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
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.
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
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.
Scan for Demonstration Video
1 1/2 cups (195 grams) all purpose
1/2 teaspoon (2 grams)
(1 gram) salt
1/3 cups (265 grams) granulated white
Zest of one lemon, finely grated
3/4 cup (170 grams) unsalted
at room temperature
4 ounces (115 grams)
full fat cream cheese, at room
1 1/2 teaspoons (6 grams) pure
at room temperature
2 cups (230 grams)
confectioners' (powdered or icing) sugar
3 - 4 tablespoons freshly squeezed lemon juice