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Lemon Pound Cake

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


  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup sugar
  • 4 eggs
  • 1 Tbsp. grated lemon peel
  • 1/2 tsp. salt
  • 2 cups all-purpose flour
Total Fat25.00 g
Saturated Fat7.000 g
Trans Fat0.000 g
Polyunsaturated Fat5.000 g
Monounsaturated Fat12.000 g
Cholesterol95 mg
Sodium390 mg
Total Carbs48.00 g
Dietary Fiber1.0 g
Sugars25.00 g
Protein7.00 g
Vitamin D1.000 mcg
Calcium22 mg
Iron2.00 mg
Potassium81.000 mg
Omega-31.50 g
Omega-64.00 g


  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 margarine sticks 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*.