Lemon pound cake with summer fruits
Lemon pound cake
Lemon pound cake recipe

Bizcocho de limón con frutas de verano
Lemon pound cake
Bizcocho de limón con frutas de verano
Lemon pound cake

{Lemon Pound Cake}

Preparation time: 15 min

Cooking time: 45 min

Yield: 18


Lemon pound cake:

    • 250 g butter (2 sticks)
    • 250 g sugar (1 and 1/8 cups)
    • 4 eggs
    • juice of 1 lemon
    • 1 tsp baking powder
    • 1 pinch of salt
    • 250 g flour (2 and 1/4 cups)

Yogurt frosting:

  • 125 g greek yogurt (1/2 cup)
  • 200 g cream cheese (7 oz)
  • 50 g confectioners’ sugar (1/2 cup)


  1. Preheat oven to 350º F and prepare a bundt cake pan
  2. In a large bowl, place sugar and butter (room temperature) and beat until light and fluffy
  3. Add eggs, one at a time, until well integrated. Add lemon juice, and mix well
  4. Add flour, baking powder and salt, and mix until combined
  5. Pour cake batter on bundt pan, and bake for about 45 minutes
  6. Let the cake cool inside the pan for 15 minutes, and then invert on a wire rack and leave until completely cooled
  7. Prepare the yogurt frosting by mixing all ingredients. Pour over lemon cake, and decorate with some summer fruits: I used nectarines, raspberries, red currants and blueberries
  8. Keep in the fridge until consumption


  • You might serve the cake with vanilla icecream instead of yogurt frosting
  • Try this cake also with grilled peaches, let’s enjoy seasonal fruits!
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