Food Recipes Glazed Lemon Pound Cake 3.7 (733) 16 Reviews By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on April 6, 2017 Print Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 3 hrs Yield: 12 serves Jump to Nutrition Facts Ingredients 1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan 2 ½ cups all-purpose flour, spooned and leveled, plus more for the pan 1 teaspoon kosher salt ½ teaspoon baking soda ½ teaspoon baking powder 3 cups granulated sugar 2 tablespoons finely grated lemon zest, plus 6 lemon juice 6 large eggs, at room temperature 1 cup plain full-fat Greek yogurt 1 cup confectioners’ sugar Directions Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix). Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely. In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze. A drizzle of lemon-infused glaze gives this buttery citrus cake a sweet finish. Get the recipe. José Picayo Print Nutrition Facts (per serving) 532 Calories 21g Fat 82g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 532 % Daily Value * Total Fat 21g 27% Saturated Fat 12g 60% Cholesterol 151mg 50% Sodium 279mg 12% Total Carbohydrate 82g 30% Total Sugars 61g Protein 7g Calcium 45mg 3% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.