Lemon Pound Cake

By RoketJSquerl

Ingredients

• For the Lemon Pound Cake:
• 3 sticks butter (1 1/2 cups)
• 1 (8-ounce) package cream cheese
• 6 eggs
• 2 tablespoons lemon juice
• zest of one lemon
• 3 cups sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vanilla
• For the Lemon Buttermilk Glaze:
• 1 1/2 cups confectioner’s sugar
• 2 tablespoons lemon juice
• zest of 1 lemon
• 1 tablespoon buttermilk

Details

Servings 12
Preparation time 15mins
Cooking time 105mins
Adapted from addapinch.com

Preparation

Step 1

For the Lemon Pound Cake

Preheat oven to 325 degrees. Prepare bundt or tube pan and set aside.

Let butter, cream cheese, and eggs come to room temperature.

Cream together butter, cream cheese and sugar til 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 into prepared bundt or tube pan.

Bake until golden brown and skewer inserted into middle of cake comes out clean, about 1 hour and 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.