Dessertscountryliving
Lemon Pound Cake
This classic cake is a perfect balance between sweet and tart!
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Make the cake: Line an 8 1/2- by 4 1/2-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Whisk together flour, baking powder, and salt in a bowl.
2
Beat butter, cream cheese, and sugar with an electric mixer on medium-high, scraping sides as needed, until light and fluffy, 1 to ⏱️ 2 minutes. Beat in eggs, 1 at a time, until incorporated after each addition. Beat in lemon extract. Beat in flour mixture and lemon zest and juice. Transfer batter to prepared pan; smooth top.
large eggs3
3
Place in a cold oven and heat to 300ºF. Bake until top is golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs attached, ⏱️ 1 hour and ⏱️ 20 minutes to ⏱️ 1 hour and ⏱️ 25 minutes. Cool in pan on a wire rack ⏱️ 10 minutes, then use overhangs to transfer to rack to cool completely.
4
Make the glaze: Whisk together confectioners’ sugar, lemon juice, and milk in a bowl. Spoon glaze over cake and spread with the back of the spoon. Garnish with lemon zest curls. Serve immediately or store, covered, at room temperature up to 3 days.
Lemon zest curls, for garnish
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