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Glazed Lemon Pound Cake

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Recipe photo courtesy of Lisa Cohen

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.

Source: Everyday Food, May 2005
Total Time Prep Yield

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
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  • 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

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