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Lemon White Chocolate Pound Cake with Honey Lemon Glaze

My friend Holly Burns made this pound cake and once I tried it, one thing became quite clear…not all pound cakes are the same. Obvious, I know…but this cake is in another galaxy of greatness. Holly, who has a love of baking agreed to help make this for Deb’s Honey Bee project!

White Chocolate Pound Cake

White Chocolate Pound Cake

I would definitely suggest this for any type of party, get together, or a gift for someone special. It’s a delightful pound cake and easy to make!

Credit goes to Janet and her blog From Cupcakes to Caviar where Holly found the recipe. Give it a click to visit her site!

Her recipe is below.


White Chocolate Pound Cake

White Chocolate Pound Cake

Pound Cake 038


Pound Cake 035

Lemon White Chocolate Pound Cake with Honey Lemon Glaze

  • Servings: 1 loaf
  • Difficulty: Easy
  • Print


For the cake:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons lemon zest
  • 1 cup white chocolate chips
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon extract (if you have an emulsion, even better, Use 1 teaspoon)
  • 1/2 cup lemon juice
  • 2/3 cup oil

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons honey
  • 2 teaspoons sour cream
  • 1 teaspoon lemon zest
  • 1/4 teaspoon lemon extract
  • 2 tablespoons lemon juice


  • Preheat oven to 350 degrees. Spray a 9 inch loaf pan with a non stick spray.
  • In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, lemon zest and white chocolate chips. Stir well.
  • In a medium bowl, combine the eggs, extracts, lemon juice and oil. Whisk to combine.
  • Pour the wet ingredients into the dry, all at once. Stir well to combine until there are no dry floury spots left.
  • Pour the batter into the prepared pan Bake at 350 until a wooden skewer inserted into the middle comes out clean, about 60 minutes. If it starts to get too brown on top, cover loosely with foil.
  • When done, cool in pan for five minutes, then run a butter knife along the edges to loosen the cake and turn it out onto a wire rack to finish cooling.
  • For glaze, combine all the glaze ingredients in a small bowl. Whisk to combine, making sure to get rid of all the lumps.
  • Pour or spoon glaze over the cooled cake.


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