Easy Lemon Pound Cake with Lemon Glaze is a simple recipe using the Cream Cheese Pound Cake base and adding a zesty lemony glaze—it's fresh, pretty, and lip-smacking good!
Prep Time30 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time2 hourshrs
Servings: 10servings
Calories: 791kcal
Author: Lucy Brewer
Ingredients
Pound Cake
1 8-oz.package cream cheese, softened
3sticks unsalted butter, softened
3cupsgranulated sugar
6large eggs, room temperature
3teaspoonsvanilla extract
3cupsall-purpose flour
⅛teaspoonsalt
¼teaspoonbaking soda
⅓cupfreshly squeezed lemon juice
2teaspoonslemon zest
Lemon Glaze
1cupconfectioner's sugar
3tablespoonsfreshly squeezed lemon juice
2teaspoonslemon zest
1tablespoonmilk
1tablespoonmelted butter
Pinchof salt
Instructions
Pound Cake
Do not preheat the oven. Butter and flour the large Bundt or tube pan. You may want to set the pan on a cookie sheet covered with foil in case the cake overflows while baking.
Sift together the flour, salt, and baking soda and set aside.
Beat butter and cream cheese at medium speed of electric mixer until blended, then turn up to medium-high for about 8 minutes. Gradually add sugar, beating another 5-7 minutes on medium-high. The batter should get very creamy and light with no discernible pieces of cream cheese.
Add eggs, one at a time, mixing on low to medium just until yellow disappears. Add vanilla. Add flour to batter, a little at a time, beating on low speed just until blended. Be sure to scrape the sides and bottom of bowl to blend every bit. Add lemon juice and zest to batter and beat on low speed until blended.
Pour batter into the prepared pan and place in cold oven along with a 2 cup oven-proof measuring cup filled with water (about 1 ½ cups). Bake at 300° for 1 hour and 15-30 minutes or until a wooden pick inserted in center comes out clean or has just a few crumbs. Start checking about 1 hour and 15 minutes.
Let cool in pan on wire rack for 20 minutes then flip onto wire rack.
You can then flip back onto a cake platter so that the bottom of the cake becomes the top or just leave it as is.
Lemon Glaze
Beat confectioner’s sugar, lemon juice, melted butter, lemon zest, and salt together until smooth and well blended. Pour half the glaze on slightly warm cake. Allow cake to cool and pour the rest of the glaze over cake.