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Recipes
Shellfish-Free
Lemon Pound Cake with Lemon Glaze
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Recipe

11 INGREDIENTS • 5 STEPS • 1HR 30MINS

Lemon Pound Cake with Lemon Glaze

5
1 rating
A sweet and moist lemon cake with a tangy lemon glaze on top, just in time for summer.
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Lemon Pound Cake with Lemon Glaze
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
A sweet and moist lemon cake with a tangy lemon glaze on top, just in time for summer.
1HR 30MINS
Total Time
$1.66
Cost Per Serving
Ingredients
Servings
10
US / Metric
Butter
3 sticks
Butter, softened
Caster Sugar
5 cups
Caster Sugar
Egg
5
Eggs, room temperature
Sour Cream
1 cup
Sour Cream
Pure Lemon Extract
1 Tbsp
Pure Lemon Extract
Vanilla Extract
1 tsp
Vanilla Extract
Lemon
1
Lemon, zested, juiced
2 Tbsp zest plus 2 Tbsp juice per 10 servings
All-Purpose Flour
3 cups
All-Purpose Flour
Baking Powder
1/2 Tbsp
Baking Powder
Salt
1/2 tsp
Salt
Powdered Confectioners Sugar
1 cup
Powdered Confectioners Sugar
Nutrition Per Serving
VIEW ALL
Calories
578
Fat
4.4 g
Protein
4.7 g
Carbs
131.3 g
Add to plan
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Lemon Pound Cake with Lemon Glaze
Save
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Butter and flour a 10-cup capacity bundt pan, and set aside.
step 2
In the bowl of a stand mixer fitted with paddle attachment over medium high speed, cream together Butter (3 sticks) and Caster Sugar (5 cups) for 4-6 minutes. It should be fluffy and creamy. Add the Eggs (5) one at a time, mixing well after each addition, make sure to scrape the bottom and sides of the bowl.
step 2 In the bowl of a stand mixer fitted with paddle attachment over medium high speed, cream together Butter (3 sticks) and Caster Sugar (5 cups) for 4-6 minutes. It should be fluffy and creamy. Add the Eggs (5) one at a time, mixing well after each addition, make sure to scrape the bottom and sides of the bowl.
step 3
Add Sour Cream (1 cup), zest from Lemon (1), Vanilla Extract (1 tsp), and Pure Lemon Extract (1 Tbsp). Mix until well combined. Add All-Purpose Flour (3 cups), Baking Powder (1/2 Tbsp), and Salt (1/2 tsp) and mix on low speed until flour is incorporated.
step 3 Add Sour Cream (1 cup), zest from Lemon (1), Vanilla Extract (1 tsp), and Pure Lemon Extract (1 Tbsp). Mix until well combined. Add All-Purpose Flour (3 cups), Baking Powder (1/2 Tbsp), and Salt (1/2 tsp) and mix on low speed until flour is incorporated.
step 4
Pour batter in prepared bunt pan, spread the batter batter evenly. Bake for 1 hour and 10 minutes or until a toothpick inserted comes out clean.
step 4 Pour batter in prepared bunt pan, spread the batter batter evenly. Bake for 1 hour and 10 minutes or until a toothpick inserted comes out clean.
step 5
Make glaze by mixing Powdered Confectioners Sugar (1 cup) and Lemon Juice. Allow pound cake to cool completely. Once the pound cake is cooled, drizzle over the lemon glaze.
step 5 Make glaze by mixing Powdered Confectioners Sugar (1 cup) and Lemon Juice. Allow pound cake to cool completely. Once the pound cake is cooled, drizzle over the lemon glaze.
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Tags
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Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Memorial Day
Mother's Day
Summer
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