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:

1. In a small bowl, mix together lemon juice and powdered sugar. Set aside.

Lemon Cream Cheese Frosting:

1. In a stand mixer or bowl, whip the cream cheese until smooth.
2. Add powdered sugar, lemon juice, lemon zest, and vanilla.
3. Continue mixing until smooth and soft to medium peaks form. Set aside.

Lemon Pound Cake Batter:

1. Preheat oven to 350°F.
2. In a large bowl, cream together softened butter, lemon zest, and sugar until fully incorporated.
3. Add yogurt (or whole milk), lemon juice, salt, and vanilla. Mix well.
4. Whisk in eggs until everything is fully combined.
5. Fold in flour and baking powder until incorporated.
6. Transfer the batter to a parchment-lined 9×6 loaf pan.
7. Spread the batter evenly and create a line down the center to allow air to pass through.
8. Bake for 45-50 minutes.
9. Remove from the oven and poke holes throughout the cake.
10. Brush on the lemon syrup and allow the cake to absorb it all. Set aside to cool completely.
11. Once cooled, remove from the pan and top with lemon cream cheese frosting.
12. 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.

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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.

Course brunch, Dessert

Cuisine American

Keyword lemon, lemon pound cake, pound cake

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 slices

Author kingcooks

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.

Welcome to a breakfast experience like no other! If you’re a fan of French toast and pound cake, this recipe will become your new morning favorite. Combining the rich, buttery goodness of pound cake with the classic flavors of French toast, this dish is perfect for special occasions or any time you want to treat yourself to something truly indulgent. Let’s dive into this delicious pound cake French toast recipe!

Why You’re Going to Love This Recipe

This Pound Cake French Toast is a game-changer for breakfast lovers. Here’s why you’ll absolutely adore it:

• Rich and Buttery: Using pound cake instead of traditional bread gives this French toast a dense, rich texture that’s simply irresistible.
• Flavorful Twist: The addition of orange and lemon zest in the batter adds a refreshing citrus note that perfectly complements the sweetness.
• Indulgent Toppings: Whipped caramel cream and maple butter take this dish to the next level of decadence, making every bite a heavenly experience.
• Versatile and Customizable: Top with your favorite fresh fruits—strawberries, blueberries, or even peaches—to add a burst of flavor and color.
• Perfect for Special Occasions: Whether it’s a weekend brunch, a holiday breakfast, or just a day you want to make special, this recipe is sure to impress.

Ingredients You’ll Need

For the Pound Cake French Toast:

• Butter pound cake loaf
• Fresh strawberries (or any other fresh fruit)
• Butter (for cooking)

For the French Toast Batter:

• Milk
• Large eggs
• Brown sugar
• Vanilla
• Orange zest
• Lemon zest
• Cinnamon

For the Caramel Whipped Cream:

• Heavy whipping cream (cold)
• Caramel
• Salt

For the Maple Butter:

• Maple syrup (cold)
• Butter (melted and cooled)

Instructions

Caramel Whipped Cream:

1. In a bowl or stand mixer, combine the heavy whipping cream, caramel, and salt.
2. Whisk until smooth and soft peaks form.
3. Place in the fridge until you’re ready to serve.

Maple Butter:

1. In a bowl, mix the maple syrup and melted butter until fully incorporated.
2. Place in the fridge until ready to serve.

French Toast Batter:

1. In a bowl, combine the milk, eggs, brown sugar, vanilla, orange zest, lemon zest, and cinnamon.
2. Mix thoroughly and set aside.

Assemble:

1. Cut the pound cake into slices.
2. Dip each slice into the French toast batter, ensuring it’s completely covered.
3. In a pan over medium heat, melt a couple tablespoons of butter.
4. Working in batches, cook the pound cake slices on both sides until golden brown and crispy around the edges, about 2-3 minutes per side.
5. Stack a couple pieces on a plate, top with the caramel whipped cream, add fresh strawberries (or your fruit of choice), and drizzle with maple butter.

Serving Suggestions

Serve your Pound Cake French Toast warm, with an extra dollop of whipped caramel cream on the side. The combination of flavors—citrusy, sweet, and buttery—paired with the fresh burst of strawberries, creates a symphony of taste that will leave you craving more. This dish is perfect for weekend brunches, holiday breakfasts, or any day you want to start with a bit of luxury.

Final Thoughts

This Pound Cake French Toast is more than just a meal; it’s an experience. The crispy edges of the pound cake, the creamy, caramel-infused topping, and the freshness of the fruit all come together to create a dish that’s both comforting and decadent. Whether you’re making it for yourself or serving it to guests, it’s sure to impress and satisfy. Enjoy every bite!

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Pound Cake French Toast

Transform your mornings with a twist on a classic favorite—Pound Cake French Toast. Imagine slices of buttery pound cake, soaked in a fruit zest, cinnamon-infused batter, and fried to golden perfection. Top with luscious whipped caramel cream, fresh strawberries, and a drizzle of rich maple butter for a breakfast that’s both indulgent and unforgettable.

Course Breakfast, brunch

Cuisine American

Keyword brunch, french toast, pound cake

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 1 12 oz butter pound cake loaf
• 1 cup fresh strawberries or any other fresh fruit
• Butter for cooking

French Toast Batter

• 1/2 cup milk
• 2 large eggs
• 1 tbsp brown sugar
• 1 tsp vanilla
• 1 tsp orange zest
• 1 tsp lemon zest
• 1/2 tsp cinnamon

Caramel Whipped Cream

• 1 cup heavy whipping cream cold
• 1/4 cup caramel
• 1/4 tsp salt

Maple Butter

• 1/4 cup maple syrup cold
• 3 tbsp butter melted and cooled

Instructions

Caramel Whipped Cream

• In a bowl or stand mixer, add all ingredients listed under “Caramel Whipped Cream.” Whisk until smooth and forms soft peaks. Place in the fridge until you’re ready to serve.

Maple Butter

• In a bowl add all ingredients listed under “Maple Butter” and mix until fully incorporated. Place in the fridge until ready to serve.

French Toast Batter

• In a bowl, add all ingredients listed under “French Toast Batter.” Mix thoroughly and set aside.

Assemble

• Cut the pound cake into slices and dip into the french toast batter making sure each piece is completely covered.
• Add a couple tablespoons of butter to a pan over medium heat. Working in batches, cook the pound cake slices on both sides until golden brown and crispy around the edges. This should take about 2-3 minutes per side.
• Once cooked, stack a couple pieces on a plate, top with the caramel infused whipped cream, add the fresh fruit of your choice and drizzle on the maple butter. I used strawberries but you can use any fresh fruit and it will be amazing. Grab a fork and enjoy this experience!

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