Lemon Pound Cake Recipe: Moist and Zesty
Lemon Pound Cake with a moist, zesty taste.
Ingredients
- 1½ cups butter
- 8 oz cream cheese
- 3 cups sugar
- 6 eggs
- 3 cups flour
- ¼ cup lemon juice
- 2 tbsp zest
- Glaze: 1½ cups powdered sugar + 2–3 tbsp lemon juice
- Optional: Berries
- Suggested Pairings: Tea Prosecco
Instructions
- Cream butter, cream cheese, sugar 5–7 min.
- Add eggs one at a time.
- Mix in flour, salt, lemon juice, and zest.
- Pour into a greased Bundt pan.
- Bake at 325°F 70–80 min.
- Cool 15 min in pan; invert.
- Cool completely; drizzle glaze.
- Serve on a white ceramic stand.
Notes
- Room-temp ingredients.
- Store 4 days at room temperature or freeze 3 months.
- Try a blueberry or limoncello variation.
- Pair with fresh berries.