Small Lemon Pound Cake

Elaine Bovender


I originally got this recipe back in the late 1970's or early 80's in an old cookbook. It makes a delicious and moist pound cake. The first time that I made this recipe in my oven, it burned so I've adjusted the temperature and baking time accordingly. If your oven is on the cooler side, you could follow the original baking instructions of 350 degrees for 55 minutes. It's definitely worth a try, enjoy!


★★★★★ 1 vote

Makes one 9" loaf
15 Min
1 Hr 20 Min


  • 1 c
    butter, softened
  • 1 2/3 c
  • 1/2 tsp
  • 5 large
    eggs at room temperature
  • 2 c
    sifted all-purpose flour
  • ·
    the juice and zest from one lemon (or you can use 3 to 4 tablespoons reconstituted lemon juice from the bottle)

How to Make Small Lemon Pound Cake


  1. Preheat oven to 325 degrees. Place a piece of parchment paper in the bottom of a 9" loaf pan, then grease and flour the pan & paper. Set aside.
  2. Beat butter, sugar and salt until well mixed. Add eggs one at a time, beating well after each addition. Cream together until light and fluffy.
  3. Add flour a little at a time and mix by hand after each addition. Do not use a mixer at this point. Stir in lemon juice/zest just until combined. You may use a mixer for no more than 10 seconds at this point, just to make sure you have it mixed thoroughly.
  4. Bake at 325 for 1 hour and 20 minutes or until toothpick inserted in the center comes out clean.
    Special note: The original recipe stated to bake at 350 for 55 minutes, but in my oven it burned, so the above temperature and time is adjusted to my oven. Oven temps vary, so use your own judgement.

Printable Recipe Card

About Small Lemon Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy Heirloom

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