Double Lemon Pound Cake
This Double Lemon Pound Cake makes the perfect spring or summer dessert. Lemon pound cake topped with a delicious lemon glaze.
Servings 8 servings
Ingredients
- 3 cups all-purpose flour (plus more for flouring the pan)
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup butter, softened (plus more for buttering pan)
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 cup lemon pudding, prepared
- zest from 1 lemon
For the glaze:
- 1 cup powdered sugar
- Juice from 1 large lemon
Instructions
- Preheat oven to 325 degrees F. Grease and flour a 10-cup bundt pan.
- In a large bowl, mix the flour, baking soda and salt.
- In the bowl of a mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, until they are fully incorporated. Add vanilla.
- Add the flour mixture in two additions, alternating with the lemon pudding. Add lemon zest. Continue beating for about 4 minutes, scraping sides occasionally, until the batter is shiny.
- Pour batter into prepared pan and bake for 50 minutes to an hour, until a skewer comes out clean.
- Allow the cake to cool in the pan for 10 minutes then unmold onto the rack rounded side up.
- For the glaze, whisk together the powdered sugar, lemon zest and lemon juice, starting with half the lemon and adding more untilthe desired consistency is reached.
- Place the cake on the serving platter and drizzle with the glaze.