Simple Lemon cake

The exact origin of lemon cake is unknown. It is probably derived from the pound cake, which was first baked in England around 1700. A pound of each ingredient was used to make a simple, heavy cake to feed large groups of people. It’s a favorite for tea time at our home.


  • 4 eggs
  • 230 gr sugar
  • 175 gr flour
  • 4 gr baking powder
  • 4 gr lemon zest
  • 80 gr butter
  • 100 gr double cream
  • 100 gr water
  • 100 gr sugar
  • 100 gr lemon juice


  1. Cream the eggs and sugar together until pale and creamy
  2. Add flour and baking powder
  3. Add the zest and butter
  4. Add the double cream
  5. Pour the cake mixture into mould (buttered and floured)
  6. Bake for 30 min. at 165°C
  7. Make the syrup by bringing the water and sugar to a boil
  8. Remove from the heat and add the lemon juice
  9. Drizzle over the still hot cake

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