This is the Best Lemon Pound Cake on the Internet! Tart, sweet, and filled with lemon flavor, you will adore this classic recipe with a secret ingredient for years to come!
Servings: 16 slices
Calories: 494kcal
Ingredients
For the Pound Cake:
- 8 ounces cream cheese, room temperature one brick
- 1 1/2 cups unsalted butter room temperature
- 1 teaspoon salt
- 2 1/2 cups granulated sugar
- 1 package lemon instant pudding (just use the mix/don’t cook this!) 3.4 ounce
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 3 1/2 teaspoons fresh lemon zest
For the Lemon Glaze:
- 1 1/3 cups powdered sugar sifted
- 3 tablespoons fresh lemon juice
- Optional: lemon zest for garnish
Instructions
For the Pound Cake:
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Preheat oven to 325 degrees.
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Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth.
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Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes.
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Lower speed of mixer to medium and add one egg at a time and mix until incorporated.
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Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated.
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Do not overbeat at this point.
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Add lemon zest to bowl and mix.
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Once everything is incorporated, pour cake batter into greased and floured or baking sprayed 12 cup bundt or tube pan.
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Bake for 1 hour and 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
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Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack for an hour or until it is completely cooled.
For the Glaze:
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Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily.
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Drizzle on top of cooled cake, sprinkle with lemon zest and serve.
Notes
- Use room temperature butter and cream cheese. The extra softness allows more air to incorporate into it while you’re beating it.
- Beat the butter, cream cheese, and sugar really well together for about five to seven minutes. More air equals a lighter cake especially since no other leaveners are used in this lemon cake recipe.
- Adding the flour. Use the lowest speed on the mixer and don’t overbeat.
- Be sure to preheat your oven. This step ensures more consistency and even cooking.
- Allow the cake enough time to cool. If the cake is hot the glaze may melt rather than harden.
Nutrition
Calories: 494kcal | Carbohydrates: 64g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 130mg | Sodium: 251mg | Potassium: 76mg | Sugar: 41g | Vitamin A: 820IU | Vitamin C: 1.7mg | Calcium: 33mg | Iron: 0.6mg
