Delicious Lemon Pound Cake


  • 250g butter
  • 1 cup (250g) sugar
  • 3 Henergy Cage Free eggs
  • 1/2 cup yqghurt
  • 2 cups self raising flour
  • finely grated zest of 1 lemon
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 3/4 cup icing sugar (optional)
  • squeeze lemon juice extra


  1. Preheat the oven to 180 C and line a 25cm loaf tin with baking paper.
  2. Beat butter and sugar until pale and creamy, add eggs, one at a time, beating well after each addiition.
  3. Mix in the yoghurt and then flour and lemon zest.
  4. Pour the batter into the lined tin and bake for 50 minutes or until cake tests cooked.
  5. While the cake is cooking mix lemon and sugar together in a small saucepan over a moderate heat, stir to dissolve the sugar.
  6. Drizzle lemon syrup over the hot cake and allow to cool.
  7. Ice with combined icing sugar, a squeeze of lemon juice and a little hot water to mix if you like. Otherwise serve with just syrup glaze.

Serving Suggestions