Lemon Glazed Pound Cake

"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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photo by Natalie F. photo by Natalie F.
photo by Natalie F.
photo by Hazeleyes photo by Hazeleyes
photo by Hazeleyes photo by Hazeleyes
Ready In:
1hr 10mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • 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.

Questions & Replies

  1. In the process of making this cake for the 1st time. Wondering if I can also use almond extract?
     
  2. I'm wondering what the consistency of the batter should be. Mine definitely didn't POUR into the pan. More like I had to guide it in with a spatula.
     
  3. Can you substitute orange for lemon?
     
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Reviews

  1. 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!
     
  2. I use this recipe again and again, the only substitution I have made is 1. using lime peel and juice 2. using a lemon-lime combo peel and juice or 3. using orange peel and juice. This is the closest recipe I have found to the one my mother used to make except she always made pound cake in a loaf tin. A tube tin makes it far better.
     
  3. 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!
     
  4. I made this pound cake today! It was heavy, putting it into the bunt pan, but beautiful when I plated it! I made a lemon glaze, which my son loved. I did. not take a pic, but will the next time. I liked reading tweaks that others made, and will try the lemon, orange idea for a glaze or the limoncello addition. Very great recipe!! ????????
     
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Tweaks

  1. juices and peel ONLY.
     

RECIPE SUBMITTED BY

<p>Hi! I'm very fortunate to be married to my best friend! My husband and I own our own business, and I work there 3-4 days a week. We have 4 children, a girl and three boys...all out of the nest. Our daughter is Nolan'sMom here at Zaar. We are so blessed to have two little grandsons; Nolan and Blake, and two little grandaughters; Evangeline and Willow. Our daughter-in-law is run for your life here at zaar. Us girls all enjoy trying out recipes and sharing the results when we're all together! Some of my hobbies are jogging, biking, areobics, reading, and of course trying out new recipes on Zaar. My DH and I love to go out on dates to our favorite resturant, or just go out for coffee. I just recently got a new digital camera, and am trying to figure out how to take good pictures of the food I make. It's more complicated that I thought it would be!</p>
 
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