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Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
July 12, 2015

Oh yum. This was awesome. I am sure it would be great as listed. I added zest to the batter and a little more than 1/4 cup of lemon juice in glaze. A little extra lemon was great. I also greased my bundt pan and added sugar instead of flour. This gave the resulting cake a bit of a crunchy crust, even after drenched with the glaze. I made the batter with a hand mixer because I don't own a stand mixer. I followed the times and instructions carefully and all worked out fine. Then since the beaters were in the dishwasher, I had to use a wisk on the glaze, which also worked out just fine. I made this for a party of 8 with lots leftovers (it is rich). The cake got raves, even from talented cooks (!!!). I will make this again.