Recipes
Easy Lemon Pound Cake Recipe
Prep Time | 15 minutes |
Cook Time | 1 hr 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
For the Lemon Pound Cake
- 1 1/2 cup butter
- 1 package (8 ounce) cream cheese
- 6 eggs
- 2 tablespoon Lemon juice
- 1 Zest of lemon
- 3 cups sugar
- 3 cups all purpose flour
- 1 tablespoon Salt
- 1 tablespoon vanilla
For the Lemon Buttermilk Glaze
- 1 1/2 cups confectioners' sugar
- 2 tablespoon Lemon juice
- 1 Zest of lemon
- 1 tablespoon Buttermilk
Ingredients
For the Lemon Pound Cake
For the Lemon Buttermilk Glaze
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Instructions
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 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.