Lemon Pound Cake with Frosting

Lemon Pound Cake topped with raspberries on a cake stand.

5 from 3 votes

A bright and delicious lemon flavored pound cake that is both sweet and a little tart. Topped with a lemon-flavored frosting.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dessert

Cuisine: Southern

Keyword: lemon, pound cake, summer

Servings:

Author: Christin Mahrlig

Equipment

Ingredients

1 ½ cups unsalted butter softened
8 ounces cream cheese softened
3 cups sugar
¼ cup fresh lemon juice
2 teaspoons lemon zest
1 tablespoon vanilla extract
6 eggs room temperature
3 cups flour
¼ teaspoon salt

Frosting

½ cup melted butter
2 ½ cups confectioners' sugar
3 tablespoons lemon juice
½ teaspoon vanilla extract
milk optional

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.

Notes

The most important part of making a pound cake is thoroughly beating the butter and sugar, or in this case the butter, cream cheese, and sugar. You want to really give it time to become light and fluffy. During this process air is whipped into the mixture and this is what helps the cake rise and develop a wonderful texture.

Once you add the flour, beat as little as possible.

Nutrition