Lemon Pound Cake Recipe
User Reviews
4.9
Lemon Pound Cake Recipe
Description
The cake batter is prepared by creaming softened butter, cream cheese, and sugar until fluffy, then beating in eggs one at a time. Lemon juice and zest are incorporated to deliver citrus notes throughout the dense but tender cake, which includes all-purpose flour and a pinch of kosher salt for balance. Baking in a bundt or tube pan ensures even cooking and a moist crumb.
Once cooled, the cake is drizzled with a glaze made from confectioners' sugar, lemon juice, lemon zest, and buttermilk. This glaze adds a sweet, tangy finish that complements the lemon-infused cake. The texture is finely crumbed and moist, suitable for slicing and serving with tea or coffee.
For storage, keep the cooled cake covered at room temperature for up to four days, or freeze unglazed wrapped tightly for up to three months. Glaze the cake after thawing to maintain its texture and flavor.
Ingredients
For the Lemon Pound Cake
- 1 1/2 /2 cups butter
- 1 (8-ounce) package cream cheese
- 6 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
For the Lemon Buttermilk Glaze
- 1 1/2 /2 cups confectioners sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon buttermilk
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.
Notes
- Store the cake in an airtight container or under a cake dome at room temperature for 3 to 4 days.
- For freezing, cool the cake completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months; glaze after thawing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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