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!
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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
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.
Heat oven to 325°F. Grease and flour 10 - 12-cup Bundt® 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, lemon zest and enough lemon juice for desired glazing consistency in small bowl. Drizzle over cooled cake.
- 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.
Explore reviews fromour online community
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....
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
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