The best delicious Lemon Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Pound Cake recipe today!
Hello my friends, this Lemon Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon Pound Cake.
What Makes This Lemon Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Pound Cake.
Ready to make this Lemon Pound Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
CAKE:
1 1/2 c Unsalted butter, rm temp
8 oz Cream cheese, rm temp
3 c Sugar
1/4 c Fresh lemon juice
1 1/2 tb Vanilla extract
1 tb Grated lemon peel
6 Large eggs
3 c All purpose flour
1/4 ts Salt
GLAZE:
1 3/4 c Powdered sugar
3 tb Milk
1 tb Fresh lemon juice
FOR CAKE: Prehead oven to 350F. Grease and flour 10-inch-diameter
angel food cake pan. Using electric mixer, cream butter in large bowl
until light. Add cream cheese and beat until well combined. Add sugar
and beat until light and fluffy, about 3 minutes. Add lemon juice,
vanilla and lemon peel. Add eggs 2 at a time; beat until combined.
Add flour and salt and beat just until batter is smooth and creamy.
Spoon batter into prepared pan. Bake until tester inserted near
center comes out clean, about 1 1/2 hours. Cool cake in pan on rack
15 minutes. Turn out cake onto rack and cool.
FOR GLAZE: Mix all ingredients in small bowl until smooth. Spoon over
cake, allowing glaze to drip down sides. Let stand until glaze sets,
about 30 minutes (Can be made 8 hours ahead. Cover and let stand at
room temperature).
Yields
12 Servings
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