1/2 Photos of Lemon Glazed Pound Cake
1 hr 10 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!
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Units: US | Metric
- 236.59 ml butter, softened
- 591.47 ml sugar (divided)
- 4 large eggs, room temperature
- 78.07 ml grated lemon zest
- 709.77 ml flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 4.92 ml salt
- 177.44 ml plus 3 1/2 tablespoons fresh lemon juice (divided)
- 177.44 ml buttermilk
- 4.92 ml vanilla
- 473.18 ml powdered sugar
- 1Heat oven to 350 degrees. Grease and flour a large bundt pan.
- 2In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
- 3Add the eggs one at a time.
- 4Stir in the lemon zest.
- 5Sift the flour, baking powder, baking soda and salt in a small bowl.
- 6In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
- 7Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
- 8Pour batter into prepared bundt pan.
- 9Bake for 50 minutes or until cake tests done with a toothpick.
- 10Combine 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.
- 11When cake is done, let cool for 10 minutes and remove from the pan.
- 12Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
- 13For 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.
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Nutritional Facts for Lemon Glazed Pound Cake
Serving Size: 1 (162 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 524.1
- Calories from Fat 156
- Total Fat 17.4 g
- Saturated Fat 10.3 g
- Cholesterol 103.2 mg
- Sodium 437.9 mg
- Total Carbohydrate 87.8 g
- Dietary Fiber 1.1 g
- Sugars 62.5 g
- Protein 6.0 g