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Homemade Lemon Pound Cake Recipe

Homemade Lemon Pound Cake Recipe photo by Taste of Home

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I take this cake when asked to bring dessert for potluck lunches. The ladies sometimes come to blows to see who gets to take home the leftovers! —Corkey Addcox, Mt. Shasta, California

This recipe is:

Diabetic Friendly

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Homemade Lemon Pound Cake Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 6 Servings

20 30 50

Ingredients

1/3 cup sugar
1 egg
3 tablespoons canola oil
3 tablespoons orange juice
1/2 teaspoon lemon extract
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon poppy seeds, optional
1/3 cup confectioners' sugar
2 tablespoons lemon juice

Directions

In a small bowl, combine the sugar, egg, oil, orange juice and extract. Combine the flour, baking powder and salt; add to egg mixture and mix well. Stir in poppy seeds if desired.
Pour into a greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, whisk confectioners' sugar and lemon juice until smooth; drizzle over cake. Yield: 1 mini loaf (6 slices).

Nutritional Facts 1 slice equals 200 calories, 8 g fat (1 g saturated fat), 35 mg cholesterol, 111 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Lemon Pound Cake in Reminisce April/May 2009, p 50

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Homemade Lemon Pound Cake

Homemade Lemon Pound Cake

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Reviewed on Apr. 06, 2012 by Lorlu

This was good, but I wanted more lemon flavor so I substituted lemon juice for the orange juice and add lemon zest instead of lemon extract. This for a small mini loaf. You will need to double or triple the recipes. The recipe does double easily.

Reviewed on Mar. 08, 2011 by royalviking

This is very soft, tasty, with a nice crust!

I would note to people that the recipe is for a MINI loaf and I think most people would rather have a regular-sized loaf. I just doubled everything and it turned out great. Also, I would personally like a bit more lemon taste just to the plain loaf itself, if going without a glaze.

This is a wonderful recipe that I will surely make many times and recommend to others. Thank-you.