Rating: 4.5 stars
82 Ratings
  • 5 star values: 50
  • 4 star values: 17
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 1

Buttery, moist and truly a Land O'Lakes 'golden' recipe!

Gallery

Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
1 hr 30 mins
total:
2 hrs 40 mins
Servings:
16
Yield:
1 -10 inch Bundt cake
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
CAKE
GLAZE

Directions

Instructions Checklist
  • Heat oven to 325 degrees F. Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.

    Advertisement
  • Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed.

  • Spread batter into greased and floured 12-cup Bundt ® pan or 10-inch angelfood cake (tube) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

  • Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Tips

* Substitute LAND O LAKES(R) Soft Baking Butter with Canola Oil right from the refrigerator.

** Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 10 minutes.

Tip

Golden Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured (9x5-inch) loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Nutrition Facts

346 calories; protein 4.5g; carbohydrates 53.6g; fat 13.1g; cholesterol 78.1mg; sodium 271mg. Full Nutrition
Advertisement