Description
Lemon pound cake is a timeless classic with a rich, buttery texture and a burst of citrus flavor. This recipe combines the tangy brightness of fresh lemons with the indulgence of cream cheese and buttermilk, creating a moist and flavorful cake perfect for any occasion. Whether served as a dessert or with a cup of coffee, this lemon pound cake will quickly become a household favorite.
Ingredients
6 eggs
3 sticks of unsalted butter
1 8oz package of cream cheese
3c sugar
3c flour
1c buttermilk
1/3c sour cream
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon each of vanilla and lemon extract
The juice and zest of 2 small lemons
Glaze lemon juice and zest
Powdered sugar
Heavy Cream
Instructions
Preheat your oven to 325°F and grease a bundt or loaf pan. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and lemon extract, followed by the lemon juice and zest. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Mix until just combined. Pour the batter into the prepared pan and bake for approximately 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before applying the glaze.
Making the Glaze
For a luscious lemon glaze, whisk together powdered sugar, lemon juice, lemon zest, and heavy cream until smooth. Drizzle over the cooled cake, allowing it to set before slicing.
Notes
Serving Suggestions
For the best flavor, allow the lemon pound cake to cool completely before slicing. Serve at room temperature or slightly warmed for a soft, melt-in-your-mouth texture. Pair it with a cup of tea, coffee, or a scoop of vanilla ice cream for an extra indulgent treat. For a decorative touch, dust the top with powdered sugar or garnish with fresh lemon slices.
Storage Tips
To keep the cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week, ensuring it is wrapped tightly in plastic wrap or placed in an airtight container to prevent it from drying out. If you want to store it for an extended period, wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to three months. When ready to enjoy, let it thaw at room temperature or warm it slightly in the microwave for a fresh-from-the-oven taste.
