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Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring
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Lemon Pound Cake

Dense, flavorful, and moist, this classic Lemon Pound Cake recipe is one you'll turn to again and again. Drizzled with a tangy lemon glaze, it can be served for breakfast, an after-dinner dessert, or anything in between.
Course Bread, Breakfast, Dessert
Cuisine American
Keyword lemon, lemon bread, pound cake, quick bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 441kcal

Ingredients

Glaze:

Instructions

  • Begin by preheating your oven to 325 degrees F.
  • Prepare your baking pan by spraying it with baking spray. Then, use a pastry brush to make sure all the nooks and crannies of the pan are coated with the spray. Set aside.
  • With an electric mixer, cream together the cream cheese, butter, and sugar. Mix until light and fluffy. Add the eggs one at a time and beat to combine.
  • Next, add the zest and juice from one lemon along with the vanilla extract. Mix well. Add in the flour and salt and mix until just combined.
  • Add this mixture to your prepared baking pan and bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  • Allow the loaf to cool in the pan for about 15 minutes. Then invert onto a cooling rack and remove from the pan. Allow the cake to completely cool before topping it with a confectioners' sugar glaze.
  • In a medium-sized bowl, start with the confectioners' sugar. Then, add the lemon juice along with the vanilla extract one tablespoon at a time to reach the desired consistency. Whisk to combine.
  • Whisk well until the glaze is smooth and no sugar clumps are visible. Drizzle onto your cake with the whisk or a spoon.

Nutrition

Calories: 441kcal | Carbohydrates: 64g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 175mg | Potassium: 82mg | Fiber: 1g | Sugar: 49g | Vitamin A: 652IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg