Glazed Lemon Pound Cake

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 189.0
  • Total Fat: 6.6 g
  • Cholesterol: 48.6 mg
  • Sodium: 103.8 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Glazed Lemon Pound Cake calories by ingredient
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Moist, delicious, and lemony! Moist, delicious, and lemony!
Number of Servings: 32


    2 sticks Butter, unsalted, at room temperature
    2.5 cup Wheat flour, white, all-purpose
    1 tsp Kosher Salt
    1/2 tsp Baking Soda
    1/2 tsp Baking Powder
    3 cups Granulated Sugar
    2 tbsp Lemon Zest
    6 tbsp Lemon Juice
    6 Large Eggs, at room temperature
    1 cup Greek Yogurt, plain, nonfat
    1 cup Confectioner's Sugar


Cake must be COMPLETELY cool before glazing or the glaze will not set properly.


Heat oven to 325 degrees F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.

Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tbsp of the lemon juice, then the eggs, one at a time, scraping down the bowl as necessary.

Reduce mixer to low speed. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).

Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.

In a small bowl, whisk together the confectioner's sugar and the last 2 tbsp of lemon juice until smooth. Drizzle over the cake. Let set before serving.

Serving Size: 1/32 (makes 32 slices)

Number of Servings: 32

Recipe submitted by SparkPeople user DBEAU57.

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