Description
The Zestiest Lemon Pound Cake Ever is a rich, moist, and flavorful cake with a bright, zesty lemon taste. This recipe is perfect for any occasion.
Ingredients
- 3 cups All-Purpose Flour
- 3 cups Granulated Sugar
- 1 ½ cups Salted Butter (3 sticks), at room temperature
- 8 oz. Cream Cheese, at room temperature
- 5 Large Eggs, at room temperature
- 2 tsps Lemon Emulsion
- 1 ½ cups Powdered Sugar
- 2 tbsp Whole Milk (add gradually)
- 1 tsp Lemon Emulsion
- Lemon Zest for topping (optional)
Instructions
- Preheat oven to 325°F. Spray a 12-cup bundt pan with baking spray.
- Beat butter and sugar on medium speed for 5 minutes until light and fluffy. Add cream cheese and mix until combined.
- Mix in lemon emulsion. Add eggs one at a time, mixing well after each.
- Gradually mix in flour, one cup at a time, until combined. Pour batter into prepared pan and spread evenly.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Cool cake in pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- For glaze, whisk powdered sugar, milk, and lemon emulsion until smooth. Drizzle over cooled cake and top with lemon zest if desired.
Notes
- Ensure butter, cream cheese, and eggs are at room temperature for best results.
- Add milk to the glaze gradually to achieve the desired consistency.
- Lemon zest topping is optional but adds extra lemon flavor and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American