Anita’s Glazed Lemon Pound Cake

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3 cups cake flour

1 1/2 cups sugar

1 cup butter, room temperature

1 cup buttermilk

5 eggs, room temperature

1 1/2 Tablespoon lemon zest

2 Tablespoon lemon juice

1/3 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon vanilla extract

1 teaspoon baking soda

For the Glaze

2 cups powder sugar

1 1/2 Tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon rum


  1. Heat oven to 350 grades Fahrenheit. Grease and flour baking pan. Set aside.
  2. In a large bowl mix sugar, and butter at medium speed, beating until creamy.
  3. While beating add eggs, 1 at a time.
  4. At low speed add flour, baking powder, baking soda, salt alternating with buttermilk. Beat until all mix well by removing all scrapes from bowl sides.
  5. Add lemon zest, vanilla extract and lemon juice. Mix well.
  6. Add cake batter into the pan. Bake for about 60 to 65 minutes until golden brown or toothpick comes out clean by inserting it in middle of cake. Let it cool for about 15 minutes.
  7. Remove from pan and add glaze when is completely cool.
  8. Stir together powdered sugar, lemon juice by beating slowly until creamy. Add lemon zest and rum and mix.
  9. Drizzle over cake. Enjoy!