- Calories 532
- Fat 21g
- Sat fat 12g
- Cholesterol 151mg
- Sodium 279mg
- Protein 7g
- Carbohydrate 82g
- Sugar 61g
- Fiber 1g
- Iron 2mg
- Calcium 45mg
Glazed Lemon Pound Cake
José Picayo
How to Make It
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
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.
YvonneF
2015-04-04T12:57:06-04:00
When pouring the batter into the pan, be sure to stop when the batter has come to 3/4 the depth of the pan. You will never have a problem with overflow. Also, mix each egg for at least 2 minutes. That makes the texture you want from a pound cake!
ShaunaC23
2015-02-20T16:38:58-05:00
I made this cake for my family and they loved it! The little old lady i take care of said it reminded her of her mother, too bad I'm allergic to citrus otherwise Id have some for myself!
Marceline27
2014-03-06T00:27:19-05:00
This is the first time, after having read all the reviews I really wanted to try out this cake. Must I say, it was awesome. My family and friends loved it. Except in place of the lemon zest I used orange rind. The cake turned out absolutely tasty. The texture was perfect, and smooth. The lemon glaze gives a correct amount of pop in the mouth when you eat a slice of the cake. A must try cake for all occasion.
jarizz
2013-11-11T08:05:33-05:00
Yes with a different glaze.
CindyWl
2013-10-13T11:42:59-04:00
I made a half-recipe, and wound up with 8 regular-sized muffin-cakes.
I thought the texture was a little rough, but attributed that to my using white-whole-wheat flour.
For the glaze, I used half lemon juice and half milk, to avoid a too-intense pop of lemon.
A nice dessert for our meal, and we have a couple left for breakfast, too.
Leslie1965
2013-04-28T05:02:29-04:00
I made a HUGE mistake! Did not have a12 cup bunt pan. Big mess! And I bought the best ingredients possible. ) : that will teach me!
granny167
2013-03-29T18:52:57-04:00
OK ladies, I am a very experienced baker and just completed this pound cake. I must admit that I was expecting a little bit more from all the reviews. The cake is tasty but the texture is very coarse. Yes it browns fast but a little alum. foil on top takes care of that. I did not want lemon so I used 1 Tbs vanilla instead and added 3 Tbs water to complete the correct amount of liquid content. It is moist but when sliced does not present a pretty slice to be placed on a plate because of the texture. I have other recipes that taste better and are prettier. For me, not a keeper.
emeliaallen
2013-03-25T18:13:57-04:00
This recipe is amazing. It's dense and perfectly lemony. I would recommend not leaving it in the full time, mine got a little too done on top.
foodies4
2012-08-17T05:42:43-04:00
This is a wonderful cake. I have always used full fat sour cream as I have not been able to find any full fat Greek Yogurt at any market. Does anyone know who makes a full fat Greek Yogurt? Was shocked when I checked out the nutritional value for this very fattening dessert. 500 plus calories per serving ( don't tell your guest this information
MeyerLemonFan
2012-06-06T19:28:44-04:00
I loved this cake!! It is rich and moist, and has a wonderful lemon flavor. The first time I tried it, my glaze was transparent like another reviewer's. The second time, I let the cake cool for 6 hours and then used cold lemon juice (vs. room temperature freshly squeezed) for the glaze, and the glaze came out opaque white like the picture.
