This is a very easy recipe for a scrumptious, soft and moist lemon cake. I admit that I usually do it with lime as I prefer the tangier taste. Perfect for a lazy spring or summer afternoon tea hour – or serve it as a perfect dessert.

Preparation time: 15 minutes + baking + glazing

What you need:

½ cup (1 stick/125g) butter, at room temperature

1 cup (200g) sugar

2 large eggs

1 ½ cups (180g) white flour

½ teaspoon baking powder

Pinch of salt

6-7 tablespoons freshly squeezed lemon juice (or lime juice which I prefer!); do not use lemon/lime juice from the bottle – the taste can’t compare

½ cup (120 ml) buttermilk (you can substitute with plain yogurt)

For the glaze

1 cup (130g) confectioners’ sugar

2 tablespoons freshly squeezed lemon/lime juice

How to do it:

Preheat the oven to 350 F (180 C) Grease and flour a loaf pan. If you prefer, you can also line the bottom with parchment paper, instead of greasing and flouring.

Mix the butter and sugar in a bowl with an electric until light and fluffy, about 3 minutes. Add the eggs and continue mixing.

Add in batches flour, baking powder and salt and keep on mixing everything.

Add lemon juice and buttermilk and mix at lower speed so it’s not splashing too much.  

Put the batter in the pan, smooth the top, and bake for about 45 minutes until a wooden toothpick comes out clean. Every oven is different, so your cake may need a little more or less time.

When the cake is done, remove from the oven and let it cool for at least 30 minutes, then remove the cake from the pan.

For the glaze, combine the confectioners’ sugar and the lemon juice in a small bowl, mixing well until smooth. Use a silicon brush to glaze the cake. Allow to cool completely before slicing.

Enjoy!

Note: This pound cake is perfect for freezing. Just wrap it in aluminum foil and a freezer safe bag. You can keep it up to 3 months in the freezer.