Lemon Pound Cake

Ingredients

  • 225g unsalted butter, softened
  • 225g castor sugar
  • 4 large eggs
  • 225g self-raising flour, sifted
  • 2 lemons, zested
  • Juice of 2 lemons
  • 2 cups icing sugar, sifted

Preparation

Preheat oven to 160 C

Cream butter and sugar until pale

Beat in eggs, one at a time.

Add self-raising flour and mix well.

Fold in lemon zest.

Transfer batter to a lined 22cm loaf tin.

Bake for 45 minutes or until skewer inserted comes out clean

Remove from the tin and leave cake to cool completely.

For the glaze, place icing sugar into a bowl, then slowly mix in the lemon juice until the mixture reaches the correct consistency.

Pour glaze over the cooled cake.

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