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Glazed Lemon Pound Cake

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Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

  • Prep:
  • Total Time:
  • Yield: Makes 2 loaves

Source: Everyday Food, May 2005

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 3/4 cup low-fat buttermilk
  • Zest of 2 lemons, finely grated
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups sugar
  • 5 large eggs
  • Lemon Glaze for Glazed Lemon Pound Cake

Directions

  1. Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.

  2. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

  3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

  4. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).

  5. Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.

  6. Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Cook's Notes

The batter can also be baked in a 12-cup buttered and floured nonstick Bundt pan; the cooking and cooling times are the same.

Reviews Add a comment

  • hafsa.mohsin65
    12 FEB, 2017
    This cake is so delicious, moist with lots of lemon flavour- especially with the glaze! My sister and I make it pretty often. Make sure to store it in an airtight container as it can dry out otherwise; I store it room temperature. We usually halve the recipe since one loaf is plenty!
    Reply
  • cabadaashleyy
    29 JUL, 2016
    does anyone know how to store this cake? does it need to be refrigerated?
    Reply
  • sclewis7
    24 JAN, 2016
    Seriously turned out so much better than I could have imagined. One item I did alter was instead of grated zest, I used a peeler and then hand minced the lemon. The cake was moist, full of flavor, and a million times better than Starbucks' lemon pound! I will definitely use this recipe again. One of the best desserts I have ever baked. Yum!
    Reply
  • sward0628
    24 MAR, 2015
    I've made this cake several times now and it has always come out perfectly- not too sweet just creamy lemon deliciousness. I actually crave this one and I'm not usually a cake lover. Even my husband likes it because it's not over the top sweet.
    Reply
  • sward0628
    24 MAR, 2015
    I've made this cake several times now and it has always come out perfectly- not too sweet just creamy lemon deliciousness. I actually crave this one and I'm not usually a cake lover. Even my husband likes it because it's not over the top sweet.
    Reply
  • Richard C
    4 AUG, 2014
    I baked this recipe today. It was creamy and delicious. I will add a little lemon extract next time to boost the flavor even more. The glaze was excellent.
    Reply
  • Shelley H
    24 JUL, 2014
    I followed the directions carefully. It was dry and the lemon taste was almost non-existent. I will try different recipes next time.
    Reply
  • white_oak
    30 JUN, 2014
    Moist and delicious... definitely a keeper! I baked them in 4 mini loaf pans for about 40-45 minutes.
    Reply
  • Linda4
    20 JUN, 2014
    Excellent. Very moist, plenty of lemon flavor.
    Reply
  • hakuzushi
    17 JAN, 2014
    Just made this cake yesterday and it was delicious. It was light and fluffy with a very nice texture, with the perfect amount of lemon flavor for me. Also it was a huge hit with my mom who is the best baker I know, will definitely make this again.
    Reply