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Lemon Pound Cake with Lemon Cream Cheese Icing: The Best Twist on a Classic

Lemon Pound Cake with Lemon Cream Cheese Icing
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A delightful take on the classic pound cake, infused with fresh lemon flavors and topped with creamy lemon icing.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the vanilla extract, salt, lemon zest, and lemon juice.
  5. In a separate bowl, whisk together the flour and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  10. For the icing, beat together cream cheese, powdered sugar, lemon juice, and lemon zest until smooth. Spread over the cooled cake.

Notes

  • For extra lemon flavor, add more lemon zest to the icing.
  • This cake can be made ahead of time and stored for later use.

Nutrition

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