Lemon & buttermilk pound cake
This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic
Easy pound cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 200g unsalted buttersoftened
- 200g caster sugar
- 3 eggsbeaten
- 200g self-raising flour
- 1 tsp baking powder
- 3 tbsp whole milk
- 1 tbsp vanilla paste/ ½ vanilla pod seeds
For the icing
- 125g icing sugar
- 1 tbsp vanilla paste/ ½ vanilla pod seeds
Nutrition: Per serving
- kcal478
- fat23g
- saturates14g
- carbs62g
- sugars43g
- fibre1g
- protein5g
- salt0.46g
Method
step 1
Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 – 45 mins.
step 2
Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water – you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it’s fine if it drips down the edges. Allow to set and then slice.
