3.96 stars: 80 ratings
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Photo of: One Egg Lemon Pound Cake

One Egg Lemon Pound Cake

Submitted by: Kimberley 
My Grandmother used to make this and it quickly became a household favorite. 
4.67 stars: 82 ratings
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Photo of: Glazed Lemon Supreme Pound Cake

Glazed Lemon Supreme Pound Cake

Submitted by: Pam Chamberlin 
Living In: Miami, Florida, USA
The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy. 
4.56 stars: 16 ratings
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Lemon Pecan Pound Cake

Submitted by: Carol 
This is a delicious cake. 
4.16 stars: 25 ratings
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Photo of: Lemon Pound Cake II

Lemon Pound Cake II

Submitted by: Roxanne 
A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation. 
4 stars: 14 ratings
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Lemon Pound Cake I

Submitted by: Suzanne Stull 
Very light pound cake. Tastes just like Sara Lee's! 
4.62 stars: 81 ratings
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Photo of: Lemon Lover's Pound Cake

Lemon Lover's Pound Cake

Submitted by: Annettia Mounger 
Annettia Mounger for Kansas City, Missouri sent the recipe for this lovely, lemony cake. She notes, 'Everyone raves over this pretty dessert - it sure doesn't last long.' 
4.6 stars: 5 ratings
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Photo of: Delicate Lemon Pound Cake

Delicate Lemon Pound Cake

Submitted by: Kelly Ward-Hartman 
My best friend shared the recipe for this delightful dessert. It goes great with a cup of tea, too. Notice that there is no leavening in the recipe--the carbonated soda does the job! --Kelly Ward Hartman, Cape Coral, Florida 

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Lemon Pound Cake

Submitted by: Flora Valdez 
From her Colton, California kitchen, Flora Valdez shares her recipe for the moist lemon Bundt cake. She dresses up a boxed mix with a package of cream cheese to give the cake added richness. 
3.74 stars: 23 ratings
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Photo of: Chocolate Pound Cake I

Chocolate Pound Cake I

Submitted by: Suzanne Stull 
This was my mother's recipe. You may eat it as is or put a fudge frosting on it. 
4.43 stars: 21 ratings
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Old Fashioned Pound Cake II

Submitted by: Sylvia Zumpano 
This is my Mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking. 
 
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