Lemon Pound Cake I Recipe - Allrecipes.com
Lemon Pound Cake I Recipe

Lemon Pound Cake I

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"Very light pound cake. Tastes just like Sara Lee's!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 5 inch loaf pan Change Servings


  1. Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
  2. Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2003

I had high hopes, based on previous comments, that this would taste like Sara Lee's. Although it's a decent pound cake, it's not like Sara Lee's. I baked it 40 minutes to slightly underbake it. Since pound cakes are usually better the next day, I hoped that it would somehow resemble Sara Lee's the next day.

Most Helpful Critical Review
May 21, 2003

Well, I had a bad experience with this recipe. The cake turned out quite oily - it left oil on your hands and there was residue in the pan. I only greased the pan quite lightly, I can't imagine it was that. Also, the cake rose wonderfully for 35 minutes or so and then began to sink. It was only just browned on top when I took it out after about 42 minutes, and while it was cooked through it tasted very granular/grainy and was oily. Some people thought it was "OK", some wouldn't eat it. I think you should look elsewhere. Any ideas on what the problem might be? (Perhaps "cake flour" has two meanings, or something.)


21 Ratings

Aug 26, 2003

De-lish! Definitely you don't want to overbake it – it will dry out. Top it with a delicious lemon icing: combine 1 tbsp of soft butter or margarine with 2 tbsp of lemon juice, and mix into 2/3 cup of icing sugar. Blend well and spread over the top of the cooled cake.

May 22, 2004

Very nice recipe and excellent with organic strawberries & whipped cream. Any graininess/oiliness as noted by other reviews is probably due to the butter being closer to melted than room temp, it will separate during mixing and cause problems. To fix, chill the lemon juice before adding to re-firm the butter. The recipe doesn't say when to add the baking powder (!) so I suggest sifting it into the flour before adding the flour. Hint: if you don't have unsalted butter handy, leave out the salt in the rest of the recipe.

Apr 10, 2007

This cake was PERFECT. I used it in a Lemon Berry Trifle and everyone just raved over it. The only thing, is that I used the juice of one lemon, not just half.

Mar 14, 2011

Tasty, but even after baking 60 minutes the center of this cake was almost too moist. It fell apart easily when cut, but tasted great with strawberries and whipped cream.

Mar 13, 2003

Very tasty! I doubled the recipe and left it in the oven for an extra 17 minutes. It turned out very good!!

Mar 15, 2010

This is absolutely perfect if cooked correctly. At 45 minutes it was still liquid in the center. Cooked another 15-20 minutes it is perfect. I have made this many times, we like it with a fresh blueberry sauce on top.


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 95 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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