Description
Lemon Pound Cake with Lemon Cream Cheese Frosting brings sunshine right to your kitchen table with a perfect balance of tangy and sweet. Creamy frosting and zesty lemon notes create a delightful dessert that feels like a warm hug from a dear friend.
Ingredients
Scale
Cake Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¾ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon vanilla extract
Frosting Ingredients:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare your baking vessel by thoroughly coating a 10-inch bundt pan with butter at room temperature. Dust lightly with 1 tablespoon flour to prevent sticking.
- Combine 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Whisk until ingredients are evenly distributed.
- In a large mixing bowl, cream 1 cup softened butter with 2 ¾ cups granulated sugar using an electric mixer. Beat for 3-5 minutes until the mixture becomes light and fluffy.
- Add 4 large eggs to the butter mixture, incorporating one egg at a time. Blend in 1 tablespoon vanilla extract, ½ cup fresh lemon juice, and 2 tablespoons lemon zest.
- Reduce mixer speed to low. Gradually fold in the dry ingredients, alternating with 1 cup sour cream. Mix until just combined, being careful not to overmeat the batter.
- Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake at 325°F (163°C) for 65-75 minutes, checking doneness with a toothpick inserted into the center.
- Remove from the oven and let the cake rest in the pan for 15 minutes. Carefully transfer to a wire rack to cool completely.
- Prepare the frosting by beating 8 ounces softened cream cheese with ½ cup softened butter until smooth. Gradually add 3 cups powdered sugar on low speed.
- Mix in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. Beat until the frosting becomes light and spreadable.
- Once the cake has cooled completely, generously spread the frosting over the top. Sprinkle with additional lemon zest for extra flavor and visual appeal.
Notes
- Use room temperature ingredients for the smoothest, most even cake batter that blends together perfectly.
- Zest the lemons before juicing to maximize flavor and ensure you get every bit of bright citrus essence into the recipe.
- When mixing the frosting, beat the cream cheese and butter until completely smooth to prevent any lumpy texture in the final spread.
- For a gluten-free version, swap regular flour with a high-quality 1:1 gluten-free baking blend that maintains the cake’s tender crumb.
- Prep Time: 15-20 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 15 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 475 kcal
- Sugar: 52 g
- Sodium: 195 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 64 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg