Lemon Pound Cake 

This year…I grew my own lemon and lime…even though my lemon is not completely yellow…its a mixture of yellow and greenish in color.  I have always wanted a lemon and lime tree and I finally got one…and I can’t wait for it to produce more fruits. I love anything lemon or lime..I always have both in my refrigerator. Everytime I am at the grocery store …I always pick up a bag or 2. You will always find these little citrus in my house. I love using lemon in my baking and cooking. This lemon pound cake is so refreshing. If you love lemon ….this lemon pound cake is a MUST TRY!!



For the Pound Cake:
3 sticks unsalted butter room temperature
8 ounces cream cheese (room temperature)
1 teaspoon salt
2 1/2 cups granulated sugar
1 package (3.4 oz) lemon instant pudding 
6 large eggs room temperature
3 cups sifted cake flour
3 1/2 teaspoons fresh lemon zest

For the Lemon Glaze:
1 1/3 cups powdered sugar sifted
3 tablespoons fresh lemon juice
lemon zest for garnish



For the Pound Cake:

Preheat oven to 325 degrees.

Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth.

Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes.

Lower speed of mixer to medium and add one egg at a time and mix until incorporated.

Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated.

Do not overbeat at this point.

Add lemon zest to bowl and mix.

Once everything is incorporated, pour cake batter into greased and floured or baking sprayed 12 inch bundt or tube pan.

Bake for 1 hour and 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack for an hour or until it is completely cooled.

For the Glaze:

Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily.

Drizzle on top of cooled cake, sprinkle with lemon zest and serve.

Let the cake cool while you are making the frosting.



Cut a piece of parchment and lay around the cake so the frosting doesn’t leak all over the cake stand.





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