Tested till perfect Lemon Pound Cake

Lemon Pound Cake

This pound cake recipe is designed to be the base of our April Fool's Day recipe, Grilled Pound Cake Sandwiches, where you'll find a lemon cream cheese icing for the centre. 

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16


  • 1 cup 1cupunsalted butter, softened
  • 1-1/2 cups 1-1/2cupsgranulated sugar
  • 5 5eggeggs
  • 2 tbsp 2tbspmilk
  • 1 tbsp 1tbsplemon juice
  • 1/2 tsp 1/2tspsalt
  • 2 cups 2cupssifted cake-and-pastry flour
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In large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at a time and beating each for 1 minute.

Beat in milk, lemon juice and salt. Stir in flour until no longer streaky. Scrape into parchment paper–lined 9- x 5-inch (2 L) loaf pan, smoothing top.

Bake in centre of 325°F (160°C) oven for about 1-1/4 hours or until cake tester inserted in centre comes out clean.

Let cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Additional information : For a more traditional lemon pound cake, try our Glazed Lemon Pound Cake recipe. 

Nutritional Information Per serving: about

cal 247 pro 3g total fat 13g sat. fat 8g
carb 30g fibre 0 chol 89mg sodium 93mg

% RDI:

calcium 1 iron 9 vit A 10 folate 10
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