Lemon Cream Pound Cake

This light, buttery lemon cake is just as perfect after dinner with a dollop of cream and a pile of berries, as it is next to a cup of tea mid-afternoon.



  1. 3 cups sugar
  2. 1 cup butter
  3. 7 eggs
  4. 3 cups plain flour
  5. 1 cup cream
  6. 1 tsp Queen Organic Vanilla Bean Paste
  7. 1 tsp Queen Natural Lemon Extract


  1. Step 1

    Grease an 8 inch tube pan with baking spray.

  2. Step 2

    Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon extract, mix well.

  3. Step 3

    Add half the flour, mix well, then add cream and mix well. Add remaining flour and mix until thoroughly combined.

  4. Step 4

    Pour batter into prepared pan and place in a cold oven. Set the oven temperature to 175C and bake for 50-60 minutes. Cake is done when a skewer inserted into middle of cake comes out clean. Remove from oven and cool in pan 5 minutes, then transfer to a wire rack to cool completely.

  • Ann Truscott

    Any rising agent?