Old Fashioned Lemon Pound Cake
Old Fashioned Lemon Pound Cake is full of lemon flavor in the perfect dense and delicious cake. It can easily be made in a bundt cake, tube pan, or two loaf pans.
Servings: 12 slices
Lemon Pound Cake
- 1 cup salted butter softened
- 8 ounces cream cheese softened
- 2 cups sugar
- 6 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Lemon Pound Cake
Preheat oven to 350 degrees. Grease a bundt cake pan well and dust with flour to prevent cake from sticking.
In a large mixing bowl, use a hand mixer to cream together butter and cream cheese until light and fluffy. Beat in sugar until smooth.
Add in eggs one at a time and beat until smooth. Mix in lemon juice, lemon extract, vanilla extract, and lemon zest until combined.
Slowly add in flour, mixing in between additions. Once just combined, pour into prepared bundt cake pan.
Bake in the preheated 350 degree oven for 1 hour and 15 minutes (or up to 1 hour and 30 minutes). Cool in the pan for 15 minutes before removing and inverting to a wire rack to cool completely.
In a small mixing bowl, whisk together powdered sugar, lemon juice, and vanilla extract.
Once cake is completely cooled, slowly drizzle lemon glaze over the top of the cake and let sit until hardened.
Serving: 1slice | Calories: 256kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 97mg | Potassium: 99mg | Fiber: 1g | Sugar: 11g | Vitamin A: 389IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg