Lemon Glazed Pound Cake

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What You Need

For the pound cake:

  • 1/2 cup butter, softened
  • 1 and a 1/3 cup granulated sugar
  • 3 large eggs
  • 1 and a 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup sour cream
  • 2 teaspoon Dandy® Lemon zest

For the lemon glaze:

  • 1 box 10x sugar
  • Approximately 1/3 cup Crisco
  • 1/3 cup fresh-squeezed Dandy® lemon juice
  • Approximately 4 teaspoons of lemon zest

Make It

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Beat butter at medium speed with a heavy-duty electric stand mixer, until creamy.
  3. Gradually add sugar, beating until light and fluffy.
  4. Add eggs, one at a time, beating until just blended after each addition.
  5. Stir together flour, salt, and baking soda.  Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.
  6. Stir in lemon zest.
  7. Pour batter into a greased and floured 9×5 inch loaf pan. Bake at 325 degrees Fahrenheit for 65 to 70 minutes, or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack and cool completely (about 1 hour).
  8. Spoon Lemon Glaze over cake and enjoy!

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