Pound cake recipes are easy to remember because you use a pound of each ingredient. However, it's quite a dense cake (no baking powder is added) and you can't keep it for long, so I have used half a pound of each ingredient to make mine. Keep the cake in an air-tight container for maximum 3 days.
225 g caster sugar
225 g flour
1 lemon zest (adjust)
Melted sweet/semi-sweet chocolate (optional)
Beat the butter and sugar until creamy and pale. Add one egg at a time and beat in between adding each egg. Sieve the flour into the batter and mix carefully with a spoon and lastly add the lemon zest and mix again. Brush a loaf tin with butter and add some breadcrumbs or add a greaseproof paper inside the loaf tin. Spoon in the mixture into the tin carefully. It has a tendency to rise in the middle, you can level it out at the sides and leave a small well, if desired. Bake the cake in the lower parts of a preheated oven at 175 C (350 F) for about 50 minutes. Insert a skewer to check if the cake is ready towards the end. The skewer should come out clean.
It smells heavenly (even without the addition of vanilla) and can be enjoyed as it is. I decided to let the cake cool for some time and then coat the cake with some chocolate that I melted over hot water bath, as I used to have a store-bought lemon cake with chocolate frosting as a child which I loved.