Iced lemon pound cake


A simple lemon cake recipe, to which I like to add poppy seeds, with a sugar-lemon icing decorated with hazelnuts.

Iced lemon pound cake

Lemon cake with icing on top
Servings 8
Prep Time 20 minutes
Cook Time 40 minutes


  • 4 eggs
  • 200 g flour
  • 150 g sugar
  • 120 g butter
  • 5 g baking powder
  • 1 lemon organic
  • vanilla powder
  • pinch of salt
  • poppy seeds optional


  • 100 g icing sugar
  • 2 to 3 tbsp lemon juice


  • Mix the eggs, sugar and vanilla. Gradually add the flour and baking powder, and a pinch of salt and continue mixing. Melt the butter and add it to the mixture. You can add poppy seeds if you like.
  • Finely grate the skin of the lemon (do not grate the white skin as it is bitter), and add the zest to your preparation. Add the juice of half a lemon.
  • Preheat your oven to 180 ° C (Th 6).
  • Line a cake pan with baking paper and pour your preparation. Bake for 40 minutes at 180°C. Check with the tip of a knife that your cake is baked. Once cooked, let it cool on a rack.
  • Once the cake has cooled, prepare the frosting: mix the icing sugar with 2 tablespoons of lemon juice, then add either a little tepid water or a little lemon juice if necessary, in order to obtain an ideal consistency: the glaze must be almost solid but you want to be able to spread with a spatula.
  • Spread the frosting on the cake, leave it for a short while, then enjoy! You can decorate the frosting with walnuts, hazelnuts, almonds, and / or sprinkle with lemon zest.


Here’s some ideas of changes you could make to this recipe:
  • you could add almond or hazelnut powder or add sesame seeds
  • you could also add a little milk or cream to your preparation
  • you could serve the cake with fresh fruits like strawberries or raspberries… or ice cream !
Course: Dessert
Cuisine: Française
Keyword: Cake

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