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Few things bring me joy the way a moist and delicious lemon pound cake does. This recipe has been highly requested over on IG and Twitter so I finally decided to #MakeItHappen for you guys! With the Holiday Season approaching, this should be a staple on your dessert table.
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Shopping List:
Lemon Pound Cake:
3 cups sugar
3 cup cake flour
3 sticks unsalted butter
1.5 Lemon juice
1 whole lemon zest
1 tsp vanilla
1 tsp almond
8 oz cream cheese
6 eggs
1 tsp baking powder
1 pinch Salt
Icing
1 stick unsalted Butter
2.5 cups powdered Sugar
1/2 zest 1/2 juice Lemon
Salt
8 oz Cream cheese
For the Cake:
Preheat oven to 350 degrees
Whisk together 3 cups of cake flour, 1 tsp baking powder, and a pinch of salt in smaller bowl and set aside
Mix together 3 sticks of butter in larger bowl
Add one package of cream cheese and blend well
Add 3 cups of sugar and blend until light and fluffy about 2 minutes
Add eggs one at a time, blending mixture after each egg
Add in 1 tsp vanilla extract, 1 tsp almond extract, 1 zest of lemon, 1.5 lemon juice and blend. (Extracts flavors are optional)
Add in cake flour mixture in 3 parts, blend after each addition
Spray a Bundt pan well with cake release spray and pour mixture into pan (you can also use grease/flour method if preferred)
Bake for 75-85 minutes
Prepare icing while cake is at last 5 minutes of bake time
Once cake is removed, allow to cool for 10-15 minutes prior to flipping
Icing:
In a large bowl whip 1 stick of butter
Add in 1 package of cream cheese and mix well for 2 minutes until light and fluffy on high speed
Add in 2.5 cups of powdered sugar in 3 parts and mix well
Add 1/2 lemon zest, 1/2 lemon juice and pinch of salt and mix
Place mixture in plastic bag to top cake. Cut corner and pipe around top of warm cake
Spread across the top evenly. The warm cake will cause the icing to drip naturally around the sides
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