Make Fresh Lemon Cake | Lemon Baking Cube Pound

Oday is soft and cool, eating in the summer is very good. I brought the lemon pound cake. How to make sponge cake not broken.


Baking powder 160g

Butter 150g

Sugar 130g

Eggs 130g

Lemon juice 20g

Salt 1g

Honey 10g

Baking powder 4g

Lemon peel

Lemon tea

Powdered Sugar 150g

Lemon juice 25g (adjust concentration according to taste)


1. Crush lemons to make lemon zest and mix with sugar.

2. Beat buttercream at room temperature, add lemon sugar and salt, beat on medium speed until light in color.

3. Divide eggs at room temperature into 7 times. After the eggs are thoroughly mixed, add the next egg.

4. Sift the cake flour and baking powder and add it.

5. Mix with a spatula as if it were to be divided.

6. If you don’t see the powder, add lemon juice and mix well.

7. 80% pan and preheat at 180 degrees for 10 minutes / bake at 170 degrees for 30 minutes.

8. Remove immediately from the mold and let cool completely.

9. Mix powdered sugar and lemon juice to make ice cream and garnish.