Glazed Lemon Pound Cake

I was in the mood for baking today and thought I’d try Glazed Lemon Pound Cake for the first time.  My taste-tester said it’s good!




1 cup butter (2 sticks), softened
2 cups sugar
4 eggs
1 tablespoon finely grated lemon zest
3 cups all-purpose 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  (I used 1/3 cup)
2 tablespoons butter


  1. Heat oven to 350° F.  Generously grease 12-cup fluted tube cake pan with shortening.
  2. In a large bowl, beat 1 cup butter and 2 cups sugar with electric mixer on medium speed until light and fluffy. Add eggs one at a time, beating well. Beat in lemon peel. On low speed, beat in flour, baking powder, salt, baking soda, and milk until smooth.  Pour batter evenly into pan.
  3. Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool the cake in the pan for 15 minutes.
  4. Meanwhile, in 1-quart aluminum sauce pan, mix glaze ingredients. Heat over medium heat, stirring occasionally, until butter melts.
  5. Place serving plate upside down over pan; turn plate and pan over. Remove pan. With long-tined fork or skewer, prick top and side of the cake. Brush warm glaze over the cake generously. Cool completely.


“Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!” ~ James Beard

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