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lemon pound cake recipe easy

Glazed Lemon Pound Cake With Pudding

Presenting a golden exterior topped with a tangy lemon glaze and crushed pistachios, this unapologetically moist Glazed Lemon Pound cake will birth an affinity in you for all things lemony!
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10 people
Author: Jeehan


  • ½ cup Butter softned at room temperture
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 whole lemon
  • 4 eggs at room temperature
  • 5.1 oz. vanilla or lemon pudding mix
  • ¼ cup oil
  • 2 cups flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup yogurt any flavorless yogurt

lemon glaze

  • 1 lemon juice
  • 1 cup powdered sugar


Lemon Pound cake

  • Preheat the oven to 350°F (or 177 °C).
  • Prepare the loaf pan or Bundt pan by coating it with butter or shortening. Set aside.
  • Let the butter and eggs come to room temperature. Then, cream together your butter and sugar until softened. Add vanilla, lemon zest, and lemon juice.
  • Add one egg at a time and keep mixing. Add pudding mix, oil, flour, salt, and baking powder. Mix until well-combined, but do not over mix.
  • Add the yogurt and mix until well-combined.
  • Pour the batter into the prepared pan. Bake the cake for about 55-60 minutes, or  until golden brown and a toothpick or a skewer comes out clean.

Lemon Glaze

  • Add 1 cup of powdered sugar into a bowl.
  • Squeeze 1 lemon juice into the bowl and mix until all sugar is dissolved
  • Allow the cake to fully cool down. Then poke the lemon pound cake with a skewer to create some holes. Drizzle the lemon glaze on top of the pound cake .



You can dip the sliced lemon pound cake in melted white chocolate and sprinkle it with crushed pistachios.