Anamelia's Pound Cake


Cake Batter

  • 3 sticks butter, at room temperature
  • 3 cups sugar
  • 6 eggs
  • 4 cups flour
  • ½ cup whole milk
  • zest of 1 lemon, divided
  • non-stick cooking spray


  • 2 cups confectioners sugar
  • juice of ½ lime
  • ⅓ cup water (more or less as needed)

Special Equipment

  • 10-12 cup bundt pan or 2 loaf pans
  • hand or stand mixer with paddle attachment


Mix Batter & Bake Cake

  1. Preheat oven to 350º and prepare bundt pan or loaf pans with non-stick cooking spray
  2. Cream butter and sugar with mixer until creamy
  3. Add the eggs, 1 at a time, allowing each to incorporate before the next addition. Stop and scrape down the sides of the bowl as necessary
  4. Slowly add flour with the mixer on low. Mix until just combined, again scraping down the sides of the bowl as necessary
  5. Add milk and blend just to incorporate; do not over-mix (batter should be thick)
  6. Add half of the lemon zest and pour batter into prepared pan. Spread evenly
  7. Bake 60 minutes (or up to 75 minutes, depending on oven) until an inserted toothpick comes out clean and allow to cool 1 hour before unmolding

Add Topping

  1. Place confectioners sugar in a medium bowl and whisk in the lime juice
  2. Whisk in water, adding gradually, until you reach a consistency that is opaque but thin enough to be drizzled over cake
  3. Drizzle topping over cooled, unmolded cake. Top with remaining lemon zest