Lemon Pound Cake


Created for the Pâté Terrine


  1. Prepare the terrine by greasing with a little softened butter and lining the base with a strip of parchment paper. Preheat the oven to 180°C/350°F/gas mark 4.
  2. In a small bowl, mix together the lemon zest, lemon juice, yogurt, vanilla extract and food colouring (if using). Set aside.
  3. In a larger bowl, cream together the butter and the sugar until light and fluffy. Beat in the eggs one at a time.
  4. Fold in the sifted flour and baking powder, followed by the lemon and yogurt mixture.
  5. Pour the mixture into the prepared terrine and smooth over the top with a spatula.
  6. Bake in the centre of the oven for 35–40 minutes until the top is golden and firm to touch or a toothpick comes out clean. After baking, leave the cake to cool in the terrine for at least 15 minutes before turning it out onto a wire rack.
  7. To make the lemon icing, beat together the lemon juice, lemon zest and icing sugar until smooth.
  8. Pour the icing over the slightly warm cake and allow to set. Decorate with lemon zest.
  9. Cool thoroughly before storing the cake in the cleaned dish or an airtight container.


For the cake:

  • Zest and juice of 2 large lemons
  • 4 tablespoons plain Greek yogurt
  • 2 teaspoons vanilla extract
  • A few drops of yellow food colouring (optional)
  • 1 1/2 cups softened butter, plus a little extra for greasing
  • 1 1/2 cups caster sugar
  • 4 large eggs
  • 1 1/2 cups self-raising flour, sifted
  • 1 teaspoon baking powder

For the lemon icing:

  • Zest and juice of 1⁄2 large lemon
  • 8 heaped tablespoons icing sugar
  • Lemon zest, to decorate

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Preparation Time : 15 min
Cooking Time: 40 min
Serving Size: 6