Lemon Glazed Pound Cake

July Babie


This is not my recipe...it is from a co worker of mine who would make a pound cake to slap your mother about! She FINALLY gave me her recipe and I am sharing this lovely gem here. Beware dangerously delicious cake. I have to freeze half of it and eat in small increments lol.


★★★★★ 2 votes

20 Min
1 Hr 30 Min


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  • 1 c
    butter (room temperature)
  • 1/4 c
    vegetable oil
  • 3 c
  • 5
    eggs (also should be room temp)
  • 3 c
  • 1 c
  • 1 tsp
    lemon extract

  • 1/2 c
  • 1/2 c
  • 1/4 c
    pure lemon juice
  • 1 tsp
    grated lemon rind (you should get this from making the lemon juice)

How to Make Lemon Glazed Pound Cake


  1. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended.
  2. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour.
  3. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan.
  4. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
  5. Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.

Printable Recipe Card

About Lemon Glazed Pound Cake

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

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