I am in love with Chocolate, Salted Caramel, and Lemon. Sometimes, like this week lemon moved to first for a while. With this Glazed Lemon Pound Cake how could it not? It can be made in a big Bundt or tube pan and glazed or frosted, but my favorite is to bake it in two loaf pans. One for now and one for later, or in this week’s case one for us and one for a neighbor recovering from surgery.
This glaze bursts with pure lemon flavor. Other lemon pound cakes use a combination of powdered sugar, milk, and a little lemon juice. This one enhances the Glazed Lemon Pound Cake with just a combination of lemon and sugar. Drizzling the still warm glaze over the top of the warm cake allows it to soak in and Ohhh! It is so good!
Glazed Lemon Pound Cake
Pound Cake Ingredients:
- 1/3 – 1/2 cup lemon juice
- 1/2 cup granulated sugar
Garnish optional: Sprinkle with crushed freeze dried raspberries.
Heat oven to 325°F. Grease and flour 2 – 9×5 loaf pans, a 12-cup Bundt pan or 10-inch tube pan; set aside.
Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
Combine dry ingredients. Beat at low speed, gradually adding dry ingredients alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
Spoon batter into prepared pan. Bake loaf pans 50 – 60 minutes, other pans 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
While cake cools add lemon juice and sugar to sauce pan and heat over medium-low heat until the sugar has dissolved, do not bring to a boil. Using a toothpick, poke holes all over the surface of the cake and drizzle warm glaze over still warm cakes. Enjoy!
– May freeze up to 1 month.