Lemon Pound Cake with a
Lemon Glaze and a
Lemon Rum Zabaione

I’m baking for Share Our Strength’s “Virtual Great American Bake Sale” (GABS) hosted by Kate of the beautiful blog, “Cooking During Stolen Moments”.

It floors me when I really stop to think about the millions of children who become ill and sometimes die due to starvation and malnutrition in our own Nation. I shouldn’t be surprised though, within the past two years in my own small community in California, I have seen homelessness grow, unemployment skyrocket and grocery prices soar. With staggering numbers like 12.4 million children in our own Nation going without food I am more than thrilled to do a small part to support this community. Share Our Strengths goal is to lead the fight to end hunger and with events like the Great American Bake Sale we have an opportunity also to do a small part, even “virtually”

To find out more how you also can get involved with Share Our Strengths efforts to let no child go unfed, visit their web site here. To get immediately involved “Virtually” go to Kate’s web site link and bake for the children!

Here is my contribution to the Virtual Great American Bake Sale!

A Lemon Pound Cake
with a Lemon Glaze
& Lemon Rum Zabaione

recipe adapted from Land O’Lakes

Cake Ingredients
2 cups sugar
1 cup Butter, softened
4 Eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice

Heat oven to 325°F. Grease and flour 12-cup bundt pan or 10-inch tube pan; set aside.

Combine sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.

Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.

Spread batter into prepared pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.


1 cup sugar
Juice of 1 lemon
3 Tbs. Butter
1 Tbs. Rum

In a small saucepan, add granulated sugar, butter, fresh lemon juice and rum, stirring to dissolve the sugar. When it liquefies and starts to thicken reduce the heat to low and simmer until it comes to a syrupy consistency - about 3-5 minutes. Remove from the heat. Pour over pound cake immediately. The glaze will continue to thicken and harden on the cake. It makes such a beautiful crust like glaze.


4 egg yolks
5 Tbs. granulated sugar
4 tablespoons Lemon juice blended with
4 tablespoons rum ready to go
1 Cup Heavy Whipping Cream whipped to soft peaks (Do not add sugar)
1 teaspoon lemon zest

1. Boil some water in a saucepan.
2. Separate the yolks from the whites and place the yolks in a heatproof bowl. Discard the whites.
3. Add the sugar and whisk (or mix with an electric mixer) until the mixture turns light yellow.
Place the bowl with the egg mixture on top of the pan with
boiling water. Continue whisking. Do not allow the bowl to touch the water, it will cause your zabaione to get lumpy.
4. In a thin stream, SLOWLY add the lemon rum liquid to the egg mixture as you keep whisking.
5. Keep beating the egg mixture until it has doubled in volume and is fluffy and light...about 10-15 minutes.
6. Take off heat. Stir in the lemon zest. Place a piece of plastic over it and keep in the refrigerator.
7. When zabaione is cool blend with unsweetened whipped cream a little at a time. Because you didn’t add sugar to the whipped cream you can add the whipped cream to your desired sweetness taste.
8.Use for a topping or filling for the Lemon Pound Cake.

* Special Note; This glaze is SO good!
I have used powdered sugar glazes often but this takes your cake one step up. It firms up on the cake after and has a chewy texture similar to a candied apple.
"But Not As Hard." I would challenge you.. not that this is a challenging recipe at all.. but it really ups the wow level in my opinion!
Let me know if you try it!! :)

Ciao and Buon Appetitio!


Sylvia said...

for me that love tangy tastes ,this is heavenly. Love it

Donna-FFW said...

LOVE how this looks.. The glaze sounds out of this world delicious!! Your photos are amazing, love your blog. Nice to meet you.

Megan said...

This looks so inviting and I LOVE the freshness of lemon. That Lemon rum zabaione looks to die for. Thumbs up!

Bharti said...

Such a pretty cake and for such a good cause.

Anonymous said...

AMAZING cake for a noble cause! this is the first time I've seen a recipe for lemon rum zabaione. looks terrific!

Passionate About Baking said...

Amazing Laurie..what fab flavours & what a good cause. I love citrus & this looks better than any I've seen! YUM!!

Proud Italian Cook said...

This is too pretty for words! I just love it all, especially the rum zabaione, which I keep staring at!

The Blonde Duck said...

I'm so thrilled you baked for such a wonderful cause! Kudos to you!

The Duo Dishes said...

Lemons lemons everywhere! So tart and sweet. This is a great dessert treat.

Elra said...

What a wonderful pound cake you have here Laurie, it looks so moist and sounds very flavorful.

The Food Hunter said...

I clipped this one and plan to make it soon. Looks so good. Thanks

RecipeGirl said...

Good LORD! That's it. I'm makin' a lemon loaf today! Just think how wonderful your recipe would be with Meyer lemons!!! Love Meyers.

Anonymous said...

thanks for the nice comment and the additional tip on zabaione! the only time I actually tried it was at the Olive Garden...I was a server there and I got to sneak a taste! hee!

Bellini Valli said...

This is delicious and for such a good cause.

Julia @ Mélanger said...

What a lovely cause. Such a great idea. And this cake looks wonderful. I do love pound cake. Very nice. :)

cajunlicious said...

Love lemon pound cake & Love your blog! Came across it on foodbuzz & am a new follower!
- Jessica @ http://cajunlicious.com