Pound cake might just be one of the most classic sweet treats in the world, after all, it has been around for centuries as an easy solution to satisfying your sweet tooth.

But adding a touch of lemon makes it one of the most popular treats too. This recipe is the perfect mixture of sweet and tangy and won’t leave you feeling too full or sick. It tastes best paired with a cup of tea or coffee, as this is the original afternoon tea snack.

The recipe makes two cakes so if you are looking to treat a crowd or want to pop one in the freezer for later then it’s perfect. Pound cakes are notoriously simple to bake, no matter what your kitchen skills. Give this one a go if you are in the mood for a super easy and delicious sweet treat!

Ingredients

• 220g unsalted butter
• 2 1⁄2 cup caster sugar
• 4 extra-large eggs
• 1⁄3 cup lemon zest, grated
• 3 cup flour
• 1⁄2 tsp baking powder
• 1⁄2 tsp bicarbonate of soda
• 1 tsp salt
• 3⁄4 cup lemon juice, freshly squeezed
• 3⁄4 cup buttermilk
• 1 tsp pure vanilla extract
• 2 cup icing sugar, sifted
• 3 1⁄2 tbsp lemon juice, freshly squeezed

Method

1. Preheat oven to 180C. Grease two 22cm-long loaf pans. Line with baking paper. In a large bowl, add butter and 2 cups of sugar.
2. Beat with an electric mixer until light and fluffy or for about 5 minutes. With the speed on high, add eggs one at a time and lemon zest. Beat to combine.
3. In a separate bowl, sift flour, baking powder, bicarbonate of soda and salt together.
4. In another bowl, add lemon juice, buttermilk and vanilla extract. Add wet and dry mixtures to the batter alternately. Start and finish the pouring with the flour. Divide evenly between pans and smooth top. Bake for 45-60 minutes until inserted skewer comes out clean.
5. Meanwhile, add remaining sugar and 1/2 cup lemon juice in small saucepan. Cook over low heat until it dissolves. When cakes are done, set aside to cool in pans for 10 minutes. Remove and cool completely on wire rack. Spoon lemon syrup over the top.
6. In a small bowl, whisk together icing sugar and 3 1/2 tablespoons of lemon juice in bowl until smooth. Drizzle over top of cakes. Serve.