Lemon Pound Cake Recipe

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Lemon Pound Cake; 1 1/2 cups butter (3 sticks); 1 (8 ounce) package cream cheese; 6 large eggs; 2 tablespoons lemon juice; 1 lemon, zest of; 3 cups sugar; 3 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon vanilla extract; For the Lemon Buttermilk Glaze; 1 1/2 cups confectioners' sugar; 2 tablespoons lemon juice; 1 lemon, zest of; 1 tablespoon buttermilk

Servings: persons

For the Lemon Pound Cake
1 1/2 cups butter (3 sticks)
1 (8 ounce) package cream cheese
6 large eggs
2 tablespoons lemon juice
1 lemon, zest of
3 cups sugar
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vanilla extract
For the Lemon Buttermilk Glaze
1 1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 lemon, zest of
1 tablespoon buttermilk

1
For the Lemon Pound Cake:
2
Preheat oven to 325u00b0F. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
3
Let the butter, cream cheese and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy.
4
Add eggs one at a time then add lemon juice and zest and combine well.
5
Add flour, salt and vanilla. Mix until just well-combined but do not over mix.
6
Pour the cake batter into the prepared bundt or tube pan.
7
Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes.
8
For the Lemon Buttermilk Glaze:
9
As the cake is cooling, whisk together confectioner's sugar, lemon juice, lemon zest and buttermilk to make the glaze.
10
Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.

2163

kcal

Calories

Fat

304

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 15 ingredients. The key ingredients include: For the Lemon Pound Cake, 1 1/2 cups butter (3 sticks), 1 (8 ounce) package cream cheese, 6 large eggs, and more.

Yes, Lemon Pound Cake 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.

Lemon Pound Cake

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