Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 30 min
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 1 3/4 c. all-purpose flour, spooned and leveled; 1 tsp. baking powder; 1/2 tsp. kosher salt; 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature; 4 oz. cream cheese, at room temperature; 1 1/2 c. granulated sugar; 3 large eggs; 1 tsp. pure lemon extract; 2 tbsp. finely grated lemon zest, plus 2 tbsp. lemon juice; 1 c. confectioners’ sugar; 1 tbsp. fresh lemon juice; 1 tbsp. whole milk; Lemon zest curls, for garnish

This classic cake is a perfect balance between sweet and tart!

By Beth BranchPublished: Mar 14, 2024

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lemon pound cake on a cutting board with tea near by

Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs

Whether you're celebrating Easter, Mother's Day, or just an average Wednesday, this delicious, dense, brightly flavored pound cake is the way to do it. Pro tip: Pop a slice in the microwave or toaster oven and serve with hot coffee or tea!

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Ingredients

For the Lemon Pound Cake:

1 3/4 cups all-purpose flour, spooned and leveled
1 tsp. baking powder
1/2 tsp. kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 tsp. pure lemon extract
2 Tbsp. finely grated lemon zest, plus 2 tbsp. lemon juice

For the Lemon Glaze:

1 cup confectioners’ sugar
1 Tbsp. fresh lemon juice
1 Tbsp. whole milk
Lemon zest curls, for garnish

Directions

1. Step 1Make the cake: Line an 8 1/2- by 4 1/2-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Whisk together flour, baking powder, and salt in a bowl.
2. Step 2Beat butter, cream cheese, and sugar with an electric mixer on medium-high, scraping sides as needed, until light and fluffy, 1 to 2 minutes. Beat in eggs, 1 at a time, until incorporated after each addition. Beat in lemon extract. Beat in flour mixture and lemon zest and juice. Transfer batter to prepared pan; smooth top.
3. Step 3Place in a cold oven and heat to 300ºF. Bake until top is golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs attached, 1 hour and 20 minutes to 1 hour and 25 minutes. Cool in pan on a wire rack 10 minutes, then use overhangs to transfer to rack to cool completely.
4. Step 4Make the glaze: Whisk together confectioners’ sugar, lemon juice, and milk in a bowl. Spoon glaze over cake and spread with the back of the spoon. Garnish with lemon zest curls. Serve immediately or store, covered, at room temperature up to 3 days.