Glazed Lemon Pound Cake - Pillsbury 2006 Recipe

Name: Glazed Lemon Pound Cake - Pillsbury 2006
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 cup butter, softened; 2 cups granulated sugar; 4 eggs; 1 tablespoon grated lemon peel; 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 cup milk; Glaze; 1/3 cup granulated sugar; 1/4 cup lemon juice; 2 tablespoons butter, softened

Servings: persons

Cake
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 tablespoon grated lemon peel
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
Glaze
1/3 cup granulated sugar
1/4 cup lemon juice
2 tablespoons butter, softened

1
Heat oven to 350 degrees. Generously grease 12-cup fluted tube cake pan with shortening.
2
In large bowl, beat 1 cup butter and 2 cups sugar with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add eggs, one at a time, beating well and scraping bowl after each addition. Beat in lemon peel. On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter evenly into pan.
3
Bake 35 to 50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes.
4
Meanwhile, in a 1-quart non-aluminum saucepan, mix glaze ingredients. Heat over medium heat, stirring occasionally, until butter melts.
5
Place serving plate upside down over pan; turn plate and pan over. Remove pan. With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes.

1423

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cake, 1 cup butter, softened, 2 cups granulated sugar, 4 eggs, and more.

Yes, Glazed Lemon Pound Cake - Pillsbury 2006 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Glazed Lemon Pound Cake - Pillsbury 2006

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions