Zesty Lemon Pound Cake

Level: Intermediate
Prep Time: 20 min
Cook Time: 55 min
Cooling Time:
Yields: 12 to 16 servings


This Zesty Lemon Pound Cake makes a wonderful dessert no matter what the occasion.


  • 1 cup (6 oz.) * NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 to 4 tablespoons grated lemon peel, (about 3 medium lemons)
  • 1 1/3 cups buttermilk
  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice


PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.

MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.

COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.

BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

zesty lemon pound cake

by R. Ronda , Apple Valley, CA on Jun. 2010

I will be making tonight yummy

like eating sunshine!

by S. Sue , Pittsburgh, PA on May. 2010

defintely a taste of sunshine! wonderful and easy to make---a versitle dessert which can be enjoyed anyday as well as when entertaining!

Good Summer Treat

by K. Kathy , MN on May. 2010

very easy lemon dessert. I added Lemon Pudding to the mix which brough out a good flavor

Lemon Perfection!

by S. Suzanne , Beaumont, TX on Apr. 2010

We ate this entire cake within 24 hours of making it! It is absolutely perfect and I made it exactly as the recipes specifies. I love that it's made with all natural lemon flavor - no artificial aftertaste. This recipe has a permanent place in my recipe collection.

Delicious lemony flavor

by P. Patricia , Saint Cloud, FL on Apr. 2010

I made this cake to take to my husband's Aunt & Uncle's for Easter dinner. As there were to be an abundance of desserts, I baked it into 2 loaves and brought one. I followed the recipe, but added a teaspoon of lemon extract to the batter. Everyone loved the great lemon flavor of this cake. I served the other loaf when we had company later in the week, again to rave reviews! There were many requests for the recipe.

It was good..not great...

by L. LISA , Turnersville, NJ on Mar. 2010

I thought the cake was moist and tasty, but it did NOT have the texture of a pound cake at all. I didn't care for the glaze that much. It was too tangy. I am not crazy about mixing lemon juice and powdered sugar to make a glaze. It needs something else to cut back on the acid of the lemons. I probably wouldn't make this again because I've had better lemon pound cakes.

zesty lemon pound cake

by B. Blanche , Glace Bay, NS on Mar. 2010

This cake was so easy to make.It was so moist and the leomon flavour the best.For quick dessert with great taste and looks great this is now my #1 cake.Was a hit with the whole family


by D. Deanie , OKLAHOMA CITY, OK on Mar. 2010

My son loves anything lemon so this sounds ideal for me to make for him..


by K. Kara , FL on Mar. 2010

This cake was easy and delicious! Sweet, tangy, and moist. Definitely a keeper!


by M. Mary , Jackson, MS on Jan. 2010

This cake is wonderful.....moist and delicious! It is my family's new favorite lemon pound cake. I will be making again and again.