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Lemon Pound Cake

Recipe by ChoccyWocky

150 min 6 Main Ingredient: Sunreap Maida Cuisine: Bakery


Preparing: 150 min



1/2 Cup (Softened, Room temperature)


1 1/4 Cup

Vanilla extract

1 tsp

Lemon zest

1 tsp


1 1/4 Cup (Room temperature)

Lemon Juice

3 Tbsp

Sunreap Maida (All Purpose Flour)

1 1/2 Cup

Baking soda

1 tsp

Baking powder

1/2 tsp


1/2 tsp

For Icing

Lemon Juice

2 Tbsp

Icing Sugar

5 Tbsp

Lemon Zest

1 tsp

Nutrition Facts


Step 1First preheat the oven to 350 F. Grease the baking pan with butter or line with butter paper and keep aside.

Step 2Now take a mixing bowl and add all the dry items and mix well until combined. You can also sieve it to get them combined evenly. Keep it aside.

Step 3Now, in another large mixing bowl, add the room temperature butter, sugar and beat it nicely until fluffy. Add the vanilla extract, lemon zest and mix well. Now add the room temperature milk to the bowl and beat well until combined.

Step 4Now transfer the prepared dry ingredients to the wet ingredients little by little and fold it until it gets combined. Do not beat it. Finally add the lemon juice and fold it to get mixed. Your batter will get slightly fluffy with the baking soda reacting with the lemon.

Step 5Pour the prepared batter into the greased baking pan upto 3/4 th of its height. Bake for about 30-35 minutes or until an inserted toothpick comes out clean. Remove from the oven and Let it cool down completely to room temperature before glazing.

Step 6For the glaze, mix the lemon juice and icing sugar together until combined well. Drizzle it over the lemon cake until covered. Top it with the lemon zest for that flavourful taste.

  About the Author

Recipe by Choccywocky

At ‘Chockywocky’ we believe – “with the right ingredients and the right intent, a chocolate can never go wrong”.

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