Glazed Lemon Pound Cake Recipe

Glazed Lemon Pound Cake

This glazed pound cake is flavored with fresh lemon.

15 min. prep time
16 servings
21521 Ratings



2 cups sugar
1 cup Land O Lakes® Butter, softened
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk*
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice


1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk


Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan; set aside.

Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.

Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.

Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.   Invert onto serving plate; cool completely.

Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

*Substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup. Let stand 5 minutes.

Recipe Tip

- Glazed Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9x5-inch loaf pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

- May freeze up to 1 month. Thaw and glaze before serving.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 350

Fat: 13g

Cholesterol: 80mg

Sodium: 250mg

Carbohydrates: 55g

Dietary Fiber: 0g

Protein: 4g

Recipe #11539©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

i did this wonderful my teacher and friends loved it thanks.????????
This cake was wonderful & got rave reviews from my family. I used 2% milk but only because I didn't have buttermilk on hand (or vinegar). Also added a little more lemon juice because we like things very lemony. The texture was perfect, light & fluffy.

When making pound cake (or really baking almost anything) there are certain rules I follow and generally have success. First, eggs should be room temperature. I don't know why it works better but it does. Second, I always sift my flour even if it's pre-sifted which most are. I use a sieve instead of a traditional sifter. Measure first then dump into the sieve, add any baking powder, salt, etc. Then stir around with a big spoon til its all in the bowl. I've tried both ways and my cakes are much lighter when I re-sift. Third, I always use tube pans for pound cakes. Just seems to make them less dense.
if u add a packet of lemon cool aid to the dry sugar for the cake mix it will be lemony. Or lemonade mix, which ever
I've made this cake numerous times and the only issue is that it needs more lemon flavor
Although this cake is moist and pretty delicious, it is not lemony enough. More lemon zest would probably make it better, but you can honestly barely taste the lemon.
Perfect cake to share at a gourmet potluck! Many of my followers requested the recipe when I posted my baking activity on the blog I'll post your site and send them straight here for recipe number #543. Every bit as good as the cruise lines pound cake served by the pool:) Happy Spring!!!
I've been making this recipe with the Duncan Hines Lemon Cake mix for years...the recipe for the pound cake is on the side of the box. However, lately it's just been listing their canned icing (heated and drizzled) on top! I don't like that...I use this glaze, which used to be printed on the box.
Delicious! love the glaze.
I added a box of instant lemon pudding plus an extra tbls of lemon juice...still didn't taste lemon in the cake.
This cakie is entirely too dry for a pound cake. Baked 55 minutes and followed recipe exactly. Was looking for a more traditional Pound Cake - lb. butter, etc. -
Delicious! One of my favorite pound cake recipes!
Very tender cake!! I highly recommend it... For the buttermilk substitution I used lemon juice instead of vinegar in the milk to bring out more lemon flavor.... Next time I may use more lemon zest, to bring out even more lemon pop. I baked for 53 minutes and it was perfect, so do use the minimal time then check. This will be a definite keeper and repeat!
I have been baking this cake for several years now. It is my go to cake recipe for just about every occasion. Everyone loves it, I don't change a thing. It is my 4 year old nephew's favorite, he has requested it for his last two birthdays.
The first time I made this pound cake was for Easter last year and everyone loved it!! So now I'm asked to make it for every family event! It's delicious, light with the great taste of lemon. The buttermilk makes it very moist! There is never a piece left on the plate!
This is a lovely moist lemon cake.I follow the recipe and use the buttermilk.I first thought the buttermilk in a cake was strange. It is soft, light and lemony.
I separate my eggs, whip my egg white until they peak,
then fold everything else in - liquids first. My co-worker
folds the egg whites in last
Also, since I always have some on hand, I use plain non
fat yogurt instead of buttermilk.
This cake is absolutely outstanding!!! I have numerous
requests for it!!!
I am making it my signature cake!!!
I have made this cake several times for the holidays and sometimes just to have a homeade cake. I use cake flour instead of all purpose flour and it makes the cake light and melt in your mouth
I must of done something wrong. It did not taste like a lemon pound cake at all and by using the butter milk it put me in mind of corn bread. I know I did something wrong, because reading other reviews I must try it again. Maybe it will come out better.
It was very moist and delicious. My husband has requested one for his birthday in November. Plan to bake one to take to my workplace within the next two weeks.
Excellent flavor and texture. I have made this several times with consistent results.
I received this recipe in one of my Land O' Lakes newsletters and decided to try it one weekend (I bake something new every weekend). Me and my family absolutely LOVE this cake! It's easy to make, moist and so delicious, I've baked one every weekend for the passed month. Thanks :-)
This cake was easy to make and baked beautifully to perfection. The cake was moist and simply delicious. I made the icing as directed and I believe that it added an extra kick to the cake. I did alter the recipe and used Aunt Jemima flour - it consists of baking powder and baking soda so I didn't need to follow the instructions as directed, but I've gotten rave reviews! My 13 year old son doesn't want a store bought cake for his birthday, he requested this one! Great recipe!
I made this cake today,i just made a few changes since we wanted a swirl pound cake.I added 3 tbs Nutella in 1 cup of batter.
I also ommited the lemon and used vanilla instead and 1 cup of milk instead of 3/4 cup buttermilk.It came out an amazing swirl pound cake.
I've shared this recipe with family and they all loved it. I will keep this in my recipe box forever. Yum!

Comment On This Recipe

Please correct the item(s) in red below:
4 Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.
Thank you, your comment has been submitted for approval


Your friend thought you might be interested in Glazed Lemon Pound Cake

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.


YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.



    Starting February 15th, you will not be able to access your Simple Rewards account due to routine site maintenance. Accounts will return to normal functionality on February 29th.

    Thank you for visiting

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.

    Please correct the item(s) in red below

    *These fields are required


    Your question has been submitted.

    Close Window