How to make a Lemon Pound Cake

Cube Lemon Overload

by Hanbit Cho
How to make a Lemon Pound Cake

Lemon Pound Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This is a lemon pound cake that is really full of lemon. I’ve given a modern twist by using a cube silicon mold and thus achieving a shape that’s rather different from the traditional rectangular shape.

Follow along with the 📝 recipes below👇🏾👇🏾

How to make a Lemon Pound Cake
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Lemon Pound Cake

Rating: 5.0/5
( 1 voted )
Serves: 8 cube pound cakes Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • Butter (room temp) 125g
  • Sugar 120g
  • Eggs 125g
  • Cake Flour & Baking powder 128g & 3.3g
  • Lemon zest 10g
  • Lemon juice 10g
  • Candied Lemon Peel 60g


  1. Beat the butter smooth.
  2. Add the sugar and beat it (cream the mixture). If you are using a stand mixer then use the paddle attachment.
  3. Add about 1/3 of the flour & baking powder and continue beating.
  4. Once the dry ingredients have been mixed well, add the eggs in 4 additions.
  5. Once all the eggs have been added then add the rest of the flour & baking powder.
  6. Add lemon zest/juice/candied lemon peel and mix them well with a spatula.
  7. Evenly fill the silicon mold with the batter.
  8. Bake at 170°C for 20~25mins (Preheat the oven to 190°C)
  9. Immediately after taking the pan out of the oven, give it a shock to release the hot air inside.
  10. Take the cube pound cakes out of the mold and while it's still hot, dip them in syrup (Sugar: Water = 1: 2)
  11. Apply lemon icing (Powdered sugar: lemon juice = 5: 1. Feel free to adjust the ratio to reach the desired consistency)
  12. Stick in a lemon juice-filled pipette (mix equal amounts of lemon juice and sugar and bring to a boil. Let it cool then fill the pipette) to make it look fantastic.


How to store:

Store in an air-tight container at room temp(20~25C) up to 3 days.

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Recipe video


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