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Lemon Pound Cake with Strawberries

lemon pound cake


3 Eggs

170g Icing Sugar

2 tsp Vanilla extract

170g Plain Flour

3 g Baking Powder

Pinch of salt

Zest of 2 Lemons

Handful of Strawberries or other berries of choice


Preheat the oven to 170C. Grease a loaf tin with butter.

Whisk eggs, sift icing sugar and vanilla extract well.

In a separate bowl whisk the flour, baking powder and salt together.

Place butter in a small saucepan. Zest lemons into your butter and place on a low heat to melt. Do not boil the butter!

Once all three of your mixes are ready start incorporating all three a little at a time. Do so gently and quickly as you do not want to over mix the batter.

Chop your strawberries into quarters and arrange throughout the batter.

Pour mixture into the tin and bake in the middle of the oven for about 40mins. The cake should be golden brown and ‘just’ done, with your knife or cake tester not coming out completely clean.

Let cool in the pan, then turn it out and leave to cool on a wire rack.

Dust with icing sugar and serve!

This Recipe was taken from

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