Lemon Pound Cake

This joyful recipe has been submitted to us by our Patron Ms Sarahana, a research scholar in the field of Environment and Development.



  • 2 cups all-purpose flour (maida)
  • 1 tsp baking soda, 2 tsp baking powder
  • 1 pinche of salt, 1/2 cup of sugar
  • 1/2 cup vegetable oil
  • 1/2 cup lukewarm water
  • fresh lemon juice from 2 small lemons
  • lemon zest

Glaze / Syrup

  • 3 tbsp icing sugar or powdered sugar
  • 2 tbsp lemon juice
  • water (if required)



  1. Preheat your oven.
  2. Prepare a dry mixture using the flour, baking soda, baking powder, and salt in a bowl.
  3. Cream oil, sugar, lemon juice together in a large bowl. Add the lemon zest and finally add the lukewarm water and mix well.
  4. Pour this batter into the dry mixture and mix everything well together.
  5. Pour the entire batter in a greased baking pan.
  6. Sprinkle some lemon zest at the top of the set batter.
  7. Bake at 180℃ for 30-35 minutes.
  8. To test for doneness, insert a toothpick/knife into the center of the cake. If it comes out clean, it’s done.

Glazing / Syrup

  1. Take a small bowl, whisk together powdered sugar and 2 tablespoons of the lemon juice until smooth. (The consistency should be thin. Add more water if the mixture is thick.)

Adding the syrup to thew cake

  1. When the cake comes down to the room temperature.
  2. Using a toothpick, poke small tiny holes from the surface of the cake to the middle.

(Caution: Make sure to NOT add a high amount of the syrup as it makes the cake too undesirably damp instead of moist)