 10
What you need
Ingredient names · quantities with Premium
unsalted butter, softened (about 18°C)
caster sugar
fine sea salt or table salt
large eggs
vanilla
cake flour (or plain flour; see note)
baking powder
whole milk
unwaxed lemons, finely grated zest
lemon juice
caster sugar
icing sugar
lemon juice
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium members see the full method here, step by step, with timings and the details that make it work.
2
Premium members see the full method here, step by step, with timings and the details that make it work.
3
Premium members see the full method here, step by step, with timings and the details that make it work.
4
Premium members see the full method here, step by step, with timings and the details that make it work.
5
Premium members see the full method here, step by step, with timings and the details that make it work.
6
Premium members see the full method here, step by step, with timings and the details that make it work.
7
Premium members see the full method here, step by step, with timings and the details that make it work.
8
Premium members see the full method here, step by step, with timings and the details that make it work.
9
Premium members see the full method here, step by step, with timings and the details that make it work.
10
Premium members see the full method here, step by step, with timings and the details that make it work.
Free sugars
Sugar (daily guide)
37.5 g per serving
75 % of the 50 g daily maximum · 150 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
900 g loaf tin (about 23 x 13 cm), greased and lined with a baking-paper sling
This follows the classic pound cake method, with lemon zest rubbed into the sugar, a lemon syrup soaked into the warm cake and a tangy lemon glaze over the top.
PremiumVegetarian
Prep25 min
Cook1 h 10 min
Total1 h 35 min
DifficultyEasy
Per serving423 kcal
ServingsMakes 10
Ingredients
Ingredient names · quantities with Premium
unsalted butter, softened (about 18°C)
caster sugar
fine sea salt or table salt
large eggs
vanilla
cake flour (or plain flour; see note)
baking powder
whole milk
unwaxed lemons, finely grated zest
lemon juice
caster sugar
icing sugar
lemon juice
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium members see the full method here, step by step, with timings and the details that make it work.
2
Premium members see the full method here, step by step, with timings and the details that make it work.
3
Premium members see the full method here, step by step, with timings and the details that make it work.
4
Premium members see the full method here, step by step, with timings and the details that make it work.
5
Premium members see the full method here, step by step, with timings and the details that make it work.
6
Premium members see the full method here, step by step, with timings and the details that make it work.
7
Premium members see the full method here, step by step, with timings and the details that make it work.
8
Premium members see the full method here, step by step, with timings and the details that make it work.
9
Premium members see the full method here, step by step, with timings and the details that make it work.
10
Premium members see the full method here, step by step, with timings and the details that make it work.
Free sugars
Sugar (daily guide)
37.5 g per serving
75 % of the 50 g daily maximum · 150 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
