Super moist buttermilk lemon pound cake with glaze

Tiffany Cole

By
@IMbornlucky

I've tried so many other Buttermilk lemon pound cake recipes they all turn out dry as a bone so I made quite a few modifications about 10 years ago and now this recipe has been used in my family, and its highly requested by friends, and co-wokers..

Real butter, pudding and egg white are crucial to the moisture, do not substitute..

Rating:
★★★★★ 1 vote
Comments:
Serves:
16 more or less
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

3 c
all purpose flour
2 1/2 c
sugar
3
lemons (zest & juice
3
eggs
1
egg white
1/2 tsp
salt
1 tsp
baking soda
1 box
instant lemon pudding mix (prepared
1 c
buttermilk
1 1/2 stick
butter

LEMON GLAZE

2
lemons (zest & juice
2 c
confectioners' sugar
1/4 stick
butter

Step-By-Step

1Preheat oven to 350 degrees F (175 degrees C). Use Pam baking spray a fluted tube pan (such as Bundt(R)
2Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg & egg white into the butter mixture before adding the next.
3Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice, pudding & zest into batter. Pour batter into prepared tube pan.
4Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
5GLAZE' Beat confectioner's sugar, lemon juice, butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American