Lemon pound cake

Posted 19th June 2023


Makes one loaf of internal measures: 23×10.5×5.5cm and external measures: 30.5x14x6cm 

170g whole eggs 

200g caster sugar 

Zest of 2 unwaxed lemons

110g crème fraiche 

60g light olive oil or 80g unsalted melted and cooled butter

180g 00 flour

Pinch of sea salt 

3g baking powder 



Place the lemon zest and sugar in a bowl and combine to release the lovely scent.

Add your eggs and whisk to a pale consistency, but not too airy.

Whisk in the crème fraiche and then add your dry ingredients sieved.

Fold these gently and finally the oil or butter. The consistency is that of a thick batter rather than a sponge cake.

Place in the loaf tin lined with parchment paper and for the classic line, oil your spatula and pass it across the top.

Bake at 160°C for about 40-50 min or until a skewer is nice and clean. I coated mine with a mix of icing sugar and lemon juice for a thick citrusy icing.




Sofia GalloOur recipes come from NN Pulse food writer, Sofia Gallo, an acclaimed local chef, food writer and teacher at Milton Keynes Cookery School. She has recently won the ICG Cooking Competition and was a contestant on BBC’s Masterchef. http://www.lamiacucina.co.uk