Let's bake for Grandma!

My mother is visiting us from France. Our boys were just so ecstatic to see her again that she will have to stay longer next time.

 I am so happy she is staying with us that I decided to surprise my beautiful mother and bake for her.

As my boys are no longer asking ( begging/screaming) from chocolate and vanilla pound cake ( the famous " quatre-quarts vanille-chocolat"), I bought a 3-pound bag of lemons and last week-end the boys and I baked a fantastic Lemon Pound Cake for my mother, M. She was so thrilled and surprised: my mother loves pound cakes. 

Please try it and let me know what you think. It is just delicious and the lil's ones love helping squeezing the lemon juice or zesting or measuring all the dry ingredients. Delicious as a dessert, or for teatime. 

Enjoy baking it and eating it!

Quick information about this recipe: 

  • Easy recipe 
  • Preparation: 10 mn
  • Cooking time: 45 mms ( depending of your oven)
  • Oven temperature: 350 F
  • the recipe is for 4 persons 



  • 1 cup of self-raising flour (or 120 g)
  • 1/2 cup of unsalted butter (or 120 g)
  • 2/3 of cup of sugar (100 g)
  • 2 large free-range eggs 
  • 2 1/2 tsp of  vanilla sugar 
  • 2 1/2 tsp of baking powder ( one of those little sachet )
  • 3 Tsp of lemon juice ( I would recommend buying 4-5 lemons to be on the safe side)
  • 1 zest of one whole lemon



  • Silicon spatula 
  • baking pan (the one above is my new favorite one, we bought it at William Sonoma)
  • Electric mixer
  • 3 mixing bowls ( 2 for the eggs and I for the lemon glaze) 
  • lemon zester
  • lemon juicer 
  • toothpick 

    Glazing ( optional )

    • 1 cup of powder sugar
    • 1 cup of lemon juice. 


    Before baking:

    a) Preheat oven to 350 degrees F, with rack in the middle position. Butter and flour your chosen pan.

    b) Measure all your ingredients before-hand so everything is nice and ready for you to prepare you cake without any (?!) interruption

    c) Take the butter out of the fridge 30 mms before so it is nice and soft.

    d) Prepare the baking pan: butter and then lightly flour it. 


    Making the cake:

    1) In a double-boiler, soften the butter. Watch it closely so it is just runny and not burnt.

    2) Separate the 2 eggs whites and the yolks in two different bowls. 

    3) Combine the yolks, the sugar and the vanilla sugar either with a whip or in an electric mixer. Mix it well, so the mixture became light yellow.

    4) Whisk the egg whites to s strong and hard texture ( TIP: add a little pinch of salt)

    5) With a silicon spatula , add 1/3 flour mixture ( flour and baking powder) and then  fold a 1/3 of beaten egg whites. Repeat twice. Add the lemon zest and the lemon juice slowly at the end of  the process 

    6) Pour the mixture into your chosen baling pan  and bake for 40-45 minutes at 350F.

    7) Bake until a toothpick inserted in centers comes out clean, 40-45 mms


    -----------Cool 15 minutes in pan.--------------

    -----------Turn out cakes onto a rack ---------

    -----------Cool completely before glazing-----



    1) Place confectioners' sugar in a medium bowl 

    2) Stir in lemon juice (glaze should be thick, yet pourable)

    3) Add more sugar or lemon juice, as necessary, to achieve desired consistency

    4) Pour glaze over your beautiful cake, letting it run down the sides

    5) Let dry, for about 30 minutes.


      VOILA ...




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