Lemon Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Lemon Pound Cake:
  • Preheat oven to 325°F. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
  • Let the butter, cream cheese and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy.
  • Add eggs one at a time then add lemon juice and zest and combine well.
  • Add flour, salt and vanilla. Mix until just well-combined but do not over mix.
  • Pour the cake batter into the prepared bundt or tube pan.
  • Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes.
  • For the Lemon Buttermilk Glaze:
  • As the cake is cooling, whisk together confectioner's sugar, lemon juice, lemon zest and buttermilk to make the glaze.
  • Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
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