REC - Glazed Lemon Pound Cake

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Master Chef
Sep 2, 2004
Sierra Valley, Northern California, USA
I made this cake today. This is one of my favorite recipes.


Glazed Lemon Pound Cake


1 cup butter, softened
2 cups sugar
4 eggs
1 Tablespoon grated lemon peel
3 cups all purpose or unbleached flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk


1/3 cup sugar
1/4 cup lemon juice
2 tablespoons butter

Heat oven to 350º. Generously spray 12-cup bundt pan with Pam. In large bowl, combine 1 cup butter and 2 cups sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in lemon peel. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt, baking soda and milk; beat low speed until smooth. Spoon batter into sprayed pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Invert cake onto serving plate.

Meanwhile, in small non-aluminum saucepan, combine 1/3 cup sugar, lemon juice and 2 tablespoons butter. Heat over medium heat until butter melts, stirring occasionally. With long-tined fork or skewer, liberally prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool 1½ hours or until completely cooled. 16 servings


Increase flour to 3½ cups. Bake as directed above.

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