Hi friends😊,

Pound cake was in my bake to-do list, since many days. Finally it’s on the practical platform☺️. It’s just like normal cake but more dense, richer and with very good sponge.


I have baked the non-veg version by adding 2 eggs which you can replace with half a cup of thick or Greek yogurt for veg pound cake. For Greek yogurt, just take a full cup of fresh yogurt and add it to the strainer with minute holes. I always  use tea strainer for this. Hang it on a cup and let  it be in that position for an hour. By that time, all the water will be strained out leaving a very very thick yogurt. Measure and use in your required recipes😊.


Pound cake is generally baked in bundt tin or loaf tin. This enables your cake to cut in slices with slighty hard crust outside, on all sides but spongy and moist cake inside. Believe me this combo of opposite crusts enhance the taste at every bite.

Let’s come to the recipe of lemony pound cake. This recipe serves 15 big slices.



1+1/2 cup of APF or maida

3/4 cup of milk powder

3 tbsp of vanilla custard powder

1 cup of granulated sugar (grind it into powdered sugar)

1/2 cup olive oil or 100 gms butter (I have used olive oil)

2 eggs or 1/2 cup greek yogurt

1 cup milk

1 tsp baking soda

2 tsp baking powder

1 tsp vanilla essence 

2 tsp lemon essence

Zest of 2 lemons

Few nuts for topping (I have used hazelnuts for its great nutty flavour)


Grease your preferred tin with little oil. I have used bundt tin.

Preheat oven at 160° celcius for 10 minutes.


Sieve APF, custard powder, milk powder, baking powder and baking soda. Mix it well. Keep it aside.

Now take oil, powdered sugar, vanilla and lemon essences in a bowl. Mix till well combined.


Add half of the mixed APF mix and beat with a hand mixer at low speed till well incorporated.


Add milk, eggs and lemon zest. Mix them well. Add the remaining APF mix. Beat at low speed till the batter is well mixed.


Sprinkle some hazelnuts at the base of bundt tin. If using loaf tin, then sprinkle on top.


Pour the batter into it. Now just slighty bang the tin on kitchen platform so that extra bubbles of air comes out and you get even layer of cake after baking.

Bake at 160° celcius for 35-40 minutes or until your cake tester comes out clean from the middle of the cake.


Transfer the cake tin on wire rack and let it cool completely.

Unmould the cake and cut into slices.

Enjoy your tea-time with this mildly sweet cake’s bite😋.


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