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!
Story Behind the Recipe
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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.
Read the Story Behind the Recipe
- 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.
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