Home » Moist Lemon or Orange Pound Loaf Cake

Moist Lemon or Orange Pound Loaf Cake

Name: Moist Lemon or Orange Pound Loaf Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Cuisine: European
Ingredients: The Cake Batter:; 225 g or 1 3/4 cups Plain / All purpose flour (sieved); 2 Teaspoons baking powder; 1/4 Teaspoon salt; 175 g or 3/4 cup softened butter; 200 g or 1 cup regular sugar; 2/3 Cup or 150 ml Milk; 2 Large eggs (lightly beaten); Grated Zest and Juice of 1 Lemon or 1/2 Orange; The Syrup:; optional but gives the cake an extra hit of orange or lemon; 1 Tablespoons regular sugar, you can reduce amount if you don't want it too sweet; 1 1/2 tablespoons warm water; zest of 1 lemon, or 1 orange; juice of 1 lemon, or 1/2 orange

Moist Lemon or Orange Pound Loaf, a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!

This Moist Lemon or Orange pound, loaf cake is absolutely delicious!

The cake texture is not quite as dense as a regular pound cake, but a little fluffier, and the sponge is soft and moist. For this recipe, you can make this pound/loaf cake using lemons or oranges, or even split and do a combination of lemon and orange if you prefer.

I’ve used my basic Vanilla pound cake recipe and simply switched a few flavors and added the lemon or orange syrup to give it a lovely extra hit of citrus after baking.

This moist lemon or orange pound loaf cake is a perfect addition to an English Afternoon Tea, or to have a slice with a morning coffee.

You can take to a picnic, or add a slice to a lunch box.

I’ve taken this cake to my previous job several times and everyone in the office always raved about it and asked me to make it so many times. It was definitely a favorite!

We’ve got a huge variety of delicious pound cake recipes so be sure to check them out. There’s a flavor for everyone!

Once you’ve tried this recipe, I am sure you will make it time and time again.

After spending many years searching for a good ‘pound’ cake that wasn’t dry, or flavorless, I decided to experiment and make my own recipe up with different flavor combinations to see if I could really get a moist cake.

This recipe for lemon or orange pound loaf cake uses fresh ingredients. So make sure you use fresh orange or lemon juice and zest. it really does make a difference to the flavor!

Once you’ve tried this lemon or orange pound cake recipe, I am sure you will make it time and time again.

So here’s the recipe, and enjoy! The recipe I am sharing is for you to make either a lemon or orange-flavored cake. So just choose the option for either from the ingredients below!

Moist Lemon or Orange Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!

If you enjoy lemon cakes, why not try our delicious Lemon Steamed Cake. It’s made in the steamer or multi-cooker (like Instant pot) and so fluffy!

Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stove top, steamer or multicooker.

If you wanted to make an orange flavor steamed cake, just swap the lemon ingredients for orange and you’re good to go!

Ingredients:

The Cake Batter:

225 g or 1 3/4 cups Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt
175 g or 3/4 cup softened butter
200 g or 1 cup regular sugar
2/3 Cup or 150 ml Milk
2 Large eggs (lightly beaten)
Grated Zest and Juice of 1 Lemon or 1/2 Orange

The Syrup: (optional but gives the cake an extra hit of orange or lemon)

1 Tablespoons regular sugar (you can reduce amount if you don’t want it too sweet)
1 1/2 tablespoons warm water
zest of 1 lemon (or 1 orange)
juice of 1 lemon (or 1/2 orange)

NOTES:

Depending on how much your cake has risen and what size pan you have used, make up the whole recipe for the syrup, but be prepared you may only need half of it. The smaller your cake, the less syrup you will need.

If you’re thinking of making our Lemon or Orange Pound, Loaf Cake to give to a friend, why not bake it in one of these disposable baking pans. They’re terrific and so pretty too! You can choose different colors and we think they would make your pound cake look lovely! Festive too!

Instructions:

1. Heat oven to 170C, 325F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.

Looking for a good quality, non stick Bundt Pan to make this delicious cake? The cook time will be about 10 minutes less than if you were to bake using a loaf pan. Here’s one we can recommend.

2. Get all your ingredients ready, i.e zest and juice the lemon/orange, sieve the flour and add the salt and baking powder to the flour etc.

3. Start with making the cake batter by creaming the butter and sugar until a pale light color.

4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.

5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon/orange juice, and zest, the rest of the milk and flour.

This Kitchenaid mixer is what I use for all my cakes and much more such as kneading dough for bread! If you haven’t got one, we can recommend this. I have a red one and a silver one!

6 Transfer the cake mixture to the greased and lined loaf tin, then place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour.

***** Please note, if using a Bundt tin, cook time is about 45 minutes. (This photo below I added a handful of cranberries to the mix too!) Feel free to add some nuts, such as pecans or walnuts, dried fruit etc. You only need a handful).

Orange or Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea

7. Have a cup of tea!

8. Now make the syrup by adding all the ingredients to a small saucepan, (or use a bowl and microwave for 1 -2 minutes) heat through until the sugar is dissolved. Put aside.

9. When the cake is done, take it out of the oven and leave in the cake tin until cool. Using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake.

Gently pour the syrup mixture all over the surface of the cake, distributing evenly. The liquid will be quickly absorbed by the cake. The syrup will keep the cake moist and also give it a nice glossy shine, with sprinklings of zest on the top.

If you think there is too much syrup for your cake, don’t use all of it. Often it will depend on the size of your cake, how much it has risen, what size loaf pan you have used. I used a large loaf pan, so needed all the syrup.

Allow to cool. Store in an airtight container.

If you’d like to get one of these to store your cake, we can recommend this. I have a pink one and it’s great and looks good on the work top too!

If you’d like to add a Lemon Buttercream Frosting to make this fancy, for example to make a birthday cake, we can recommend this one from The Kitchen Is My Playground.

We’d love to hear from you and what you thought of our Moist Lemon or Orange Pound, Loaf Cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Loaf Cake Recipes

Here's a delicious selection of pound or loaf cake recipes for you to enjoy

Tiramisu Pound Cake

Tiramisu Pound Cake, a soft and delicious pound cake with all the flavors of a Tiramisu! It's even got a mascarpone frosting. This will go fast so be sure to make two!

Strawberry Pound Cake

Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist and perfect with a morning coffee or to take to friends!

Coffee Pecan Pound Cake

Coffee Pecan Pound Cake is a lovely tasting, moist cake with a perfect combination of coffee flavor and texture from the pecans.

Moist Vanilla Pound, Loaf Cake

Moist Vanilla Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!

Coconut and Lime Pound Cake

Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.

Moist Coconut Pound Loaf Cake

Moist Coconut PoundCake Recipe. Light, soft, and oh sooooo delicious!

Blueberry Coconut Pound Cake

Blueberry Coconut Pound Cake, a deliciously soft coconut cake with a sprinkling of juicy blueberries.

Moist Lemon or Orange Pound Loaf Cake

Moist Lemon or Orange Pound Loaf, a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!

Easy Cranberry and White Chocolate Pound Cake

Easy Cranberry and White Chocolate Pound Cake. This is a delicious soft and moist pound cake with a wonderful white chocolate flavor and added lovely cranberries. Freezer friendly and easy to make. Perfect for Thanksgiving and Christmas

Moist Pecan Almond Loaf Cake

Moist Pecan Almond Loaf Cake. The flavor combo is just divine!

Easy Cinnamon Swirl Loaf

Easy Cinnamon Swirl Loaf A moist, soft and wonderful tasting loaf cake, perfect with a morning coffee!

Moist Caramel and Apple Loaf

Moist Caramel and Apple Loaf .... ABSOLUTELY Delicious!

Easy Cranberry and Orange Carrot Cake with a Simple Orange Glaze

Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a simple orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee!

Moist Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea

Moist Coffee Loaf Cake

Moist Coffee Loaf Cake! This is an absolutely delicious soft, moist cake, easy to make and goes perfect with a lovely cup of coffee too!

Moist Banana and Walnut Pound Loaf Cake

Banana and Walnut Loaf Cake. A delicious, very easy and moist cake, and smells so good when it's baking too!

Chocolate Almond Pound Cake

Moist Chocolate Almond Pound Cake. Delicious, rich chocolate cake with added melted chocolate and ground almonds to take this cake to another level of deliciousness!

Yield: 10

Moist Lemon or Orange Pound Loaf Cake

Moist Lemon or Orange Pound Loaf, a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

The Cake Batter:
225 g or 1 3/4 cups Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt
175 g or 3/4 cup softened butter
200 g or 1 cup regular sugar
2/3 Cup or 150 ml Milk
2 Large eggs (lightly beaten)
Grated Zest and Juice of 1 Lemon or 1/2 Orange
The Syrup:
optional but gives the cake an extra hit of orange or lemon
1 Tablespoons regular sugar, you can reduce amount if you don't want it too sweet
1 1/2 tablespoons warm water
zest of 1 lemon, or 1 orange
juice of 1 lemon, or 1/2 orange

Instructions

Heat oven to 170C, 325F. Grease and line your baking tin.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
Get all your ingredients ready, i.e zest and juice the lemon / orange, sieve the flour, and add the salt and baking powder to the flour etc.
Start with making the cake batter by creaming the butter and sugar until a pale light colour.
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon / orange juice, and zest, the rest of the milk and flour.
Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour.

***** Please note, if using a Bundt tin, cook time is about 40 minutes.

Have a cup of tea!

8. Now make the syrup by adding all the ingredients to a small saucepan, (or use a bowl and microwave for 1 -2 minutes) heat through until the sugar is dissolved. Put aside.

9. When the cake is done, take it out of the oven and leave in the cake tin until cool. Using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake.

Gently pour the syrup mixture all over the surface of the cake, distributing evenly.

The liquid will be quickly absorbed by the cake.

The syrup will keep the cake moist and also give it a nice glossy shine, with sprinklings of zest on the top.

If you think there is too much syrup for your cake, don't use all of it. Often it will depend on the size of your cake, how much it has risen, what size loaf pan you have used.

I used a large loaf pan, so needed all the syrup.

Comments

Pallavi

12th September 2018 at 4:10 pm

Not sure if my comment is reached. I made this cake today. Seems to be good but doesn’t have the right golden crust. Also I changed the plain flour to plain flour , whole wheat flour and oats powder. My cake has dark orange golden brown spots all over the place Can’t post a picture in comment box.

Reply
Pallavi

12th September 2018 at 4:06 pm

I made this cake today. I changed Plain flour to plain Flour, chapati flour and oats powder My cake looks good but doesn’t have golden crust and it also has black spots on the surface and bottom of cake. What could be the reason?
Can’t post picture in the comment

Reply
Jason Mostiller

31st July 2018 at 10:46 pm

Not much glaze. Is that the correct measurements!

Reply
- Lovefoodies
  
  1st August 2018 at 8:17 am
  
  Hi Jason, yes, it is the right measurements. It isn’t a glaze. The syrup can be used over the cake and it will absorb into the cake giving you extra sweetness and hit of lemon or orange. You need to use a skewer to poke holes in the top of the cake and the syrup will get absorbed. You don’t need to use it if you prefer not to. Hope that helps!
  
  Reply
Sharon baylen

28th July 2018 at 2:08 am

Loved the pound cake. A touch too moist but so what!
Thanks for the recipe

Reply
Maria

23rd April 2018 at 11:02 pm

Omg!!!! This cake turned out amazing!!!
Super moist and delicious

Reply
Karine

9th March 2018 at 12:45 pm

Hi! I have a question. Am I able to use my cake mixer to mix the batter for this cake? I’m concerned that the ingredient size may not be large enough for a mixer and so better to use a hand mixer. Could you pkease advise?

Reply
- Lovefoodies
  
  9th March 2018 at 1:05 pm
  
  Hi Karine, yes! Use your mixer! I always do ?
  
  Reply
Paulle Anna Law

14th December 2017 at 5:21 pm

Beautiful recipe!!! I modify a little bit, instead of zest I used jam with orange and ginger and instead of orange/lemon juice I used orange essential oils. Lastly, instead of the syrup on top I did put some fruits & nuts and chocolates.. I love it and it’s one of my favorite recipe… thank you so much?

Reply
depatra

21st August 2017 at 3:40 am

Followed the recipe exactly and the cake itself without the syrup is so soft and fluffy and moist! I didn’t add the syrup because when I tasted the cake batter, I thought it was already lemony enough considering there’s juice of a whole lemon PLUS the zest. I baked mine in a 8″ square tin for only 32 minutes. One thing I probably would do differently next time is to use a different butter brand as it was a bit too bland, and definitely will add the lemon syrup.

Reply
- Yoli
  
  3rd March 2018 at 10:17 pm
  
  All you need is to add is salt
  Trust me
  
  Reply
JANET

19th May 2017 at 8:34 pm

It was perfect. Didn’t change a thing. Served with creme fraiche. A great standby for dessert. Hoping I can freeze half so I don’t need to eat it all at once. Thank you

Reply
- Lovefoodies
  
  19th May 2017 at 8:36 pm
  
  Hi Janet, Glad you enjoyed the recipe. this cake freezes very well, I often cut it in half and freeze half and then just bring to room temperature when you want to eat it. Hope that helps!
  
  Reply
Laura

26th March 2017 at 11:01 pm

Did ít last night, it took less than half the time you recmmended. It actually turned out a little darker than I would have wanted.It’ s nice but not much orange flavor ( wihch I choosed) but probably the fault was on the quality of the fruit…I don’t know…But I’ m willing to give it a second chance!

Reply
Liz

23rd March 2017 at 11:16 pm

I can’t read the recipe as the Pinterest, Facebook and Twitter icons get in the way.

Reply
Melissa Howell

25th February 2017 at 4:50 pm

Hi! I am excited to make this cake. However, it appears that you left out the flour in the actual recipe right above here. Luckily, the whole recipe is in the body of your post. Thanks for sharing this!

Reply
- Melissa Howell
  
  25th February 2017 at 4:51 pm
  
  I also just noticed that the milk is missing as well.
  
  Reply
  - Melissa Howell
    
    25th February 2017 at 4:52 pm
    
    And the butter. Sorry!
    
    Reply
    - Lovefoodies
      
      25th February 2017 at 5:02 pm
      
      Hi Melissa, Thanks for pointing this put. I recently changed over the recipe card plug in and it clearly didn’t export all the ingredients correctly. I’ve since edited so it should read correct now.
      Thanks once again and please enjoy!
      
      Reply
Mai

28th November 2016 at 1:26 pm

I made this last night it tasted very nice ?
But it took less than an hour to be cooked ,
Thanks for the recipe

Reply
Alina

1st September 2016 at 9:22 pm

Gosh this loaf looks absolutely delicious and i am dying to give it a go. Though i was thinking of replacing milk with yoghurt as i like its taste and texture better . Can you recomment the amount of baking soda i should be adding in that case?

Reply
- Lovefoodies
  
  2nd September 2016 at 8:59 am
  
  Hi Alina, Thanks for writing in. I haven’t tried this recipe using yoghurt so I’m afraid I can’t say what quantities you need for the baking soda. The milk I use does give it a good texture and moistness. So hopefully you will give it a go as per the recipe. Thanks!
  
  Reply
Wendy

4th August 2016 at 3:10 pm

Love lemon anything! Is the flour measured before or after sifting?

Reply
- Lovefoodies
  
  4th August 2016 at 4:40 pm
  
  Hi Wendy, the flour is always measured before sifting. Hope that helps! It’s a delicious cake so please do enjoy!
  
  Reply
Nitsa

12th May 2016 at 2:59 pm

I like the dual measurements. If I see a recipe in grams I keep going,I do not have the time o convert.Your gr and cups makes it so easy.
THANKS

Reply
Diane Warren

4th April 2016 at 11:53 pm

What size loaf pan / bundt pan did you use? The recipe looks like it would not be enough for a bundt pan. It looks delicious and I’d like to try it but would like to use the correct pans so I don’t have a disaster. Thanks.

Reply
- Lovefoodies
  
  5th April 2016 at 6:21 am
  
  Hi Diane, the batter will fit any pan around 9 – 10 inches (including a bundt pan. The photos you see of the loaf and bundt in the recipe were done using a 9 inch loaf/9 inch bundt. Hope that helps! It is a delicious cake so please do try it soon!
  
  Reply
katerina

31st March 2016 at 12:23 pm

I made it for my mother s birthday. OWESOME!!!
A big THANK YOU from Greece!

Reply
- Lovefoodies
  
  31st March 2016 at 12:29 pm
  
  Yay! Hi Katerina! So glad you enjoyed the recipe and sending special Birthday Wishes to your mother too!
  
  Reply
- katerina
  
  31st March 2016 at 1:30 pm
  
  Thanks lovefoodies!
  
  Reply
kim

22nd March 2016 at 10:59 pm

I almost made the same mistake Beryl…..300 for gas stove and 320 degree for electric stove. Please try it again,this a great pound cake recipe !

Reply
chrissy teele

6th January 2016 at 1:44 am

Made this tonight and it was the best!!!! The lemon wasn’t over bearing at all. Definitely a new family favorite!!!!

Reply
- Lovefoodies
  
  6th January 2016 at 8:00 am
  
  Hi Chrissy! Thanks for writing in! So glad you enjoyed the recipe. It’s one of our favorites!
  
  Reply
Beryl

3rd June 2015 at 5:40 pm

I have made this cake twice now & had two complete failures – followed the recipe to the letter but the cake stayed a gooey mess after the recommended cooking time. Is 300 deg F the correct temperature & is the flour quantity of 1 & 3/4 cups correct! It looks so good in the picture.

Reply
- lovefoodies
  
  3rd June 2015 at 7:08 pm
  
  Hi Beryl, I am very sorry to hear that the cake is not turning out right. I honestly do nit know why that is, since I have made this so many times, it is one of my basic pound cake recipes which is a ‘keeper’. The oven temp and measures for the ingredients are all correct, so I am wondering if perhaps it just needs to stay in your oven a little longer than stated in the recipe. The oven temperature is lower than your ‘average’ pound cake recipe, simply to keep the cake tender and soft, but of course not soggy as you describe. What I would suggest is if you are willing to have another go, keep the ingredients and temp as normal, but simply extend the cook time. I am sorry it hasn’t worked because this really is a lovely cake.
  Thanks very much for your feedback.
  
  Reply
- Beryl
  
  3rd June 2015 at 7:40 pm
  
  It looks so good perhaps I will give it another try!!!! I put an oven thermometer in last time to make sure the oven was correct & it was – the mixture is quite loose when I put it in the load tin – the edges are quite delicious – tried leaving it longer in the oven last time put the edges burned & the middle was soggy & heavy – perhaps it doesn’t work in Canada lol!!! Joking aside I will give it another go!!!!!
  
  Reply
  - lovefoodies
    
    3rd June 2015 at 10:53 pm
    
    I think you could perhaps try halving the milk quantity if you say the oven thermometer is correct, and see if that solves the problem Beryl? On another note, with the edges getting too brown, I always line my loaf pan to help protect the bake, I don’t know if you tried that also?
    But anyway, please do let me know if you do get a chance to try again! and thank you for your perseverance!!
    
    Reply
    - Beryl
      
      4th June 2015 at 1:56 am
      
      I did, in fact, line my tin & it was only the top edges – anyway I will certainly try your suggestion & thank you so much for following up for me – you know the old saying “if at first you don’t succeed try, try, try again” !!!!!! I will certainly let you know how I fair.
      
      Reply
    - Beryl
      
      5th June 2015 at 4:25 am
      
      Eureka!!!!!!! Just used yoghurt instead of milk & upped the oven temperature to 325 F perfect!!!! The family said best lemon cake ever!!!!!! Thank you for the recipe & the advice – it’s a keeper
      
      Reply
      - lovefoodies
        
        5th June 2015 at 9:33 am
        
        Wooooohoooo! Oh Beryl! That is fantastic news to hear! I am so glad you were able to try the recipe again. The changes you made seemed to do the trick. I am still scratching my head as to why the original recipe wasn’t coming out right for you, but the main thing is that you were able to fix it so it worked! I am so happy to read about your cake! How wonderful! Thanks so much for persevering and also letting me know!
Maria

16th May 2015 at 4:00 pm

Thx for the wonderful recipe
I made it the other day for my son classroom and everybody love it
And ask for the recepie
Thanx again

Reply
- lovefoodies
  
  16th May 2015 at 8:15 pm
  
  Hi Maria, I’m so happy they enjoyed the cake and wanted the recipe too!
  Thanks so much for letting me know, I appreciate you taking the time to give your feedback. Have a super weekend and happy baking!
  
  Reply
Ana Luisa Hering

5th April 2015 at 1:10 am

As I’ve tried the coconut pound cake AND the vanila with amazing results, i tried this one. DELICIOUS!!! I just did something a bit different from the recipe in that I tripled the amount of syrup, let it grow thicker in the heat and poured over the individual slices for extra moisture. Divine !!! Thank you again for a fantastic recipe !!!

Reply
- lovefoodies
  
  5th April 2015 at 1:14 am
  
  Hi Ana, oh my goodness, that syrup trick sounds like a cheeky little thing to do with pouring it over the slices. I bet that must have tasted so good too!!
  I’m glad you’re enjoying all the pound cake recipes. I am sure you will know there are lots of different ones I have made, There’s also a yummy lemon poppy seed one which you might like, but please do take a look here, I made a little gallery of all my pound cakes (and other cakes) so if you ever fancy trying some new ones, you are most welcome to try them all! https://lovefoodies.com/baked-cakes.html
  Have a wonderful weekend and thanks very much for your feedback!
  
  Reply
  - Ana Luisa Hering
    
    5th April 2015 at 2:26 pm
    
    Thank you for the link 🙂 Unfortunately, I won’t be able to make the lemon poppy seed cake. Poppy seeds are not sold in my country for they’re considered illegal (they see them as addictive as an opiate… ) I know, stupid, specially because the amount is so minute. Nevertheless, I will have a look at the link you suggested! Now that I know pound cakes do not have to be dry blocks of cement, I’m hooked 😉
    
    Reply
    - lovefoodies
      
      5th April 2015 at 2:30 pm
      
      Hi Ana, gosh, I was not aware that poppy seeds were illegal in some countries! (I say swap the seeds for some lovely sultanas!) There’s always an alternative 🙂
      
      Have a great day!
      
      Reply
Aukje

30th March 2015 at 5:34 pm

This was so delicious, my God. I’ve made it several times (without the syrup. I’ve made a little variation on it too, where I also added dried coconut ? Thanks for sharing this great recipe!

Reply
- lovefoodies
  
  30th March 2015 at 6:29 pm
  
  Hi Aukje, thanks for your feedback. The cake certainly doesn’t ‘need’ the syrup for moistness etc, as it is nice as it is, but some do like to add a drizzle!!
  If you like coconut, I also have another recipe similar to this one which I think you will find yummy, It is simply called Coconut Pound Cake, and for this one, I do recommend pouring the coconut milk at the end, it is so delicious, I hope you like it as much as I do! Here is the recipe if you’d like to take a look. https://lovefoodies.com/moist-coconut-pound–loaf-cake.html
  
  Reply
  - Aukje
    
    30th March 2015 at 6:38 pm
    
    I will definitely make that one too, soon. Maybe for easter. One lemon and one coconut. ?
    
    Reply
    - lovefoodies
      
      30th March 2015 at 6:58 pm
      
      oh gosh! I will come and visit if you are making both!!
      Have a lovely Easter 🙂
      
      Reply
Aukje

30th March 2015 at 5:25 pm

This was so delicious, my God. I’ve made it several times (without the syrup. I’ve made a little variation on it too, where I also added dried coconut ? Thanks for sharing this great recipe!

Reply
Laurie

20th November 2014 at 11:52 pm

Have you tried making this ahead of time and freezing it?

Reply
- lovefoodies
  
  21st November 2014 at 12:35 am
  
  Hi Laurie,
  yes Indeed! All of my loaf cakes are freezable. As there is just 2 of us at home, I make the cakes and cut them in half and freeze by wrapping in parchment and foil. When you want to use it, simply allow to defrost at room temperature (doesn’t take long at all!) and it will still be lovely and moist. I also keep a cake in the freezer for emergencies when we have unexpected visitors pop in for coffee!!
  
  Reply
Pamela Takeshige

17th November 2014 at 4:28 am

Can I ask, when you made this cake, did you use cups or grams to measure the ingredients? I only use grams. The cake looks very good. If you converted to grams, what conversation method did you use?

Reply
- lovefoodies
  
  17th November 2014 at 10:23 am
  
  Hi Pamela, I use grams when I make this cake because I am in Europe, however, I also added US cup measures in the recipe for our friends who prefer to use that measure. (many have made this using both measure units!)
  The conversion I use is here, and it is the most precise I can find, where it converts specific ingredients due to volume. http://www.onlineconversion.com/weight_volume_cooking.htm
  I hope this helps!
  
  Reply
  - Pamela Takeshige
    
    17th November 2014 at 10:36 am
    
    I’m an American living in Japan for almost 50 years. I LOVE gram recipes as they are so much more useful!! Thank you for your quick reply.
    I find American cups for flour impossible to do correctly.
    
    Your pound cake looks soooo good. I love lemon and orange in pound cakes. Yours does look so moist. I agree with you. I’m tired of dry pound cakes!
    
    Reply
    - lovefoodies
      
      17th November 2014 at 11:51 am
      
      Ahhh, that explains why you want to use grams! I am originally from Hong Kong and England, so I am used to using metric measures, but you need not worry, if you ever see any conversions on Lovefoodies, I try and be as accurate as I can be, as you mentioned, cup sizes are not always accurate enough when you are doing precise baking, I hope you will enjoy the pound cake, (please do take a look at all my other pound cakes when you have a moment, they have all had great feedback ! https://lovefoodies.com/baked-cakes.html ) Happy Baking in Japan Pamela!
      
      Reply

Moist Lemon or Orange Pound Loaf Cake