super moist buttermilk lemon pound cake with glaze

(1 rating)
Recipe by
Tiffany Cole
Chicago, IL

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..

(1 rating)
yield 16 more or less
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For super moist buttermilk lemon pound cake with glaze

  • 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

How To Make super moist buttermilk lemon pound cake with glaze

  • 1
    Preheat oven to 350 degrees F (175 degrees C). Use Pam baking spray a fluted tube pan (such as Bundt(R)
  • 2
    Beat 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.
  • 3
    Sift 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.
  • 4
    Bake 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.
  • 5
    GLAZE' 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.

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