Zesty Lemon Pound Cake w/ glaze

By á-23822

Simple yet packs a mighty flavor!

Ingredients

• Cake:
• 3 sticks butter
• 1 (8-ounce) package cream cheese
• 6 eggs
• 2 tablespoons lemon juice
• zest of 1 lemon
• 3 cups sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vanilla
• Glaze:
• 1 - 1/2 cups powdered sugar
• 2 tablespoons lemon juice
• zest of 1 lemon
• 1 tablespoon buttermilk

Preparation

Step 1

Cake:
Preheat oven to 325 degrees.

Prepare bundt; set aside.

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

Cream together 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 into prepared pan.

Bake until golden brown and skewer inserted into middle of cake comes out clean, about 90 minutes.

Glaze:
As the cake is cooling, whisk together powdered sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top.