Double Glazed Lemon Pound Cake

Double Glazed Lemon Pound Cake is one of the easiest and most delicious recipes we bake.  Sylvie (our Kitchen Magician) is baking up a storm this morning and has already baked two of the Lemon Pound Cakes!
The double glazing comes from poking holes in the hot cake as it comes out of the oven and drizzling glaze over the cake.   Then once it has cooled, lots more of the glaze is ladled over the top of the cake.


2 1/2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apricot nectar or orange juice
3/4 cup vegetable oil
2 teaspoons lemon extract
4 eggs

1 1/2 cups of sifted powdered sugar
1/2 cup (freshly squeezed) lemon juice


Preheat oven to 325.
Generously grease and flour a bundt pan (or two loaf pans).
In a large bowl, combine all cake ingredients.  Blend with hand mixer at low speed until the ingredients are moistened.  Then beat three minutes at medium speed.
Pour batter into greased and flour pan/s.
Bake at 325 for 40 to 50 minutes or until the toothpick comes out clean.
In a small bowl, blend glaze ingredients until smooth and creamy.
Remove cake from the oven and poke several holes (about every inch) in the cake with a long fork.
Spoon half the glaze over hot cake in pan.
After about ten minutes, invert cake onto serving plate.  We like to wait until the cake is cooled before we pour the remainder of the glaze over the cake.
When our garden is in beautiful bloom, we garnish with edible flowers, mint and fresh berries.

NOTE:  If there is any cake left over, we cut into cubes and serve with chilled fruit soup as “Lemon Croutons”.

William Henry Miller Inn
Lynnette Schofield
Bed and Breakfast Foodie

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