Lemon Pound Cake I

Lemon Pound Cake I


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


servings 256 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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  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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  1. 21 Ratings


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....

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 imagin...

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 ...

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, i...

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.

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.

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

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 ...

i left out the mace as i don't have any on hand and it still tastes delicious but my family prefer it warm.