Classic lemon pound cake


I have been hearing about pound cakes since the start of December, it seems as if everyone is making pound cakes left right and center, okay maybe it is just because I have been watching The Great British Bake off reruns every waking moment of the day… who knows.

I came across this classic lemon pound cake a while back, but every time I go to the super market, I keep forgetting the sour cream. This time around, I remembered.

This cake was so soft and delicious, I will tell you, I was very nervous making this cake as I tend to burn loaf cakes, so every couple of minutes I would stick my nose right up against the glass door to make sure that it wasn’t burning.

I managed to survive, naked cakes are nerve wrecking, I mean iced cakes, you can always hide the burnt and funny parts but not with a naked cake. No sir.

Ingredients for the cake:

  • 1 x cup room temperature Rama margarine.
  • 1 ½ x cups castor sugar.
  • Grated zest of 1 lemon.
  • 5 x eggs.
  • 1/3 x cup sour cream.
  • 1 ½ x tsp vanilla essence.
  • 1 ½ x cup cake flour.
  • ½ x tsp salt.



  • In a stand mixer, beat the castor sugar and margarine, until light and fluffy roughly 5 minutes on high speed.
  • In a separate bowl, whisk the eggs and vanilla essence together.
  • Add this to margarine mixture in two halves and beat on high till combined.
  • Sift the cake flour into the egg mixture and ass the lemon zest.
  • Mix on high, until everything is well combined.
  • Grease and dust a loaf pan.
  • Pour the battered into the prepared pan.
  • Bake in a preheated oven and bake at 180 degrees for 60 – 80 minutes, or until the cake tester comes out clean.
  • Turn the cake about every 15 minutes, to ensure that the cake browns evenly.
  • Remove from the oven and leave in pan to cool.
  • While cooling make the syrup.

Ingredients for the syrup:

  • 3 x tbsp. lemon juice.
  • 2 x tbsp. tap water.
  • 1/3 x castor sugar.



  • Place all the ingredients in a sauce pan and allow to boil till all the sugar has dissolved.
  • Poke holes in the cake and pour the warm syrup over the top of the cake.
  • Allow the cake to cool in the tin, before turning out onto a cooling rack until ready to eat.

Tell me what you think of this recipe