Lemon Pound Cake Recipe
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4.9
378 reviews
Excellent
Lemon Pound Cake Recipe
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This easy Lemon Pound Cake recipe makes a dream dessert for lemon lovers! Made with fresh lemon juice and zest and topped with a lemon buttermilk glaze, this moist pound cake is bursting with delicious flavor!
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Ingredients
For the Lemon Pound Cake
- 1 1/2 1 1/2 cups butter
- 1 1 (8-ounce) package cream cheese
- 6 6 large eggs
- 2 2 tablespoons lemon juice
- 1 1 tablespoon lemon zest
- 3 3 cups sugar
- 3 3 cups all-purpose flour
- 1 1 teaspoon kosher salt
- 1 1 tablespoon vanilla extract
For the Lemon Buttermilk Glaze
- 1 1/2 1 1/2 cups confectioner's sugar
- 2 2 tablespoons lemon juice
- 1 1 tablespoon lemon zest
- 1 1 tablespoon buttermilk
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Instructions
For the Lemon Pound Cake
- Preheat oven to 325 degrees. Prepare bundt or tube pan by brushing well with homemade pan release or by coating with shortening or butter and flouring light. Set aside.
- Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan.
- Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes. When cake is done, cool for 10 minutes in the pan. Then carefully turn the cake out onto a wire rack to finish cooling completely.
For the Lemon Buttermilk Glaze
- As the cake is cooling, whisk together ingredients confectioner's sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
Equipments used:
Notes
- Storage Tips
- To store: Place completely cooled cake in an airtight container or under a cake dome for up to 3 to 4 days.
- To freeze: Wait to glaze if you plan to freeze the baked and cooled cake immediately. Wrap the cooled cake tightly with plastic wrap, then foil. Store the wrapped cake in a freezer bag or airtight container and freeze for up to 3 months. To thaw and serve, unwrap and allow to thaw completely before slicing. Glaze the cake after it's thawed completely and just prior to serving for best results.
Nutrition Information
Show Details
Serving
1slice
Calories
457kcal
(23%)
Carbohydrates
67g
(22%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
115mg
(38%)
Sodium
326mg
(14%)
Potassium
56mg
(2%)
Sugar
48g
(96%)
Vitamin A
635IU
(13%)
Vitamin C
1.5mg
(2%)
Calcium
20mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 457kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 115mg | 38% |
| Sodium | 326mg | 14% |
| Potassium | 56mg | 1% |
| Sugar | 48g | 96% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
378 reviews
Excellent
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