Name: Moist & Zesty Classic Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 8
Cuisine: US
Ingredients: 1 cup Becel® Salted Plant-Based Bricks, softened; 1 cup granulated sugar; 4 large eggs, at room temperature; 1 tablespoon lemon zest, finely grated; 0.5 teaspoon sea salt; 2 cups all-purpose flour, plus more for dusting

Desserts

Becel® Lemon Pound Cake

Jul 31, 2025
by Abigail Marquardt
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

15 mins
COOK TIME

1 hrs 5 mins
TOTAL TIME

1 hrs 35 mins
SERVING

8 People
VIEWS

0

Brighten your day with this classic Lemon Pound Cake, a delightful balance of tangy citrus and buttery richness, perfect for afternoon tea or a simple dessert.

Ingridients

Adjust Servings

1 cup Becel® Salted Plant-Based Bricks, softened

1 cup granulated sugar

4 large eggs, at room temperature

1 tablespoon lemon zest, finely grated

0.5 teaspoon sea salt

2 cups all-purpose flour, plus more for dusting

Nutrition

Carbohydrate

49 g
Cholesterol

93 mg
Fiber

1 g
Protein

6 g
Saturated Fat

1 g
Sodium

181 mg
Sugar

25 g
Fat

3 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. (5 minutes)

02

Step

In a large bowl, cream together the softened Becel® Salted Plant-Based Bricks and sugar using an electric mixer on high speed until light and fluffy. (2-3 minutes)

03

Step

Add the eggs one at a time, beating well after each addition, ensuring each egg is fully incorporated. (2 minutes)

04

Step

Stir in the lemon zest and salt until evenly distributed. (1 minute)

05

Step

Gradually add the flour, mixing on low speed until just combined. Be careful not to overmix. (2 minutes)

06

Step

Spoon the batter evenly into the prepared loaf pan. (1 minute)

07

Step

Bake for 1 hour. Then, cover loosely with aluminum foil and bake for an additional 5 minutes, or until a toothpick inserted into the center comes out clean. (65 minutes)

08

Step

Cool the cake in the pan on a wire rack for 15 minutes before removing it from the pan to cool completely. (15 minutes)

For an extra burst of flavor, consider adding a lemon glaze after the cake has cooled completely. Simply whisk together powdered sugar with lemon juice until you reach your desired consistency, and drizzle over the cake.
Ensure all ingredients, especially eggs and plant-based bricks, are at room temperature for optimal mixing and a smoother batter.
To prevent the cake from sticking, grease the pan thoroughly and dust with flour, tapping out any excess.
If the cake starts to brown too quickly, tent it with aluminum foil during the last 20 minutes of baking.

You need to login to claim your token

🔐 Login to get token

Abigail Marquardt

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.