Golden Lemon Pound Cake

READY IN: 1hr 10mins
Recipe by Dine & Dish

This recipe is from a Land O' Lakes advertisement in the April 2007 issue of Gourmet magazine. It makes a beautiful, great tasting cake... perfect for dessert or brunch!

Top Review by Chef Dudo

Have made this twice. First time just as stated and the second time I experimented a little. Used 3 tablespoons lemon juice and subbed half of the butter for applesauce. Both times the cake was moist, dense and tasty. Did not use the glaze, am not too fond of glazes or frostings, besides, the cake did not need anything "extra". Thanks for posting.

Ingredients Nutrition

Directions

  1. Heat oven to 325 degrees F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice.
  2. Spread batter into greased and floured 12-cup Bundt pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
  3. Glaze:.
  4. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

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