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Lemon Pound Cake



  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder 
  • ¼ teaspoon salt
  • 1 cup butter softened
  • 1 cup sugar
  • 3 large eggs room temperature
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon zest
  • ¼ cup sour cream


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice


Lemon cake

In a bowl, beat the butter at room temperature and the sugar for at least 5 minutes until you get a whitish cream.

Add the vanilla essence, salt, grated lemon peel and 1 egg. We beat 30 seconds until everything is integrated.

Add the rest of the eggs, one at a time, beating for 30 seconds between each.

In another bowl, blend the flour with the yeast. And add half of this mixture sifting it, mixing at low speed for a few seconds, enough to integrate.

Add the yogurt, lemon juice and beat until integrated.

Sift the rest of the flour with the yeast, beating until integrated, taking care that there are no lumps.

Let's pour the dough into a plumcake mold (mine is 25×9) lined with parchment paper and protruding a little at the height of the mold. We distribute the dough evenly, smoothing it with a spatula.

Preheat the oven to 180ºC, and when you put the mold in, lower the temperature to 160ºC, for about 55-60 minutes (or until a hair comes out clean when you insert it). The first 15 minutes with a fan, and the rest without a fan.