Lemon Pound Cake
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5.0
177 reviews
Excellent
Lemon Pound Cake
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Lemon pound cake is bursting with sweetness and a bright lemon flavor! Recipe includes a how to video!
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Ingredients
For Lemon Pound Cake
- 1 1 cup unsalted butter softened
- 8 8 oz cream cheese softened (use full-fat cream cheese that is sold in bricks, not the spreadable kind sold in tubs)
- 2 ½ 2 ½ cups granulated sugar
- 2.5 2.5 Tablespoons lemon zest (this is usually 2-3 lemons for me. Be sure not to zest much into the papery white layer or “pith” of the lemon or the flavor may be bitter)
- 5 5 large eggs room temperature preferred
- 2 2 teaspoons vanilla extract
- 1 1 teaspoon lemon extract optional, see note
- 3 3 cups all-purpose flour
- 1 1 teaspoon baking powder
- ¾ ¾ teaspoon salt
- ⅓ ⅓ cup buttermilk
For Glaze
- 2 2 cups powdered sugar
- 2 2 Tablespoons butter, melted salted or unsalted will work
- 1-3 1-3 Tablespoons lemon juice plus additional as needed
- ¼ ¼ teaspoon vanilla extract
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Instructions
- Arrange oven rack to center of your oven and preheat the oven to 350F (175C). Thoroughly grease (I use vegetable shortening) and flour a 12-cup bundt pan or 10" tube pan (see notes to bake in loaf pans). Be sure to tap/shake out excess flour or, rather than greasing/flouring you may spray with baking spray.
- In the bowl of a stand mixer (or using an electric mixer), beat together butter, cream cheese, sugar and lemon zest on medium-speed until creamy, well-combined and batter is lightened in color.
- Add eggs, one at a time, stirring well after each addition. Scrape the sides and bottom of the bowl and stir in vanilla extract and lemon extract (if using). The mixture should be very smooth, light, and creamy when finished.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low-speed, alternate adding the flour mixture and buttermilk to the butter batter, starting and ending with the flour mixture (I add the flour in 3 parts and the buttermilk in 2).
- Pour lemon pound cake batter into your prepared bundt pan and bake on 350F (175C) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven.
- Allow to cool for 15-25 minutes and then carefully (it will still be hot! invert onto cooling rack to cool completely before decorating with glaze.
Lemon Glaze
- Prepare glaze by whisking together powdered sugar, melted butter, and vanilla extract. Mixture will be very thick until you add the lemon juice.
- Add lemon juice, one tablespoon at a time, until the consistency is thin enough that it falls in ribbons off of your whisk, but thick enough that it holds its shape for several seconds before dissolving back into the bowl.
- Drizzle lemon glaze over cooled pound cake. Allow glaze to set for 30-60 minutes (this may be faster or longer, depending on the precise thickness of your glaze) and then dig in!
Equipments used:
Notes
- This is optional and I do not use it, but it will give your pound cake a more intense lemon flavor.
- This recipe may be baked in two loaf pans instead. Divide the batter evenly into two pans that have been thoroughly greased and floured (or sprayed with baking spray) and bake in the center rack for approximately 50 minutes or until a wooden skewer inserted in the center of the cake comes out clean or with a few moist crumbs.
- Store at room temperature in an airtight container or wrapped in plastic wrap or foil for up to five days. While I don't recommend refrigerating this cake (the fridge will dry it out), it may be wrapped tightly and frozen for several months.
Nutrition Information
Show Details
Serving
1slice with glaze
Calories
603kcal
(30%)
Carbohydrates
87g
(29%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Trans Fat
1g
Cholesterol
135mg
(45%)
Sodium
260mg
(11%)
Potassium
138mg
(4%)
Fiber
1g
(4%)
Sugar
62g
(124%)
Vitamin A
896IU
(18%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices with glaze
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Serving | 1slice with glaze | |
| Calories | 603kcal | 30% |
| Carbohydrates | 87g | 29% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 260mg | 11% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
177 reviews
Excellent
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