Lemon Glazed Pound Cake

Recipe by Hazeleyes
READY IN: 1hr 10mins




  • Heat oven to 350 degrees. Grease and flour a large bundt pan.
  • In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
  • Add the eggs one at a time.
  • Stir in the lemon zest.
  • Sift the flour, baking powder, baking soda and salt in a small bowl.
  • In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
  • Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
  • Pour batter into prepared bundt pan.
  • Bake for 50 minutes or until cake tests done with a toothpick.
  • 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.
  • When cake is done, let cool for 10 minutes and remove from the pan.
  • Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
  • 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.