Lemon Pound Cake with Lemon Cream Cheese Frosting
A perfect blend of tangy citrus and rich, buttery goodness. Each bite of this moist, dense cake bursts with fresh lemon flavor, thanks to the generous use of zest and juice. Topped with an unforgettable lemon cream cheese frosting, this dessert is a true showstopper. Whether you’re treating yourself to a sweet escape or impressing guests with a delightful finale to any meal, this lemon pound cake promises to be a bright and irresistible highlight.
Why You’re Going to Love This Recipe
- Bursting with Flavor: The combination of fresh lemon zest and juice infuses every bite with vibrant citrus notes.
- Moist and Tender: The perfect balance of ingredients ensures a moist and dense texture that’s utterly satisfying.
- Showstopping Frosting: The lemon cream cheese frosting adds a creamy, tangy finish that elevates this cake to a whole new level.
- Simple and Elegant: With straightforward steps, this cake comes together effortlessly while still impressing with its elegant presentation.
- Versatile Delight: Perfect for brunch, dessert, or a midday treat, this cake fits any occasion beautifully.
Ingredients
Lemon Pound Cake Batter:
- All-purpose flour
- Sugar
- Whole milk or yogurt
- Unsalted butter, softened
- Large eggs
- Lemon juice
- Lemon zest
- Vanilla
- Baking powder
- Salt
Lemon Syrup:
- Lemon juice
- Powdered sugar
Lemon Cream Cheese Frosting:
- Cream cheese, softened
- Powdered sugar
- Lemon juice
- Lemon zest
- Vanilla
Instructions
Lemon Syrup:
- In a small bowl, mix together lemon juice and powdered sugar. Set aside.
Lemon Cream Cheese Frosting:
- In a stand mixer or bowl, whip the cream cheese until smooth.
- Add powdered sugar, lemon juice, lemon zest, and vanilla.
- Continue mixing until smooth and soft to medium peaks form. Set aside.
Lemon Pound Cake Batter:
- Preheat oven to 350°F.
- In a large bowl, cream together softened butter, lemon zest, and sugar until fully incorporated.
- Add yogurt (or whole milk), lemon juice, salt, and vanilla. Mix well.
- Whisk in eggs until everything is fully combined.
- Fold in flour and baking powder until incorporated.
- Transfer the batter to a parchment-lined 9×6 loaf pan.
- Spread the batter evenly and create a line down the center to allow air to pass through.
- Bake for 45-50 minutes.
- Remove from the oven and poke holes throughout the cake.
- Brush on the lemon syrup and allow the cake to absorb it all. Set aside to cool completely.
- Once cooled, remove from the pan and top with lemon cream cheese frosting.
- Slice into pieces and enjoy!
Tip: Pierce the center with a toothpick to ensure it’s cooked through. Look for loose crumbs on the toothpick. If it’s wet batter, return to the oven for an additional 5-10 minutes.
Lemon Pound Cake
A perfect blend of tangy citrus and rich, buttery goodness. Each bite of this moist, dense cake bursts with fresh lemon flavor, thanks to the generous use of zest and juice. Topped with an unforgettable lemon cream cheese frosting, this dessert is a true showstopper. Whether you’re treating yourself to a sweet escape or impressing guests with a delightful finale to any meal, this lemon pound cake promises to be a bright and irresistible highlight.
Servings: 6 slices
Equipment
- 9×6 loaf pan
Ingredients
Lemon Pound Cake Batter
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup whole milk or yogurt
- 1/2 cup butter unsalted softened
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp salt
Lemon Syrup
- 3 tbsp lemon juice
- 3 tbsp powdered sugar
Lemon Cream Cheese Frosting
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
Instructions
Lemon Syrup
- In a small bowl, mix together all ingredients listed under “LEMON SYRUP” and set aside.
Lemon Cream Cheese Frosting
- In a stand mixer or bowl, start by whipping the cream cheese until it’s smooth.
- Then add in the powdered sugar, lemon juice, lemon zest and vanilla.
- Continue to mix until it’s nice and smooth and forms soft to medium peaks.
- Once peaks are achieved, set aside.
Lemon Pound Cake Batter
- Preheat oven to 350F.
- In a large bowl, cream together softened butter, lemon zest and sugar. Mix until fully incorporated.
- Then, add in yogurt (or whole milk), lemon juice, salt, vanilla and continue to mix.
- Now, whisk in the eggs until everything is fully combined.
- Finally, fold in flour and baking powder.
- Once incorporated, transfer to a parchment lined 9×6 loaf pan.
- Spread the batter out evenly and make a line going down the center to allow air to pass through.
- Place in the oven and bake for 45-50 minutes.
- Remove from the oven and poke holes throughout the cake.
- Then, brush on the lemon syrup and allow the cake to it all up.
- Set aside to cool completely.
- Once cooled, removed from the pan and top with the lemon cream cheese frosting.
- Slice into pieces and enjoy!
Video
Notes
Tip: Pierce the center with a toothpick to assure that it’s cooked through.
Loose crumbs is what you what to see on the toothpick. If it’s wet batter, return to the oven for an additional 5-10 minutes.
Storage Suggestions
- Room Temperature: Store the lemon pound cake in an airtight container at room temperature for up to 3 days. Ensure it is kept in a cool, dry place away from direct sunlight.
- Refrigerator: For extended freshness, refrigerate the cake in an airtight container for up to a week. Bring to room temperature before serving for optimal flavor and texture.
- Freezer: Wrap the cake (without frosting) tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then frost with the lemon cream cheese frosting before serving.
