Zesty Lemon Pound Cake

Zesty Lemon Pound Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup White morsels

  • cups all purpose flour

  • 1

    tsp baking powder

  • ½

    tsp salt

  • 1

    cup butter softened

  • cups sugar

  • 2

    tsp vanilla

  • 3

    large eggs

  • 3-4

    tbsp freshly grated lemon peel (about 3 medium lemons)

  • 1⅓

    cups buttermilk

  • 1

    cup powdered sugar

  • 3

    tbsp fresh lemon juice


Preheat oven to 350. Grease and flour 10 cup bundt pan. Melt morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary microwave at additional 10-15 second intervals, stirring just until morsels are melted. Cool slightly. Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. POur into prepared bundt pan. Bake 50 to 55 min or until toothpick comes out clean. Cool in pan on wire rack for 10 min. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake let stand 5 min. Invert cake onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.


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