A bright and delicious lemon flavored pound cake that is both sweet and a little tart. Topped with a lemon-flavored frosting.
Course Dessert
Cuisine Southern
Keyword lemon, pound cake, summer
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 20
Author Christin Mahrlig
Ingredients
1 1/2cupsunsalted butter,softened
8ouncescream cheese,softened
3cupssugar
1/4cupfresh lemon juice
2teaspoonslemon zest
1tablespoonvanilla extract
6eggs,room temperature
3cupsflour
1/4teaspoonsalt
Frosting
1/2cupmelted butter
2 1/2cupsconfectioners' sugar
3tablespoonslemon juice
1/2teaspoonvanilla extract
milkoptional
Instructions
Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt pan.
Beat the butter using an electric mixer with a paddle attachment until light and smooth.
Add cream cheese and beat until smooth.
Add sugar gradually and beat for 3 minutes. Add lemon juice, zest, and vanilla. Mix well.
Beat in eggs 2 at a time, scraping down sides of bowl once or twice.
Add flour and salt and beat just until evenly mixed.
Pour into prepared pan. Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
Cool on wire rack for 15 minutes and then invert cake onto a cake stand or serving platter.
To make frosting, beat together melted butter and confectioners' sugar. Add in lemon juice and vanilla extract. Beat until smooth. Thin with milk if too thick.
Let cake cool almost to room temperature before frosting. Spoon frosting on top of cake so that it drips down edges.