A tasty lemon pound cake but I did have an issue with the lemon glaze. It never thickened and as I poured it over the loaf, it ran right off. I wound up poking holes (picture is before I poked the holes) over the top so that the pound cake would absorb the sauce (it is not a glaze). A few minutes later I noticed that the sauce that ran off of the loaf had puddled at the bottom of the loaf and crystallized. If I ever make it again I will use a different glaze.

Very good – I questioned a few of the directions (seemed to make it more complicated than it needed to be) but it’s super delicious and tangy. I did add a bit of extra lemon juice to the glaze because I left it in the pan a bit too long and it hardened, so I had to recook it but it turned out great. Next time I’ll use fresh lemon zest, but dried was just fine. I’m also not sure why the two Pyure products in the glaze (I think the granules would have been fine without the small amount of the liquid sweetener). It does have a tiny ‘artificial sugar’ aftertaste, but I’ll make this again. Lemon is a favorite and this is a low carb dessert option – and with 6 grams of protein per slice, it’s a winner!

Great pound cake. Nice and moist. My only substitute was that I cut the flour in half and replaced it with Flax meal to cut down on the carbs. Great taste. I will add poppy seed next time to it.

This was delicious! We made a grain-free flour blend to make this allergy-friendly. The glaze has an odd texture, so we will be experimenting to get the right recipe, but the flavor packed a tart lemon punch!

This pound cake is very moist and flavorful, and the glaze really takes it over the top. Personally though, the glaze was just a teensie bit too tart for me as written, so I will cut back on the amount of lemon juice I use next time.


For the Cake
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe)
2 tablespoons fresh lemon juice
For the Syrup
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
For the Glaze
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest, packed
1 teaspoon unsalted butter, melted


Preheat the oven to 325°F and set an oven rack in the middle position.
Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes.
Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl again.
In another bowl, combine the buttermilk, lemon zest and lemon juice.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture.
Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture.
Finally, beat in the remaining flour mixture.
Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula.
Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
Cool the cake in the pan for ten minutes on a rack.
Meanwhile, make the syrup.
Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Invert the warm cake onto a rack …

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