Learn how to make the best lemon cake! This lemon cake is moist with a sweet lemon flavor and topped with a lemon glaze. This lemon pound cake is made with basic ingredients and no special techniques are required to prepare it.

INGREDIENTS

For the cake:

• • • 3/4 cup (170 g) of butter, softened
    • 4 eggs
    • 1 cup (200g) of sugar
    • 3 tablespoons of lemon juice
    • 2 tablespoons of lemon zest
    • 1 3/4 cups (220g) all-purpose flour
    • 1/2 teaspoon of salt
    • 1 1/2 teaspoons of baking powder
    • 2/3 cup (160 g) of nutrifil yogurt/cream
    • 1 teaspoon of vanilla extract

For the icing:

• • 1 cup (120g) of powdered sugar
  • 3 tablespoons of lemon juice

INSTRUCTIONS 

1. Preheat the oven to 163°C. Line a 23 x 12 cm loaf tin with baking paper. Set aside.
2. Prepare the cake In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add half of the flour mixture and stir just until combined. Add the yogurt/Nutrifil, lemon juice, and vanilla extract, and stir until smooth. Add the remaining flour and stir until smooth.

1. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
2. Prepare the icing In a bowl, whisk together the powdered sugar and lemon juice until smooth. If the icing is too thick, add more lemon juice; if it's too thin, add more powdered sugar.
3. When the cake is baked, pour the icing over the cake and let it cool slightly before serving.

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A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!

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