This lemon pound cake is from my British Grandma’s recipe box. In her own rating system, she had written “VG” on the corner of this one, which means “very good” – her highest rating. It is indeed a lovely lemony cake for tea time or dessert. We added a poppyseed drizzle icing for fun. Thanks Grandma!
Ingredients
Cake:
2/3 cup margarine
1 1/3 cups sugar
3 eggs
2 1/3 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup milk or soymilk
1 tsp grated lemon rind from 1 lemon, plus 1 tbsp freshly squeezed lemon juice
Drizzle:
1 cup icing sugar
1 tsp milk or soymilk
1 tsp poppy seeds
Directions
In a large bowl, use an electric beater to mix the margarine, sugar and eggs together at high speed for 3 minutes, until the mixture gets light and fluffy. In a separate bowl, mix the flour, baking powder and salt together.
Take turns adding some of the flour and some of the milk/soymilk to the main egg mixture, beating at low speed the whole time, until everything is incorporated. The batter will be very smooth and glossy. Stir in the lemon rind and juice.
Pour the batter into a greased 9x5x3″ loaf pan OR a greased bundt pan. Bake at 350F for 1 hour (loaf) or 40 minutes (bundt), until the top springs back when lightly touched with a fingertip or a knife inserted into the cake comes out clean. Cool in the pan for 10 minutes, then loosen the edges and carefully turn it out onto a wire rack to cool completely.
You can dust with icing sugar to serve or make a drizzle: put all the drizzle ingredients in a small bowl and mix well. Add extra icing sugar or soymilk if needed to reach your desired thickness.
When the cake is cooled, use a spoon to drip the drizzle all over the cake so it rains down the inside and outside of the cake. Cut some slices and enjoy with a nice cup of tea!
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