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Lemon Frosted Pound Cake

Pound Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter and flour a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

In a large bowl, sift the flour with the baking powder, baking soda, and salt. 

In a small bowl rub the lemon zest into the sugar.

In the bowl of your electric mixer (fitted with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Add the vanilla extract and sugar and beat on medium-high speed until the mixture is light and fluffy (about 5 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture, in two additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 60 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes. Then remove the cake from the pan to finish cooling before frosting.

Lemon Frosting: Place the confectioners sugar in a medium sized bowl. Add about 3 tablespoons of the lemon juice and whisk until you have a thick and smooth glaze. Add more lemon juice or powdered sugar, as needed to get the correct pouring consistency. Slowly pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before covering and storing. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.

Makes one 9 inch loaf.

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Pound Cake:

1 1/2 cups (195 grams) all purpose flour

1/2 teaspoon (2 grams) baking powder

1/8 teaspoon baking soda

1/4 teaspoon (1 gram) salt

1 1/3 cups (265 grams) granulated white sugar

Zest of one lemon, finely grated

3/4 cup (170 grams) unsalted butter, at room temperature

4 ounces (115 grams) full fat cream cheese, at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

3 large eggs, at room temperature

Lemon Frosting:

2 cups (230 grams) confectioners' (powdered or icing) sugar

3 - 4 tablespoons freshly squeezed lemon juice