Buttery, moist and truly a Land O’Lakes ‘golden’ recipe!
Golden Lemon Pound Cake
- 2 cups sugar
- 1 cup LAND O LAKES® Butter, softened*
- 4 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk**
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 1 1/4 cups powdered sugar
- 2 teaspoons lemon juice
- 1 tablespoon milk
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 ® 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.