Glazed Lemon Pound Cake

A delicious pound cake glazed with lemon – a yummy dessert treat!

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  • prep time 25 min
  • total time 2 hr 55 min
  • ingredients 12
  • servings 16
 

Ingredients

Cake

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

Glaze

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Stir in lemon peel.
  • 2 On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter into pan.
  • 3 Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.
  • 4 Meanwhile, in 1-quart nonaluminum saucepan, heat glaze ingredients over medium heat, stirring occasionally, until butter is melted.
  • 5 With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes, before serving. Garnish with powdered sugar and edible flowers, if desired.
  • 1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Stir in lemon peel.
  • 2 On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter into pan.
  • 3 Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.
  • 4 Meanwhile, in 1-quart nonaluminum saucepan, heat glaze ingredients over medium heat, stirring occasionally, until butter is melted.
  • 5 With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes, before serving. Garnish with powdered sugar and edible flowers, if desired.

EXPERT TIPS

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Expert Tips

Room temperature lemons will yield more juice than ones that are cold. Roll the lemon on the counter before cutting and squeezing it for even better "juicing" results.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
90mg
90%;
Sodium
330mg
330%;
Total Carbohydrate
48g
48%
(Dietary Fiber
0g
0%
  Sugars
30g
30%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.