This recipe for lemon and sugar pound cake creates a soft and sweet cake with a burst of citrus flavor


Baked long and slow, this cake is fall proof and easy to make. It stores well and is the perfect cake for taking with you to a picnic.

Serve on its own or with a berry compote and whipped cream.

Continue reading for money saving ideas, cake baking tips and gluten and dairy free options. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.

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Lemon and Sugar Pound Cake

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Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour, 20 minutes

Southern United States

Author: Caron

8 Servings


1 Cup Sugar

½ Cup Melted Butter or Margarine

2 Eggs

2 Tbsp. Lemon Juice

Finely Grated Rind of 2 Lemons

1 ½ Cups Flour

¼ Tsp. Salt

1 Tsp. Baking Powder

½ Cup Milk


⅓ Cup Lemon Juice

¼ Cup Sugar


First beat the sugar and melted butter together in a large bowl until well combined.

Add the eggs one at a time beating in well after each addition.

Beat in the lemon juice and rind.

Add the flour, salt and baking powder then beat until just combined. Mix in the milk.

Pour into a greased and lined 9 x 5 inch (23cm x 12.5cm) loaf tin then bake in a preheated oven 325ºF (160ºC) for 1 hour or until a skewer inserted into the middle comes out clean.

Let rest in the tin for 5 minutes then turn out onto a wire rack.

To make the glaze stir together the lemon juice and sugar. The sugar will not completely dissolve.

Poke holes all over the top of the cake with the skewer then spoon the glaze over the cake while it is still warm so it will soak up the liquid.

The glaze will run onto the counter so it is best to do this either over a piece of paper which can be discarded or over the sink drainer to make clean up easier.


It is best to see if the cake is done before the hour is up as some ovens are hotter than others.

I used 3 large lemons in total for this recipe. If your lemons are smaller you may need 4 to 5.

A smaller loaf tin can be used.

Nutrition Facts

Lemon and Sugar Pound Cake

Serves: 8 Servings

Amount Per Serving
1 Slice


334 kcal

% Daily Value*

Total Fat
12.91 g


Saturated Fat
4.345 g


Trans Fat
0.017 g

54 mg


101 mg


Total Carbohydrate
51.35 g


Dietary Fiber
0.7 g


32.43 g

4.49 g

Vitamin A
590 IU

Vitamin C
6.1 mg

61 mg

1.38 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.

Are you looking for more cake recipes? Try these recipes for Sticky Date Pudding with Caramel Sauce, Flourless Orange and Almond Cake or Apple Walnut Coffee Cake.

Don’t have a loaf tin? This top rated set of 2 Non-stick Loaf Tins from Faberware are great value on Amazon. (Paid link)

Lemon and Sugar Pound Cake Q & A

Can I reduce the sugar in pound cakes?
The sugar in the pound cake can be reduced by half to 1/2 a cup however it won’t be as sweet.

How do I know if my pound cake is done?
Ten minutes before the end of the cooking time insert a skewer into the middle of the cake. If it comes out clean with no batter on the skewer then the cake is done. Otherwise check again in another 5 to 10 minutes.

Can you eat this cake without the glaze?
This cake can be eaten without any glaze or icing. Add more lemon rind to the cake batter to increase the lemon flavor.

How do you store pound cake?
Either store your pound cake in an airtight container or place on a plate then cover with plastic wrap making sure no air can get underneath. Pound cake will keep for 3 to 5 days when stored in a cool place away from direct sunlight. In warm climates store the cake in the fridge.

Gluten and Dairy Free Options

To make this lemon and sugar pound cake gluten free; use a gluten free baking powder and replace the flour with measure for measure gluten free flour blend. There is no point in making your own blend when these products are just as cost effective.

This 3 pound pack of measure for measure Gluten Free Flour for baking from King Arthur is great value and highly rated. (Paid link)

To make this recipe dairy free; replace the butter with a dairy free margarine and replace the milk with either lactose free milk, almond or cashew milk.

Cake Baking Tips

Always make sure you have the correct size and shape of tin needed for the recipe as it can affect the cooking time and texture of the cake.
Prepare the tin first and ensure it is lined to the recipe directions.
Take eggs out 30 minutes ahead of time to let them get to room temperature before baking.
Check you have all the ingredients listed in the recipe.
Make sure your oven has risen to temperature before baking. It may be helpful to test your oven’s temperature with an oven thermometer as some ovens are hotter than others.
Measure all ingredients accurately.
Be careful not to over process batter in a food processor or over beat.
Sifting the dry ingredients will help to aerate the flour and remove lumps.
Make sure the batter is level in the baking tin prior to baking so your cake will rise evenly.
Bake in the centre of the oven.
Always test the cake before the stated cooking time elapses while it is still in the oven by inserting a skewer into the middle. If it comes out clean then the cake is ready to take out otherwise leave in the oven a few more minutes.

Do you need a new cooling rack? This set of 2 Cooling Racks from Checkered Chef can be used for both cooling and baking as they are made from quality stainless steel. They are highly rated on Amazon. (Paid link)

Saving Money


Lemons can be expensive to buy however you can save money by growing your own lemon tree. Dwarf lemon trees grow well in pots with some varieties such as Lots of Lemons producing several crops a year.

This is a great option if you don’t have much space or live in a dry area or experience cold winters as pots can be brought inside. See this guide to Growing Lemons in Pots for more information.

Pantry Basics

Pantry basics such as flour and sugar are always cheaper when purchased in bulk packs. Try your local flour mill for specials on better quality flour or look for wholesalers who sell direct to the public. Flour and sugar keep best when stored in airtight containers in a cool dry place away from direct sunlight.

This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.

Are you a homebody? This guide to Homesteading covers everything from growing your own food to craft ideas for the home.

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