You can mix whatever you like into the batter!


  • 1lb butter
  • 1lb sugar
  • 8-9 large eggs
  • 1lb plain flour
  • Lemon syrup, to glaze, or icing sugar, to sprinkle, on finished cake


  • Cream butter and sugar with stand or handheld mixer until very pale, almost white. This may take up to 7-10 minutes.
  • Do not skip this part of the recipe, otherwise your cake will not rise and turn out 'tough'.
  • Mix 1lb eggs, usually 8-9 large eggs, into butter-sugar mixture.
  • Mix 1lb plain flour, not self-rising, until just mixed. Do not over beat.
  • At this point, you can mix whatever you like into the batter: vanilla bean, vanilla extract, orange zest, lemon zest, chocolate chips, a jar of your favourite jam, fresh fruit - whatever your little heart desires!
  • Bake in greased and floured pan.
  • Bake in moderate oven, for one hour if in Bundt pan or less if making mini pound cakes.
  • Test with toothpick to see if done. There should be a very slight crumb on toothpick when inserted into cake.
  • Cool for 10-20 minutes and turn out onto cooling rack.
  • Glaze with a lemon syrup or sprinkle with icing sugar.