Glazed Lemon Pound Cake Glazed Lemon Pound Cake

Glazed Lemon Pound Cake 150 Image by: Glazed Lemon Pound Cake 150 Author: Canadian Living

This buttery pound cake allows the option of making a large loaf or three mini loaves (in case you want to serve one right away).

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2010


  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tablespoons grated lemon rind
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon each salt baking soda and baking powder
  • 1/2 cup light sour cream
  • 1/2 cup icing sugar
  • 1 tablespoon lemon juice


In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in lemon rind, lemon juice and vanilla.

In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into greased and floured 9- x 5-inch (2 L) loaf pan.

Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Wrap in plastic wrap and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 1 month.)

Glaze: In small bowl, whisk sugar with lemon juice; pour over cake, spreading over top and letting drip down sides.

Nutritional facts Per each of 12 servings: about

  • Sodium 180 mg
  • Protein 4 g
  • Calories 237.0
  • Total fat 10 g
  • Cholesterol 72 mg
  • Saturated fat 5 g
  • Total carbohydrate 34 g


  • Iron 6.0
  • Folate 12.0
  • Calcium 3.0
  • Vitamin A 10.0
  • Vitamin C 3.0
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Glazed Lemon Pound Cake