Lemon Pound Cake

Edible flowers -- such as violets, pansies, and Johnny-jump-ups -- are a lovely way to decorate this Lemon Pound Cake. Make sure to use only blooms that are marked as edible and preferably "organic" in produce departments or farmers' markets. Don't eat or decorate with flowers from florists or the wild; there's a change that they may have been treated with pesticides.

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Makes: 12  servings Prep 25 mins  plus standing Bake 325°F 45 mins


  • 2 1/2 cups  all-purpose flour
  • 1 3/4 cups  granulated sugar
  • 2 1/2 teaspoons  baking powder
  • 1/2 teaspoon  salt
  • 3/4 cup  milk
  • 3/4 cup  unsalted butter, melted
  • 2 teaspoons  lemon extract
  • 4 large eggs
  • 2 1/2 cups  confectioners' sugar
  • 1/3 cup  fresh lemon juice


Make cake::

1. Heat oven to 325 degree F. Grease and lightly flour a 12-cup bundt pan. With an electric mixer at low speed, blend all cake ingredients in a large bowl until just combined, then continue beating on medium speed 3 minutes more. Pour into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 40 to 50 minutes. Transfer to a wire rack.

Make glaze::

2. Whisk 2 cups sugar with lemon juice until smooth. Set aside 1/4 cup of this glaze. With cake still in pan, poke holes in top with a skewer, about one every inch. Pour half of the glaze over hot cake. Let stand 15 minutes. Invert cake onto a serving plate and brush the top and sides with remaining glaze. Let cool.

3. Blend remaining confectioners' sugar with the 1/4 cup reserved glaze until smooth and pourable (add a few drops of water if necessary). Drizzle over cake.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)460,
  • Fat, total(g)15,
  • chol.(mg)104,
  • sat. fat(g)8,
  • carb.(g)76,
  • fiber(g)1,
  • pro.(g)6,
  • sodium(mg)229,
  • Percent Daily Values are based on a 2,000 calorie diet
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