by Diana Rattray
Lemon zest, orange juice, and a fabulous lemon glaze flavor this citrus-forward pound cake. It’s an excellent cake for any occasion, and you won’t need frosting. Bake the cake in a Bundt cake pan or tube pan.
PrintLemon Pound Cake
This lemon pound cake is a rich, citrus cake with a combination of lemon juice and orange juice. A tart-sweet lemon glaze is the perfect finish!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
- Category: Cakes
- Method: Bake
Ingredients
Scale
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- 2 1/2 cups all-purpose flour, about 11 1/2 ounces
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup orange juice
- 3/4 cup Canola oil
- 2 teaspoons lemon extract
- zest of 2 lemons
- 4 large eggs
Glaze
- 1 1/2 cups powdered sugar
- 1/2 cup lemon juice
Instructions
- Preheat the oven to 325 F. Grease and flour a 12-cup Bundt cake pan.
- 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.
- Bake for 45 to 50 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Meanwhile, combine the powdered sugar and lemon juice and beat until smooth.
- 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.
