Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Glazed Lemon Buttermilk Pound Cake Recipe
    Lost? Site Map

    Glazed Lemon Buttermilk Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    20 mins

    1 hrs 25 mins

    YungB's Note:

    I got this one from a neighbor. Moist, tender and a flavorful poundcake. So good with ice cream. Please use real butter because it makes a great difference in the flavor.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    bundt pan

    Units: US | Metric

    CAKE

    GLAZE

    Directions:

    1. 1
      Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
    2. 2
      Sift the flour, baking powder, baking soda, and salt into a large bowl.
    3. 3
      Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
    4. 4
      Add the eggs, one at a time, until just blended after each addition.
    5. 5
      With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
    6. 6
      Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
    7. 7
      Run a knife around the edges of the pan to loosen the cake.
    8. 8
      Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
    9. 9
      GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
    10. 10
      Drizzle over the cake.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on April 29, 2009

      55

      I agree this is a really moist cake but it is also the recipe I use for lemon bread. Highly recommended and indeed only use butter.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Glazed Lemon Buttermilk Pound Cake

    Serving Size: 1 (203 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 703.8
     
    Calories from Fat 236
    33%
    Total Fat 26.2 g
    40%
    Saturated Fat 15.6 g
    78%
    Cholesterol 167.9 mg
    55%
    Sodium 471.4 mg
    19%
    Total Carbohydrate 110.1 g
    36%
    Dietary Fiber 1.4 g
    5%
    Sugars 73.5 g
    294%
    Protein 9.0 g
    18%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites