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A Lemon Pound Cake

Hello spring, it's so very nice to see you!  Yesterday we flung open the doors and windows to let a little of that slightly warm spring air into the house.   We've had quite the winter this year, so much snow and frosts, it has been delightful. But now I am looking forward to longer days, golden afternoons and a summer garden filled with produce like tomatoes, raspberries, zucchinis and peas. 

 For now, all we're getting from the garden is loads of eggs and loads of lemons.  We have quite a little tree full of Meyer lemons if you please. What to do with all those lemons? I could make the Lunch Lady's lemon curd, or Pip's Tangy Lemon Squares, but I think I need a pound cake today.  A solid, lemony pound cake. Spring may be on its way, but we're still craving comfort food in this house.

Lemon Pound Cake 

I used a bundt tin for this cake, but any decent sized cake tin would do.  It makes a big cake. 

220g butter, room temperature, plus more for greasing 
320g castor sugar 
Grated zest of at least 4 lemons, but up to 8 is best 
4 large eggs
450g plain flour
1 tablespoon baking powder
2 teaspoons salt
250g buttermilk (or plain yoghurt, but add a little milk if it's super thick)

Preheat oven to 170C.

Butter the bundt tin really well and set aside.

Using an electric mixer on high speed, cream butter, sugar and lemon zest until mixture is light and fluffy, about 4 minutes. Add the eggs one at a time, beating well between additions and occasionally scraping down sides with a rubber spatula until mixture is pale and very fluffy, about 4 minutes longer.

Meanwhile, whisk flour, baking powder and salt in a medium bowl.
Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk beginning and ending with dry ingredients. Scrape batter into prepared tin and smooth the top.

Bake cake until golden brown and beginning to pull away from sides of pan about 60 minutes. Transfer to a wire rack and let cake cool in the tin for 10 minutes. Invert cake onto rack, carefully remove from tin and let cool completely. Fingers crossed you greased the tin well enough!

To make lemon icing, take 250g icing sugar and mix with 1 tbs of lemon juice.  Stir until smooth, you want it really thick but if it's too think add a drop more juice. Drizzle over the top of the cooled cake and allow the drips to fall down the sides.


Enjoy with a coffee and start writing a list of what to plant in the garden for summer.


  1. Thank you so much for posting this Michelle! It looks delicious :) I'll be attempting to make it in our little old caravan oven ~ I'll let you know how it goes! If I will be separating the cake batter into two shallow cake tins rather than baking it in one deep one, how would I adjust the time/temp to suit? Thanks so much! xx

    1. You're welcome Fleur! I would increase the temp to 180C and maybe test the cake after 25-30 minutes. Should work a treat! x

    2. Oh wonderful, thank you Michelle! Will give it a whirl :) x

  2. Yum! We have eggs and lemons coming out of our ears here too, and limes. This reminds me a bit of a wonderful Tessa Kiros recipe. Slice up some of your leftovers thinly and turn them into sandwiches with whipped cream and berries (she uses raspberries, but blueberries are wonderful too - and I can still get some local frozen ones at this time of year). You will be so glad you did! Happy spring baking. x

    1. Oh wow! That sounds delicious. Thanks for the heads up! x

  3. Such a perfectly timed post Michelle! I always read your blog and actually dropped by with my just-got-home-from-work-cuppa before I started my search for what to do with all my lemons. No need to even start that search -thanks! :D

  4. I have just popped this in the oven.
    can't wait to tuck in. xx

  5. Deeeeeee-licious! I made this this morning using bush lemons from a family friend, nuttelex and soy milk (allergic to dairy) and despite the absence of butter and butter milk, it is still delicious. I used a foraged passion fruit to make the icing and it all got the three year olds' approval! xx

  6. I am so desperate for this never-ending Melbourne winter to finally get lost! Oh man. No spring in sight here.

    I love doing lemony things to brighten up the winter, there's nothing quite like that refreshing citrus zing! This is twice now this week is telling me to finally get a bundt pan. To hell with my minimalist kitchen setup! (Says the woman who has a madeleine tin).

    Love the new layout too, very niiiiiice!

  7. I love the way you style things, Michelle. And I always think that lemons are winter's sunshine. They are so ace. x

  8. Hi Michelle. I'm new to your blog and love it. I've been searching for recipes to make from the fruit of my 92 year old mother's orange and lemon trees which are just loaded with wonderful fruit at this time of the year. I've made orange and lemon marmalade, orange marmalade, a "whole oranges" cake and even preserved lemons. I recently left full time work to become an author and a blogger and feel like I'm channelling Elizabeth David or Julia Child. I'll give your lemon pound cake a try.. sounds delicious. Your life sounds delightful and I've just added you to my blog list at so I can keep up with your posts. Kind regards, Sandra