Skip Navigation
Search recipes, ingredients, articles, products...
Glazed Lemon Pound Cake
Get started!



2 cups granulated 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

1 teaspoon freshly grated lemon zest

2-3 tablespoons lemon juice

 *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- to 12-cup Bundt® pan; set aside.

  2. STEP 2

    Combine granulated sugar and butter in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs, 1 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.

Tip #1

Glazed Lemon Pound Cake can be baked in loaves. Divide batter between two 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.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.