Lemon Pound Cake Loaf

Loaf Lemon Pound Cake


Did you know that pound cakes have been around a really long time?  They date back to the early 1700s in England.  They were traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar, no other ingredients were used.  This made it easy to remember back in the days when many people could not read.

Over the years pound cakes have changed quite a bit.  With the addition of liquids, changing the measurements of the original ingredients, and the invention or rising agents, pound cakes aren’t as heavy and they once were.  It’s hard to beat a really good pound cake, but don’t you agree…some pound cakes will just about choke you they are so dry!

This little pound cake has so much going for it.  First of all, it’s the perfect size!  Second, it’s tender and flavorful with lemon juice in the batter and a yummy lemon glaze over the cake.

I found these tips online for baking the perfect pound cake.

  • Prep before you start
  • Use name-brand ingredients
  • Be accurate
  • Have ingredients at room temperature
  • Be patient
  • Don’t overbeat
  • Prep your cake pan
  • Test for doneness

For more detailed information on these tips visit southern living.com.


Lemon Pound Cake Loaf
  • 1½ c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 c. butter, room temperature
  • 1 c. sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • zest of 1 lemon
  • ¼ c. lemon juice
  1. Preheat oven to 350° F for metal pans, 325° F for glass or stoneware.
  2. Butter a 6-cup loaf pan (8½ x 4½ x 2½) and line it with parchment or wax paper.
  3. In a medium bowl combine flour, baking powder, and salt.
  4. With an electric mixer, cream butter, sugar and lemon zest.
  5. Add eggs, one at a time; add vanilla extract.
  6. Add the dry ingredients alternately with the lemon juice, beginning and ending with the dry ingredients. Mix just until smooth.
  7. Pour into the prepared pan and bake 50 to 60 minutes or until a tester inserted in the center comes out clean.
  8. Cool on a baking rack for 15 minutes. Pour glaze evenly over cake a little at a time, pausing to let it soak in. Cool completely in pan. When cool remove from pan and remove paper.
  9. Store in an airtight container, in the refrigerator.



Lemon Glaze
  • ⅓ c. lemon juice
  • 1 c. powdered sugar
  • dash salt
  1. Combine lemon juice, powdered sugar, and salt. Whisk to combine until sugar is dissolved.

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