Sunday dinners are always followed by a Sunday dessert at my house. This Sunday happened to be very warm in my part of the country and nothing sounded better than Lemon Pound Cake with fresh Strawberries and freshly whipped cream! I spent an entire hour looking for a Lemon Pound Cake recipe that DIDN’T take pudding mix or lemon extract but couldn’t find one that looked like it would be a success. So I finally decided to add lemon zest and juice to my favorite Pound Cake recipe. The cakes turned out moist and very delicious!
Yields 2 loaves
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 bar (8 ounces) cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 1 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- The zest and juice of 3 lemons
Glaze
- 4 ounces cream cheese, softened
- The juice of 1 lemon
- 1/3 cup confectioners’ sugar
- 2 tablespoons milk
Directions
- Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with butter and dust with flour; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 50 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
- Enjoy!
longagofamily
You are my kind of baker!!! I love lemon…I love pound cake…I love natural ingredients… I can’t wait to try this!
Rachel
Hope you love this recipe as much as we did!!! (:
Sarah
This looks fabulous.
Don’t you hate it when all the recipes you find call for pudding or cream of chicken soup, or cake mix? Oh well, it just gets the creative juices a chance to flow I guess. 😀
Speaking of cakes…thanks so much for the cupcakes you sent! What an awesome idea to use jars with lids! And they were delicious as well. 🙂 That was so nice of you all!
Rachel
It is horrible when a recipe takes cream of chicken and cake mix… completely ruins the recipe but definitely gets the creative juices flowing! I have finally come up with a all-natural no msg recipe for cream of chicken and cream of mushroom but obviously cake mix isn’t as easy to duplicate 🙂
You are very welcome!! Glad you all enjoyed them. 🙂
Sarah
Haha! It does sound like I found all three of those ingredients in one recipe. Thankfully, I have never come across something do disastrous! You do know what I meant right? Or must I try to explain poor wording? 😛
Rachel
Haha, nope I understood you completely! Thinking it was my mistake as I put *and* instead of *or*! 😀
somethingsage
Okay…just made this. OH MY!!! Huge hit around here. Best Lemon Pound Cake EVER!!!!
And I bet it will be even better when it cools off! 😉
Rachel
Yay!! SO extremely glad you tried the Lemon Pound Cake!! =)
The trick is getting it to last until it cools off… that’s the hard part! 😉
color365
Soooooo yummy!
Rachel
So glad you all tried and enjoyed it!! 🙂
shadowlilies
This has to be the best cake of all time…I love it!
Rachel
Yay! So glad you like it. Completely made my day hearing you all tried this recipe! 🙂
somethingsage
Making this again this morning. For my Swedish ladies when they come for coffee. With Strawberries and whipped cream. In honor of a certain little person’s safe arrival and birth day!!!!!!!!!! Details to follow. 😉
Rachel
YAYYYYY!!! HOW EXCITING!! I was just praying for the certain little person this morning and wondering if she made her first appearance yet!!! Now I need to celebrate with some Lemon pound cake! 😉 HAPPY BIRTHDAY to her!
somethingsage
Okay, Rachel…here I am again with this recipe. I can’t leave it alone!!! A friend of mine asked me what kind of cake I want for my birthday…and this is IT! But I have a question…..do you think it would work to make this in regular cake pans instead of the loaf pans? Think it’d be too heavy to do that? It would make more space for that wonderful cream cheese glaze. And I LOVE that cream cheese glaze. What’dya think?
Rachel
I laughed when I read this. 🙂 why? Because I did exactly what you are thinking about doing for your bday cake last night for dessert!!!!! Well, I used the pound cake batter for cupcakes. Soooo delicious! NO! Not too heavy at all!! It is Just perfect!!! 😀
I had a cake decorator tell me once that she only used pound cake for her wedding cake batter because it stayed so moist!
somethingsage
Yay! Thanks so much! Can’t wait to try it!!!