If you want mashed potatoes that are smooth, fluffy, creamy, and finished with a wonderful, rich garlic flavor, try this recipe. Mashed potatoes taste much richer and have more depth of flavor when garlic butter is drizzled on top of the fluffy mash. Leftovers make a fantastic side dish or can serve as the foundation for a loaded potato bowl.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 14 |
| Yield: | 1 Bundt cake |
Ingredients
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 ½ cups white sugar
- 1 ½ cups unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon lemon extract
- 2 cups confectioners’ sugar
- ¼ cup lemon juice
- 2 tablespoons unsalted butter, softened
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
- Make the cake: Sift flour, salt, and baking soda together in a bowl.
- Beat sugar and butter in a bowl with an electric mixer for 10 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture. Stir in lemon extract. Pour batter into the prepared pan.
- Place into the preheated oven and immediately reduce the oven temperature to 325 degrees F (165 degrees C). Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes.
- Remove from the oven and cool in the pan for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Set the rack and cake over a sheet of parchment paper.
- Make the glaze: Beat confectioner’s sugar, lemon juice, butter, and lemon zest in a bowl with an electric mixer until smooth.
- Pour about 1/2 of the glaze over the warm cake. Let cool for 20 minutes, then pour remaining glaze over top.
Reviews
Amazing! Cake was so moist and glaze was just the right amount of sweet with the bold taste of lemon.
Follow the recipe. Adding this and that changes everything!
moist and delicious!
So good!
Awesome. My first cake in 3 years. Glad I chose this recipe and the glaze is “dynomite” as JJ used to say on Good Times. Thank you
Cake was very yummy, although I don’t think I’d call it a pound cake. It was more airy and fluffy. I also added a box of instant lemon pudding mix to add more lemon flavor. I would definitely make again.
Great cake. Everyone loved it.
No changes, perfect as is.
Wonderful recipe!
I made this cake for Thanksgiving it turned out really great. I did add extra freshly squeezed lemon juice to the cake batter. Everyone loved the cake.
Beautiful and delicious! Perfect amount of lemon flavor.
Excellent, made this for my anniversary. My husband was very happy. I added vanilla extract and a few drops of almond extract. I used White Lily all purpose flour. So good. Will make this again real soon.
Very good lemon pound cake. I changed a few things, such as adding whole milk instead of buttermilk, I used baking powder instead of baking soda, and a little less sugar- 1 cup instead of 1 1/4 cup.
Delicious lemon cake. Made a second time and I used lemon jam in the recipe to increase the moistness and lemon flavor. I also used the lemon jam heated with water and butter for the glaze and it turned out beautifully!
This is so delicious I did add a little more lemon juice to the glaze, overall this is a great cake.
Very moist cake with tasty lemon glaze. I added some lemon zest to the cake batter along with some yellow gel food coloring.
A lot of work, but worth it and the glaze was out of this world. I added 1 tb of vegetable oil to the batter. I did not have lemon zest for the glaze, so I added about 1/2 tsp of lemon extract. I made several holes on top of the cake before pouring the glaze over it. For my small bundt cake pan, I left the cake in the oven for 80 minutes. Thanks!
Delicious.
I made this cake for the first time tonight and OMG! It is amazing. My family loved it. I made two changes. I added a 1/4 teaspoon of baking powder and instead of 3 1/2 cups of all purpose flour I used two cups of all purpose flour and 1 1/2 cups of cake flour. So light and wonderful. My new go to cake.
Very good. I added lemon juice along with the extract, because the extract had such a fake “lemon” taste. I’d make this again.
This is a moist pound cake. My husband really liked it! Made no changes. Came out great.