Lemon Pound Cake

  • Cooking time70 min
  • Prep time15 min
  • Servings8
recipe image Lemon Pound Cake


  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup sugar
  • 4 eggs
  • 1 Tbsp. grated lemon peel
  • 0.5 tsp. salt
  • 2 cups all-purpose flour

  • Calories450
  • Total Fat25 g
  • Saturated Fat7 g
  • Trans Fat0 g
  • Polyunsaturated Fat5 g
  • Monounsaturated Fat12 g
  • Cholesterol95 mg
  • Sodium390 mg
  • Total Carbs48 g
  • Dietary Fiber1 g
  • Sugars25 g
  • Protein7 g
  • Vitamin D1 mcg
  • Calcium22 mg
  • Iron2 mg
  • Potassium81 mg
  • Omega-31.5 g
  • Omega-64 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*.