Golden Lemon Pound Cake

Cooking Recipes Catalogue
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This lemon flavored twist on the classic pound cake is drizzled with a lemon glaze.

INGREDIENTS (for 1 servings):

PREPARATION:

  • Heat oven to 325 degrees F. Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.
  • Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed.
  • Spread batter into greased and floured 12-cup Bundt ® pan or 10-inch angelfood cake (tube) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
  • Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.


  • * Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

    ** Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 10 minutes.

    Tip:

    Golden Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured (9x5-inch) loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.