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
- 9x6 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 9x6 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.