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Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
July 30, 2015

I followed the recipe exactly and the cake was perfect!! Moist, just the right amount of lemon flavor, dense and extremely tasty. Because I love the glaze, I doubled the recipe and covered the entire cake puddling a good amount in the center of the bundt. Keep in mind to follow the usual good baking tips of room temp eggs and use real butter, softened. I took this into the office for a meeting and everyone loved it. The cake disappeared within minutes after the word got out it was in the break room. One office mate sheepishly asked if I would make it for her birthday coming up in a couple of weeks. I have never had such a positive response to a cake that I baked and am happy to have another opportunity to bake it again soon.