Waranga News

Pound Cake with lemon glaze

Pound Cake with lemon glaze image


  • 455gms unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 cup milk
  • 2 tsp vanilla essence
  • 4 cups SR flour
  • You can add zest from one lemon, plus juice. Omit the vanilla if going lemon.
  • Lemon glaze icing
  • 1 cup icing sugar
  • 2 tblsp milk
  • 1 tblsp fresh lemon juice (1 tsp lemon extract)


  • Pre heat oven to 180º.
  • 1 full size ‘bundt’ tin or large size springform.
  • Grease well.
  • The amount of butter and sugar requires a large mixing bowl.
  • I had a bit of a struggle to start with.
  • Cream butter and sugar on high until light and fluffy.
  • Add eggs one at a time, beating well after each.
  • Remove from mixer.
  • Sift dry ingredients.
  • Mix together milk and vanilla.
  • Add dry and wet ingredients to butter mixture alternately, beginning and ending with dry.
  • Mix by hand using a wooden spoon or a spatula after each addition.
  • Mix just enough to blend - don’t over mix.
  • Pour batter into well-greased tin of choice.
  • Bake one hour or until skewer comes out clean from centre.
  • Remove from oven, let cool for ten minutes, turn out onto a plate.
  • Leave to cool.
  • Lemon glaze icing
  • Whisk together until smooth.
  • Add more milk for a runnier glaze.
  • Pour or brush over cake while the cake is still warmish.