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Lemon Pound Cake

  • Cooking time1 hr 10 min
  • Prep time15 min
  • ServingsPortions 8
recipe image Lemon Pound Cake


  • 1 cup (250 mL) Becel® Salted Plant-Based Bricks
  • 1 cup (250 mL) sugar
  • 4 eggs
  • 1 Tbsp. (15 mL) grated lemon peel
  • 1/2 tsp. (2 mL) salt
  • 2 cups (500 mL) all-purpose flour
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 350°F (190°C). Grease and flour 9 x 5-in. (23 x 13 cm) loaf pan; set aside.
  2. Beat Becel Salted Plant-Based Bricks with sugar in large bowl with electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
  3. Bake 1 hour. Cover loosely with aluminum foil and bake an additional 5 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely. Drizzle, if desired, with lemon glaze*.
*Lemon Glaze: Combine 2/3 cup (150 mL) icing sugar with 2 tsp. (10 mL) lemon juice until smooth. Add more lemon juice, if necessary, to get desired consistency. Also works terrific with replacing 1 cup (250 mL) white flour with 1 cup (250 mL) wheat flour. See nutrition information for calorie, saturated fat, sugar and sodium content.