Lemon Pound Cake


For the cake:

  • 150 g flour
  • 150 g unrefined cane sugar
  • 150 g of butter
  • 3 eggs
  • 1/3 bag of yeast
  • 1 organic lemon

For the icing:

  • 3 tsp icing sugar
  • The juice of half a lemon


  • Preheat your oven to 180°C.
  • In a bowl, beat the eggs with the cane sugar until the mixture becomes sparkling. Add flour, yeast, melted butter, and mix well.
  • Finally, stir in the lemon zest and juice.
  • Pour the dough into a cake pan and bake for 35 minutes.

Prepare the icing: Mix the juice of the half lemon with the icing sugar to form a white paste. Once the cake has been removed from the oven, let it cool and coat with a brush. Like me, you can add some leftover zest for decoration.

It’s ready! Feast!