Glazed Lemon Pound Cake Recipe

Glazed Lemon Pound Cake

This glazed pound cake is flavored with fresh lemon.

15 min.prep time 2:40total time
16 servings
18 Ratings

Ingredients

Cake

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

Glaze

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

Directions

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'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!!!
gooooood
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!

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