Lemon Cream Pound Cake

TAYLOR Lemon Pound Cake
25 mins
50 - 60 mins


  • 3 cups sugar
  • 1 cup butter
  • 7 eggs
  • 3 cups plain flour
  • 1 cup cream
  • 1 teaspoon Taylor & Colledge Vanilla Bean Extract
  • 1/2 teaspoon Taylor & Colledge Lemon Extract Paste


Step 1
Grease an 8 inch tube pan with baking spray.
Step 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Step 3
Add the eggs, one at a time, beating well after each addition. Stir through the vanilla bean extract and lemon extract paste.
Step 4
Mixing on a low speed, stir through half the flour, then add cream and mix well. Finally, add the remaining flour and mix until thoroughly combined.
Step 5
Pour the batter into the prepared pan and place in a cold oven. Set the oven temperature to 175C and bake for 50-60 minutes. Cake is done when a skewer inserted into middle of cake comes out clean.
Step 6
Remove from oven and cool in pan 5 minutes, then transfer to a wire rack to cool completely.