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Lemon Pound Cake

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