Homemade Lemon Loaf Pound Cake 

 Originally Written: May 11, 2009

By  Hanna Trafford

lemon-pound-cakeThe great thing about this Lemon Loaf Pound Cake is that it can be anything you want it to be: breakfast bite, packed snack or after dinner treat.

Easy to prepare – it takes about 15 minutes to put it together, bakes for about 55 minutes and it will make you 14-16 slices.

Homemade Lemon Loaf Pound Cake:

1-1/4 cups of flour

1 teaspoon of baking powder

1/2 teaspoon of salt

1 large lemon

1/2 cup of unsalted butter, at room temperature

1-1/4 cups of sugar

2 eggs

1 tsp. vanilla

2/3 cups of milk

In a bowl, combine flour with baking powder and salt. Stir in grated peel of half lemon. In another bowl, beat butter with electric mixer. Gradually add 1 cup of sugar and beat for about 2 minutes. Then beat in eggs, vanilla and milk. Using wooden spoon, stir in flour mixture, until batter is moist. Don’t overmix this!

Pour batter into 9×5 inch greased loaf pan and bake at 350F until golden. Check after about 55 minutes by inserting a skewer into the centre of the loaf. If it comes out clean, your loaf is done. Don’t worry if the top cracks.

When your loaf is baked, remove pan onto a rack. Immediately use a skewer to poke a few holes into the hot loaf. Drizzle or brush half of your glaze over the top of the loaf. Cool loaf for about 10 minutes, then run a knife around the edges of baking pan. Turn out the loaf, then turn right side up and drizzle with remaining glaze.


Lemon Nut Loaf Pound Cake: Stir 1 cup of chopped shelled pistachios, almonds or pecans into prepared batter

Ginger Lemon Loaf Pound Cake: Finely grate 1 tablespoon of fresh ginger abnd stir into dry ingredients along with lemon peel

Cranberry Lemon Loaf Pound Cake: Sit in 1/2 cup of dried cranberries into the dry ingredients before adding to batter

This Lemon Loaf Pound Cake will keep well wrapped in plastic at room temperature for 2-3 days and if you are freezing it, wrap well and keep in a freezer for 2-3 months.


Squeeze 3 tablespoons of lemon juice into a small bowl. Stir 3/4 cups of icing sugar in and don’t worry if the sugar doesn’t dissolve completely.

Hope you enjoyed this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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  • This loaf tasted good, however, there was some vital information missing in the recipe and directions. Icing sugar mixed with the lemon juice would have made a better galze, than regular sugar. I found the batter too runny and this made the loaf flimsy and it stuck to the pan regardless of cooking spray or greasing.

    • Thanks you for your comments Laura – I took another look at the recipe and decided that the best way for me to test it again is to actually make the pound cake. I will do that and add another comment here in the next couple of days. As far as the glaze goes – you were absolutely correct – that should have read “icing sugar” – sometimes I do this so automatically I didn’t notice the word “icing” was missing. My apologies to all who didn’t have success making glaze with regular sugar!

  • tried the recipe and it is delicious! however i used a glaze with more lemon juice, about 1 part fresh lemon juice to 1 part sugar (1/4 cup each for one lemon loaf). to each their own!

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