Citrus Pound Cake With Lemon Cream Cheese Frosting Recipe

Name: Citrus Pound Cake With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 6 large eggs, room temperature; 1 cup unsalted butter, room temperature; 3 cups pure cane granulated sugar; 1 tablespoon lemon flavoring (Lemon, LorAnn Gourmet baking emulsion); 1 lemon, zested; 2 1/2 teaspoons fresh lemon juice; 3 cups cake flour; 1 cup heavy whipping cream; LEMON CREAM CHEESE FROSTING; 8 ounces cream cheese, softened; 4 tablespoons unsalted butter, room temperature; 3 1/2 teaspoons fresh lemon juice; 1 lemon, zested; 4 cups powdered sugar; heavy whipping cream

Servings: persons

CAKE
6 large eggs, room temperature
1 cup unsalted butter, room temperature
3 cups pure cane granulated sugar
1 tablespoon lemon flavoring (Lemon, LorAnn Gourmet baking emulsion)
1 lemon, zested
2 1/2 teaspoons fresh lemon juice
3 cups cake flour
1 cup heavy whipping cream
LEMON CREAM CHEESE FROSTING
8 ounces cream cheese, softened
4 tablespoons unsalted butter, room temperature
3 1/2 teaspoons fresh lemon juice
1 lemon, zested
4 cups powdered sugar
heavy whipping cream

1
For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
2
Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
3
For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.

2511

kcal

Calories

114

Fat

351

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CAKE, 6 large eggs, room temperature, 1 cup unsalted butter, room temperature, 3 cups pure cane granulated sugar, and more.

Yes, Citrus Pound Cake With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Citrus Pound Cake With Lemon Cream Cheese Frosting

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