Lemon Pound Cake Recipe

Name: Lemon Pound Cake Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 16
Cuisine: American
Ingredients: 1 ½ cup Unsalted Butter (1 1/2 cups butter); 8 oz Cream Cheese (8 ounces cream cheese); 3 cup Granulated Sugar (3 cups sugar); 6 pieces Egg (6 large eggs); 4 tbsp Lemon Juice (2 tablespoons lemon juice + 2 tablespoons lemon juice); 2 tbsp Lemon (1 tablespoon lemon zest + 1 tablespoon lemon zest); 3 cup All-Purpose Flour (3 cups all-purpose flour (spoon + level)); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 tbsp Vanilla (1 tablespoon vanilla extract); 1 ½ cup Icing Sugar (1 1/2 cups confectioner's sugar); 1 tbsp Buttermilk (1 tablespoon buttermilk)

Lemon Pound Cake Recipe - Dessert (American)

105 minAmerican

Servings16

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Steps

1For the Lemon Pound Cake
2Preheat 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.
3Let 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.
4Bake 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.
5For the Lemon Buttermilk Glaze
6As 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.