Triple Lemon Pound Cake with Creamy Glaze
This lemon pound cake is bursting with tangy citrus flavor from lemon zest, extract, and juice, finished with a creamy lemon glaze.
- Prep15 min
- Cook1h 10m
- Total1h 25m
- DifficultyMedium
- Servings16
This classic pound cake gets a bright, sunny makeover with three layers of lemon flavor. The combination of butter and shortening gives it a tender, moist crumb that stays fresh for days.
The simple lemon glaze adds the perfect finishing touch, creating a beautiful sheen and an extra pop of citrus. It's the ideal dessert for spring gatherings, brunches, or anytime you crave a slice of sunshine.
Ingredients
Servings
FROSTING:
Converted amounts are rounded.
Method
- In a large bowl, beat the softened butter, shortening, and sugar with an electric mixer until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition until the mixture is smooth. Stir in the lemon zest and lemon extract.
- Preheat the oven to 350°F. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix on low speed until just combined. Do not overmix.
- Pour the batter into a well-greased 10-inch fluted tube pan (Bundt pan). Bake for 70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- For the frosting: In a small bowl, beat the softened butter, confectioners' sugar, lemon juice, and lemon zest until smooth. Spread the frosting over the top of the cooled cake.
💡 Tips
- For extra nonstick insurance, grease the pan with shortening, then give it a quick spritz of cooking spray.
- A flexible plastic knife works wonders to remove a cake from a fluted tube pan without damage. Slide the knife along the sides and center of the pan to loosen the cake before inverting it.
- Let the cake cool completely before adding the glaze so it sets properly.
Inspired by a recipe from Taste of Home