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
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.