Old Fashioned Lemon Pound Cake
User Reviews
4.5
18 reviews
Excellent
Old Fashioned Lemon Pound Cake
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This super moist Lemon Pound Cake is full of lemon flavor and is topped with a lemon glaze. It can easily be made in a bundt cake, tube pan, or two loaf pans.
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Ingredients
Lemon Pound Cake
- 1 cup salted butter softened
- 8 ounces cream cheese softened
- 2 cups granulated sugar
- 6 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
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Instructions
Lemon Pound Cake
- Preheat the oven to 350°F (175°C). Grease a bundt cake pan thoroughly, using shortening or butter. Then dust with flour to prevent sticking.
- In a large mixing bowl, use a hand mixer to cream together the softened butter and cream cheese until light and fluffy, about 1–2 minutes.
- Add 2 cups granulated sugar and beat until smooth and fully combined. Then, add the eggs one or two at a time, beating well after each addition until the mixture is smooth.
- Mix in 1/4 cup lemon juice, 1 tablespoon lemon zest 1 teaspoon lemon extract, and 1 teaspoon vanilla extractuntil everything is well incorporated.
- Gradually add 3 cups all-purpose flour, mixing after each addition until just combined. Be sure to scrape the sides and bottom of the bowl to ensure everything is evenly mixed. Do not overmix.
- Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Lemon Glaze
- Make the lemon glaze once the cake is completely cooled. In a small mixing bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla extract until smooth.
- Drizzle the glaze evenly over the top of the completely cooled cake. Let the glaze set for 10–15 minutes before serving.
Notes
- Bundt Pan (10–12 cup): Bake 1 hour 15 minutes to 1 hour 30 minutes
- Tube Pan (9-inch, 12-cup): Bake 1 hour 15 minutes to 1 hour 30 minutes.
- Loaf Pans (two 9 x 5-inch): Divide batter evenly. Bake 60–70 minutes, checking for doneness at 60 minutes.
Nutrition Information
Show Details
Serving
1slice
Calories
256kcal
(13%)
Carbohydrates
35g
(12%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
114mg
(38%)
Sodium
97mg
(4%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
389IU
(8%)
Vitamin C
4mg
(4%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 256kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 114mg | 38% |
| Sodium | 97mg | 4% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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