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Lemon Pound Cake I

Lemon Pound Cake I

Suzanne Stull

Suzanne Stull

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KIMAR
18

KIMAR

7/2/2003

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.

alarose
12

alarose

5/21/2003

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.)

cookie monster
11

cookie monster

8/26/2003

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.

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