Skip Navigation
Close
Search recipes, ingredients, articles, products...
Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

This lemon pound cake with a lemon glaze is filled with fresh lemon flavor. Bake as a bundt or loaf—and freeze up to one month!

Read the Story Behind the Recipe


What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

15 min
Prep Time
02 hrs 40 min
Total Time
16
servings

Ingredients

Cake

2 cups sugar

1 cup Land O Lakes® Butter, softened

4 large Land O Lakes® Eggs

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

2-3 tablespoons lemon juice

1 teaspoon freshly grated lemon zest

 

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

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

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

Read the Story Behind the Recipe

Tip #1

- 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.

Tip #2

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

Nutrition (1 serving)

350 Calories
13 Fat (g)
80 Cholesterol (mg)
250 Sodium (mg)
55 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

Featured In

Recipe Image  

COLLECTION

Bake Sale Specials

These easy bake sale recipes are sure to be a hit. From muffins and caramel corn to cookies and quick bread, your dish may be the first to go!

See Recipes
Loading...