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Golden Lemon Pound Cake

Rated as 4.34 out of 5 Stars

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

2 h 40 m servings 345
Original recipe yields 16 servings (1 -10 inch Bundt cake)

Directions

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  1. 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.
  2. 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.
  3. Spread batter into greased and floured 12-cup Bundt (R) 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.
  4. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Footnotes

  • * Substitute LAND O LAKES® 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


Per Serving: 345 calories; 13.1 53.6 4.5 78 271 Full nutrition

Reviews

Read all reviews 59
  1. 83 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

After reading other reviews I did some editing of my own and it came out just like the Starbuck's Lemon Cake! Very moist and delicious. Used the lemon version of buttermilk, 2 lemons worth of ...

Most helpful critical review

Not very moist, not very lemony, and not very sweet. I do however appreciate the fact that this is one of the only recipes for lemon cake on this site that doesn't require a friggin box mix! W...

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After reading other reviews I did some editing of my own and it came out just like the Starbuck's Lemon Cake! Very moist and delicious. Used the lemon version of buttermilk, 2 lemons worth of ...

I made this over the summer while in California for a church function and received such rave reviews! I made it again for friends in New York who couldn't get enough - the cake was gone in minu...

Not very moist, not very lemony, and not very sweet. I do however appreciate the fact that this is one of the only recipes for lemon cake on this site that doesn't require a friggin box mix! W...

Taking other reviewers suggestions, I pumped up the lemon juice and zest. I used the zest of seven lemons and about a quarter cup of the juice. It came out great and was devoured at our Easter g...

I loved this recipe! I used the zest of 2 lemons and the juice from 1 lemon in the cake, and for the icing I used another whole lemon. I iced this almost immediatly after it came out of the oven...

This turned out very delicious. It seemed a little dry to me the first day, but after I added the icing and let it sit, it was really nice and moist the second day. It's not too sweet, so it's...

I made this cake yesterday and it was fantastic! My wonderful in-laws came to visit so I decided to make this for them. They really loved it! I did use 3 lemons saving about 1 1/2 TBL for the gl...

This recipe has become a Christmas morning tradition in my household and will be for years. I would suggest using twice the amount of lemon juice and zest. I would also suggest to use real lemon...

Followed some of the suggestions, used more lemon and butter and it still came out bland, heavy and dry. Added an extra T of zest to batter. Glaze was the only redeeming feature of this recipe!