Lemon Cake with Lemon Glaze

    1 hour 30 minutes

    Pound cakes can be fairly plain in their taste but I have added lemon to this one which gives it a little bit more character.

    135 people made this

    Serves: 14 

    • Cake
    • 375g butter
    • 3 cups (660g) white sugar
    • 6 eggs
    • 1 tablespoon lemon essence
    • 2 teaspoons vanilla essence
    • 3 cups (375g) plain flour
    • 1 cup (250ml) milk
    • Lemon Glaze
    • 1 1/2 cups (250g) icing sugar
    • 1 tablespoon fresh lemon juice

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour a 22cm ring tin.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time beating very well after each. Stir in the lemon essence and vanilla. Beat in the flour alternately with the milk mixing just until incorporated.
    3. Pour batter into prepared tin. Bake in the preheated oven for 60 to 75 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool then drizzle with lemon glaze.
    4. Lemon Glaze: Put the icing sugar into a small bowl. Mix in lemon juice a teaspoon at a time until desired drizzling consistency is achieved.

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    Reviews in English (123)


    Excellent recipe!!! The first one I attempted was a lemon cake. When I poured it into the bundt pan I saw that the batter was too much to fill the pan so I filled it to where I thought was enough, then I put the rest of the batter in a cupcake pan which made 11 cupcakes. The cupcakes were done in half an hour, the cake was done in 45 minutes and it still seemed to be overdone by the appearance and texture of the crust, but it was AWESOME when I tasted it!! I think I doubled the lemon extract to 2TB and it had a very good lemon taste. The cake still rose a lot and almost ran over the edges of the bundt pan but managed to be contained. The second time I attempted the recipe I just made it into a vanilla cake instead of lemon and ended up adding maybe 3TB of vanilla to make sure it tasted like a vanilla cake and not just a "yellow" pound cake. Again, the batter was too much for one bundt pan so this time I put some into a metal loaf pan. (Maybe I should have used regular pound cake pan??) The cake turned out so good and moist and my in-laws loved it and kept sneaking slices throughout the day!!! My MIL even said my recipe blew away her mother's pound cake recipe because it was dense, yet soft and so very moist. The crust comes out a golden brown and is ever so lightly "crunchy." Even though the cake takes forever to mix (and I used a stand mixer and took probably 30 minutes mixing it) it's worth the time. Your family and guests won't be disappointed!  -  03 Jan 2006  (Review from Allrecipes USA and Canada)


    Great pound Cake! My first time cooking it. I didn't have shortening and neither lemon extract, anyway I went ahead and made this cake using 1 1/2 cup of butter and added 1/2 tsp. of baking power. I had people coming over for dinner and that was dessert. They ate it even when it was still warm. They loved it. I had baked this cake several times with the same great results and keep giving away the recipe. Thanks Barbara!  -  22 Sep 2003  (Review from Allrecipes USA and Canada)


    I bake a lot of cakes and this one went in the trash. It was terrible-- it did not taste like a pound cake at all. Please do not waste your time or effort in baking this cake. It does not deserve the 5 star rating by any means!!  -  27 Oct 2005  (Review from Allrecipes USA and Canada)