Lemon Glazed Pound Cake

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!

Ingredients Nutrition


  1. Heat oven to 350 degrees. Grease and flour a large bundt pan.
  2. In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
  3. Add the eggs one at a time.
  4. Stir in the lemon zest.
  5. Sift the flour, baking powder, baking soda and salt in a small bowl.
  6. In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
  7. Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
  8. Pour batter into prepared bundt pan.
  9. Bake for 50 minutes or until cake tests done with a toothpick.
  10. Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
  11. When cake is done, let cool for 10 minutes and remove from the pan.
  12. Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
  13. For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.
Most Helpful

I didn't make the cake but the Glaze was fabulous!! I just added a little condensed milk for sweetness/texture and a little evaporate milk for consistency to the powdered sugar mixture only, otherwise followed recipe exactly!

edexter December 09, 2013

Cake & glaze were both wonderful! Took the author's advice and let it sit wrapped overnight. Poured a powdered sugar & limoncello icing over top the next day...yummy!

D. M. May 03, 2015