• 3 medium sized eggs
  • 2,5 dl caster sugar
  • 1 teaspoon vanilla sugar
  • 50 gram butter
  • 1 dl milk
  • 3,5 dl wheat flour
  • 2 teaspoons baking powder
  • Salt
  • Zest from 1/2 cleaned lemon
  • Butter and breadcrumbs for the cake tin


  1. Heat up the oven to 175C.
  2. Grease and add breadcrumbs to a cake tin.
  3. Whisk together egg and caster sugar.
  4. Heat up the butter, remove and add the milk. Then add to the egg mix. Whisk.
  5. Add baking powder, vanilla sugar, lemon zest and flour. Stir together until smooth.
  6. Bake for about 25-30 minutes.
  7. Leave to cool for about 10 minutes before eating it.
  8. Garnish if you want with frosting and berries.
  9. Enjoy!

©Malin Nordblom

Instagram @fabfoodieswede

Mail fabfoodieswede@hotmail.com

I prefer to bake my Pound cake in my Lodge Cast Iron Flute Pan, because I just love the crisp crumb! Thanks for introducing it to me Anna!
But any pan works, it’s totally up to you!


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