April 01, 2024 2 min read

Lemon pound cake, our take on a classic. A zesty, melt in your mouth pound cake using our organic Red Fife 00 flour that can easily become dessert or served alongside a balanced breakfast. 

Download a printable version of the recipe here.

Lemon Pound Cake 

Yield: 20 servings

Makes two 1lb loaves or one large Bundt

Ingredients: (very important that all ingredients are room temp!)

360g BSM Red Fife 00 flour

10g baking powder

3g fine sea salt

225g unsalted butter (softened/room temp)

400g sugar

4 large eggs (room temp)

50g grape seed oil

240g full fat buttermilk (room temp)

zest of two large lemons



115g lemon juice

350g confectioner’s sugar

Pinch of fine sea salt



*Note: This recipe uses what is known as the reverse creaming method. This calls for adding the flour to the butter mixture first before the liquid, which allows the fat molecules to coat the flour particles, resulting in a more tender crumb.

 Combine the sugar and lemon zest together. Massage between your hands to release the oils from the lemon zest. In a separate mixing bowl combine all the dry ingredients.

 In a stand-up mixer, combine the lemon sugar, softened butter, and oil. Mix on medium speed using the paddle attachment until light and fluffy. Add the dry ingredients to the butter mixture and mix on low-medium speed until it becomes crumbly. Add the eggs one at a time and continue to beat on low-medium speed (speed 4) until all the eggs are incorporated. Scrape the sides of the bowl to ensure all of the ingredients are combined. While the mixer is running on low-medium speed (speed 4), drizzle in the room temp buttermilk. Allow to mix for 30 sec, then continue to hand fold until the batter is fully emulsified. Do not over mix or it will result in a tough crumb!

Pour into a well-sprayed and parchment-lined Bundt pan or loaf pan. (Bundt pan does not require parchment)

Bake at 350°F for 40-45min or until a toothpick or cake tester pulls out clean. Allow to completely cool before glazing. 


Whisk all of the glaze ingredients together until smooth. Drizzle or spread across the cake until fully coated to the desired look. Allow the glaze to set on the cake before serving and covering. Store in an airtight container or cake dome at room temp for up to 4-5 days. If it lasts that long! This cake can be tightly wrapped in plastic and frozen before icing for up to one month.