When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Lemon Loaf Pound Cake Recipe

Lemon Loaf Pound Cake Recipe

(recipe by )

This next cake recipe was given to me by a very dear friend who has since passed away. She always made Lemon Pound cake and gave it to people for special occasions. When she told me she was moving into a retirement center, after her husband died, I asked her if she would share her Lemon Loaf Pound Cake recipe with me. She gladly did and gave me a bit of the cake's history along with very specific directions on making this cake. She said this had been in her family for ages and the only change that had been made to the recipe over the years was the use of Crisco shortening in place of lard. She called it her Lemon Loaf Cake, although it is a Pound Cake. She was almost 90 years old when she gave me this recipe and that was almost 20 years ago. This recipe is very precious to me and I think of my friend (Claudine Bratcher) each time I make it.

3 cups Sugar
1 cup Crisco
6 Jumbo Eggs, separated
3 cups Flour all-purpose, sifted
1 tsp Baking powder
1/4 tsp Salt
1 cup Milk
2 tsp Lemon extract
2 tsp Butter flavoring
3 tsp Vanilla


1 cup Powdered sugar, sifted
2 Tablespoon Milk
1/2 cup Pecans, chopped

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ Bundt cake pan
Preheat oven, grease and flour your pan.

Have all ingredients at room temperature.
Separate the eggs and beat egg whites until stiff, but not dry, set aside.
In a large mixer bowl, cream the Crisco, add sugar gradually while beating until the mixture is light and fluffy.
Add egg yolks one at a time, beating well after each addition. Mix the flavorings and vanilla with the milk.
Sift together the flour, salt and baking powder; add to creamed mixture alternately with milk mixture, beginning and ending with the flour mixture (mix until just blended after each addition).


Fold in beaten egg whites thoroughly by hand. (Lemon Loaf Cake batter will be thick.)
Pour pound cake batter into prepared Bundt pan.
Bake Lemon Loaf Pound Cake until a cake tester inserted comes out clean.
Cool cake in the pan for 15 minutes and then remove to serving plate. Cool completely before glazing with optional glaze.
Keep in a covered container.

For Optional Glaze:

Blend powdered sugar and milk together until glaze is pouring consistency.
Drizzle over cooled cake.
Sprinkle pecans over glaze.


(My friend Barbara was very specific with these instructions.)
It's very important that you gradually add the sugar to the Crisco and beat it until it is light and fluffy or else the sugar will not be properly incorporated into the batter, and the cake will be tough. The flour also needs to be sifted and then measured or the cake will be too heavy. You want a dense, but light and velvety texture and not a heavy texture. This is the hallmark of a true pound cake.
You really don't need to glaze Lemon Loaf cake; Lemon cake is delicious just plain.
16 Servings
Nutrition facts:
Serving Size 121 g
Calories 435
Calories from Fat 157
Total Fat 17.4g 27%
Saturated Fat 6.1g 31%
Cholesterol 70mg 23%
Sodium 74mg 3%
Total Carbohydrates 63.5g 21%
Dietary Fiber 1.2g 5%
Sugars 46.9g
Protein 6.0g
Vitamin A 2% • Vitamin C 0% • Calcium 3% • Iron 10%

E-mail This Lemon Loaf Pound Cake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!