Lemon Pound Cake

Ingredients For the Pound Cake:


  • 2 ounces cream cheese, room temperature one brick

  • 0.38 cups unsalted butter room temperature

  • 0.25 teaspoon salt

  • 0.63 cups granulated sugar

  • 0.25 package lemon instant pudding (just use the mix/don’t cook this!) 3.4 ounce

  • 1.5 large eggs room temperature

  • 0.75 cups sifted cake flour

  • 0.88 teaspoons fresh lemon zest

For the Lemon Glaze:


0.33 cups powdered sugar sifted


0.75 tablespoons fresh lemon juice


Optional: lemon zest for garnish

Instructions For the Pound Cake:

  • Preheat oven to 325 degrees.
  • Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth.
  • Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes.
  • Lower speed of mixer to medium and add one egg at a time and mix until incorporated.
  • Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated.
  • Do not overbeat at this point.
  • Add lemon zest to bowl and mix.
  • Once everything is incorporated, pour cake batter into greased and floured or baking sprayed 12 cup bundt or tube pan.
  • Bake for 1 hour and 5-15 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack for an hour or until it is completely cooled.

For the Glaze:

  • Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily.
  • Drizzle on top of cooled cake, sprinkle with lemon zest and serve.

1 thought on “Lemon Pound Cake”

  1. Can you plz fix your measurements for the ingredients
    Put in regular measurements
    As for the eggs how do u 1.5 egg
    Everyone would rather you put all measurements in regular measurements ugg

    Reply

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