Golden Lemon Pound Cake

Buttery, moist and truly a Land O’Lakes ‘golden’ recipe!

Golden Lemon Pound Cake


  • 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.

Comments (2)


My family thought this was wonderful. I would like something a little more lemony... but overall it was delicious. As for the buttermilk, if you don't have any you just need to sour some regular milk. I think the ratio is 1 cup milk, 1tsp vinegar.... but I'm sure you can look it up on this site.