Lemon Pound Cake

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Lemon pound cake topped with a lemon buttermilk glaze
1-1/2 C butter
1 8-oz package cream cheese
6 eggs
2 T lemon juice
zest from 1 lemon
3 C sugar
3 C all-purpose flour
1 t salt
1 T vanilla
Lemon Buttermilk Glaze
1-1/2 C powdered sugar
2 T lemon juice
zest of 1 lemon
1 T buttermilk
For the Lemon Pound Cake
Preheat oven to 325 degrees. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
Let 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.
Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes.

For the Lemon Buttermilk Glaze
As the cake is cooling, whisk together powdered 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.
perfect for Easter dessert!


Member since Dec 2009

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