Lemon Pound Cake Recipe

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup cake flour, plus 2 tablespoons; 1 1/2 cup sugar; 2 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup, salted butter, room temperature; 1 1/2 cup ricotta cheese; 3 large eggs; 2 tsp pure vanilla; 2 tsp lemon zest, equals about two large lemons; 1 tsp fresh lemon juice

Servings: persons

1 1/2 cup cake flour, plus 2 tablespoons
1 1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup, salted butter, room temperature
1 1/2 cup ricotta cheese
3 large eggs
2 tsp pure vanilla
2 tsp lemon zest, equals about two large lemons
1 tsp fresh lemon juice

1
Cream butter and sugar in large mixing bowl on medium high for 4 minutes.
2
You want to incorporate as much air into this.
3
Beat in eggs, one at a time.
4
Mix in ricotta,lemon juice, vanilla and zest, scraping sides after each addition.
5
Add in your dry ingredients and mix until just incorporated.
6
Pour batter into greased loaf pan and bake in preheated 350F oven for 45- 55 minutes.
7
Loaf is done when toothpick is inserted into center and comes out clean.
8
Cool in pan for 10 minutes before turning cake out.
9
Recipe by taylor68too.
10
For glaze: 1 cup powdered sugar, 2 tablespoons lemon juice.
11
Stir until liquid is mixed well into sugar.
12
Drizzle over cake.

1034

kcal

Calories

Fat

115

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 cup cake flour, plus 2 tablespoons, 1 1/2 cup sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 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

How did you like this recipe?

Frequently Asked Questions