Glazed Lemon Pound Cake

Glazed Lemon Pound Cake Recipe
224
22 Reviews
This glazed pound cake is flavored with fresh lemon.
15 min
Prep Time
2:40
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 teaspoons
lemon juice
1 to 2 tablespoons
milk
 
*Substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup. Let stand 5 minutes.

Directions

  1. Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan; set aside.
  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. 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. 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. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Recipe Tips

- 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
Cholesterol
80mg
Carbohydrates
55g
Protein
4g
Fat
13g
Sodium
250mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

For those who say this recipe is not lemony enough, why not add some lemon extract? That's what I do, and it adds a little pizazz because I like a more lemony flavor also. Just a thought....

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i did this wonderful my teacher and friends loved it thanks.????????

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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.

Rating

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

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I've made this cake numerous times and the only issue is that it needs more lemon flavor

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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.

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Perfect cake to share at a gourmet potluck! Many of my followers requested the recipe when I posted my baking activity on the blog beckyredbarn.com. 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!!!

Rating

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.

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Delicious! love the glaze.

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I added a box of instant lemon pudding plus an extra tbls of lemon juice...still didn't taste lemon in the cake.

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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. -

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Delicious! One of my favorite pound cake recipes!

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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!

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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.

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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!

Rating

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.

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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!!!

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gooooood

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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

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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.

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