Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze ...
This prize-winning recipe for lemon-buttermilk pound cake with a lemon glaze is a guaranteed crowd-pleaser.
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I followed the recipe exactly and the cake was perfect!! Moist, just the right amount of lemon flavor, dense and extremely tasty. Because I love the glaze, I doubled the recipe and covered the entire cake puddling a good amount in the center of the bundt. Keep in mind to follow the usual good baking tips of room temp eggs and use real butter, softened. I took this into the office for a meeting and everyone loved it. The cake disappeared within minutes after the word got out it was in the break room. One office mate sheepishly asked if I would make it for her birthday coming up in a couple of weeks. I have never had such a positive response to a cake that I baked and am happy to have another opportunity to bake it again soon.
I decided to try this recipe since it was made with buttermilk and called for lemon extract and zest instead of sour cream and lots of lemon juice and zest like my old recipe. The resulting cake was rather disappointing…it was dry and it did not have the moist decadent lemon flavor as my old recipe. I will go back to my old sour cream recipe for future baking.
Wow made this beautiful cake yesterday for Easter Sunday. Huge hit. I have tried so many pound/bundt cake recipes with no success but this one truly is award winning. All the other recipes I've tried are too dense & the cake comes out with a wet heavy spot in the center no matter how long you cook it. Followed the recipe exactly, I used low fat cultured buttermilk & European style butter (Plugra) for the cake & fresh squeezed lemons for the glaze. Instead of pouring the glaze on I used a pastry brush to coat the entire cake. I still did half the glaze first & then brushed on the 2nd half of the glaze after cooling like the recipe calls for. I used the nordic ware heritage bundt pan. What an amazing result. This is a true pound cake. I cooked for 70 minutes, (checking at 60 mins) in my oven, it was perfect. The family was already placing their orders for b'day & an upcoming baby shower to make this cake. The only thing I'm mad about is it took me so long to find & make this recipe. Thanks Sarah this will be a
I like pound cake for just about everything including Strawberry Shortcake, because of its consistency and it is an easy bake if you follow the recipe. The hard part is finding one that satisfies you. This one did. I found this recipe a few months ago and tried the original first because I really like Lemon Cake. It was great. Then i decided to change the recipe a little to make an Orange Pound Cake and got the same great quality, next I made a Strawberry Pound Cake with Frozen Strawberries that I chopped up and included right into the batter. I also added in a half cup of Nesquick Strawberry Drink mix into the batter, which made the batter pink but added strawberry flavor to the cake. I Whipped Heavy Cream, dropped in three drops of Red Food Col;oring, for a topping and put sliced strawberries on each slice as it was served. Great. Then came Lime with Lime Icing drizzelled on the top, this too was great. I didn't have an extract for the lime cake so I used the juice of two limes and the zest of both in the