Lemon Pound Cake

by , Updated April 6, 2017
lemon pound cake recipe
Diana Rattray

A full-flavor lemon juice glaze makes this pound cake moist and delicious. Make this fabulous lemon cake for any occasion. Bake the cake in a Bundt cake pan or tube pan.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes



  1. Preheat the oven to 325 F. Grease and flour a 12-cup Bundt cake pan.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, salt, orange juice, oil, extract, zest, and eggs. Beat on medium-high speed for 3 minutes. Pour the batter into the prepared Bundt cake pan.
  3. Bake for 45 to 50 minutes, until a cake tester or toothpick inserted in the center comes out clean.
  4. Meanwhile, combine the powdered sugar and lemon juice and beat until smooth.
  5. Remove the cake from the oven. With a skewer or large carving fork, prick the cake all over. Spoon about half of the glaze over the hot cake and let stand for 10 minutes. Carefully invert onto a cake plate and spoon the remaining glaze over the cake.

Serves 16

Calories per serving: 305
Fat per serving: 11.7


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