Lemon and Orange Glazed Pound Cake


There is nothing more delicious than a good pound cake!

 The key to making this impressive recipe is to have your eggs, heavy cream, and unsalted butter all at room temperature before beginning.


plated lemon-and-orange-glazed pound cake

Use this kind of zester when zesting your lemons and oranges.

whole lemon and zester


Just zest the outside of the fruit and not down to the white pith or the zest will be bitter.



lemon zest


When creaming the butter, sugar and salt, beat on medium speed until the ingredients are light and fluffy!


fluffy batter


Bake on 300 degrees until the top is golden and lightly cracked and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.


baked lemon and orange pound cake


The glaze will be rather thick.  If it is too thick, add a little more lemon and orange juice to thin it out a bit.

glazed pound cake



2 sticks unsalted butter, softened

3 1/3 cups sugar

1 teaspoon salt

10 large eggs, at room temperature

4 cups all purpose flour

1 cup heavy cream at room temperature

1 1/2 teaspoon pure vanilla extract

1 1/2 teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 tablespoon finely grated orange zest

1/4 cup freshly squeezed orange juice


2 cups confectioners’ sugar

1 teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 1/2 tespoons finely grated orange zest

3 tablespoons freshly squeezed orange juice


1.  Preheat the oven to 300F.  Generously butter and flour a standard 12-cup 10-inch Bundt pan, preferably nonstick.

 2.  Make the cake:  In the bowl of a standing electric mixer fitted with the paddle; beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes.  Add the eggs 1 at a time, beating well between additions.  At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice.  Beat in the vanilla and the lemon zest, lemon juice, orange zest and orange juice.

 3.  Scrape the batter into the prepared pan and bake for about 1 hour and 30 minutes, until the top is golden and lightly cracked and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.  Let the cake cool in the pan on a rack for 15 minutes then turn the cake out onto the rack and let it cool completely.

 4.  Make the glaze:  In a medium bowl, whisk all of the ingredients together until smooth.  Using a skewer, poke deep holes all over the top of the cake.  Brush the glaze all over the cake in several layers until thickly glazed.  Drizzle any remaining glaze on top and let it set before serving.

plated lemon-and-orange-glazed pound cake


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About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!


Chef Kathy

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