Citrus Pound Cake With Lemon Cream Cheese Frosting

"An absolutely top drawer pound cake that I found on Chefs."
photo by a user photo by a user
Ready In:
1 cake




  • For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
  • Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
  • For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.

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  1. I have made this wonderful cake many times and it's always a big hit. However, when I remove it from the oven, the lovely top has formed a crust that collapses onto the cake. I use a hand mixer and only beat the butter and sugar on medium and as I add the eggs I turn the mixer to low. By hand, I incorporate the cake flour because I thought I was over beating. Do you have any idea what is causing this? The frosting masks the problem but I'd like to get it done right!! Thanks.



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