Glazed Lemon Pound Cake

When I was a little girl I used to hate anything lemon.

Whenever my sister and I would have to share candy we would fight over who had to eat the lemon piece lol! It was like if you got stuck with the lemon piece you would explode into flames or something haha!

It’s funny how time changes things because now, as an adult, I would fight someone for the lemon candy. I love the fresh and crisp taste of lemons. Yum! This lemon drop cake is super tasty.

If you have ever had those lemon drop candies then you already have a head start on what this cake tastes like. It is sweet with a hint of tart tang that you just can’t deny! Another great thing about this cake?

It is super simple to make. Now, that’s a major plus in my book. Anytime I make a new dessert I always wonder how long it’ll take me to master. This cake came out perfectly the first time around.

If you haven’t ever tried Glazed Lemon Pound Cake you must do so now! I really cannot get over how awesome this cake is. Plus, it’s insanely easy to make. You are going to love every step of the process…and just wait until you get to the secret frosting part. Oh, boy! I can hardly wait until I get to sink my teeth into this yummy cake.

Check out what my pals over at Tasty Kitchen had to say about this:

Who in the whole wide world doesn’t love Lemon Drops? So simple, and yet, you’ll get loads of compliments!

Now, that just sounds amazing!

Glazed Lemon Pound Cake

Ingredients

Cake
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup butter flavored shortening
2 cups white sugar
3 eggs
1/2 cup sour cream
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons lemon extract
1 cup milk
Icing
1/4 cup lemon juice
1 1/2 cups confectioners sugar

How to make this recipe :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Sift together the flour, baking powder, salt and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. *Note cake show in picture was not done in tube pan, but done in loaf pans instead.
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