lemon glazed pound cake by lady rose

★★★☆☆ 4
a recipe by
Rose Mary Mogan
Sauk Village, IL

If you like lemon you are sure to love this Lemon Glazed Pound Cake, that can be made by using either cream cheese, or Sour Cream to keep it moist. The 3 boosts of flavor added by the lemon gelatin, lemon zest, and lemon extract, add a lot of depth & flavor to the taste. This is one of my favorite cakes. I am sure it will become yours too. I sometimes garnish the top with thin slices of lemon with an accent of mint leaves & a cherry half. I have also even crushed lemon head candy & added to the side or top of the cake. Use your imagination to come up with creative ways to present this cake.

★★★☆☆ 4
serves 12 -14 depending on appetites
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For lemon glazed pound cake by lady rose

  • 1 c
    sour cream or cream cheese (8 oz) room temperature
  • 6 lg
    eggs room temperature
  • 3 c
    all purpose flour
  • 3 c
  • 3 stick
    butter, room temperature
  • 1 box
    3 oz. lemon flavored gelatin
  • 1 Tbsp
    pure lemon extract
  • 1 Tbsp
    lemon zest
  • 4-6
    drops yellow food coloring (optional)
  • 1 1/2 c
    powdered sugar
  • 2 tsp
    lemon extract
  • 2 Tbsp
    evaporated milk (use more to make thinner)
  • 1/2 stick
  • 2-3
    drops yellow food color
  • zest of 1 lemon if desired

How To Make lemon glazed pound cake by lady rose

  • 1
    PREHEAT OVEN TO 325 DEGREES F. In a bowl cream together the softened butter with cream cheese OR sour cream which ever you prefer to use, until it is pale yellow, gradually add sugar a little at a time, and continue to beat until well blended and mixture is no longer grainey. About 6-7 minutes.
  • 2
    Then slowly add eggs, one at a time, beating well after each addition. Then add lemon extract, lemon zest, & yellow food color if using. Beat to mix well.
  • 3
    In a medium bowl add 3 cups of flour, lemon gelatin, & stir to mix. Then gradually add flour mixture to creamed mixture A LITTLE AT A TIME. Beating well after each addition for a total of about 10 minutes.
  • 4
    Spray bundt pan with Bakers Joy. Then pour cake batter into bundt pan. Smooth top of cake with spatula or back of spoon, and place in preheated 325 degree F oven, and bake for approximately 1 and a half hours, or until tooth pick comes out clean when inserted into center of cake.
  • 5
    TO MAKE THE GLAZE: Mix all ingredients together in a small microwaveable bowl, except lemon zest & food color, then microwave 1 minute till butter melts. Remove, add lemon zest& food color and stir till thourgly mixed. DRIZZLE glaze over cake, and along edge of cake and allow it to drizzle down the sides.Add additional milk if you want a thinner glaze. You can also use this glaze for cinnamon rolls or another cake, and for added crunch add chopped nuts on top.
  • 6
    ALTERNATE GLAZE: 1 cup sugar, 1/3 cup lemon juice, 1 stick butter,1 Tablespoon lemon zest. Add sugar, lemon juice, butter in a medium sauce pan, & cook over low heat, stirring till butter melts, and mixture begins to boil around edges. Stir until sugar is no longer grainy, & mixture becomes thick & syrupy, about 1-2 minutes. Remove from heat & add lemon zest. Then poke holes in top of cake with skewer or long tined fork and gradually pour glaze over cake with a spoon,and allow glaze to soak in. Allow to rest for about 5 minutes then invert cake and repeat step if there is glaze left. Allow cake to cool completely before slicing.

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