Lemon Pound Cake (Ultimate Lemon Cake Recipe)

• servings: 16 servings
• active time: 30 minutes
• total time: 1 hour 45 minutes

Ingredients

8 ounces cream cheese (one brick, room temp)

1 1/2 cups unsalted butter (room temperature)

1 teaspoon salt

2 1/2 cups granulated sugar

1 package lemon instant pudding (just use the mix/don't cook this!) (3.4 ounce)

6 large eggs (room temperature)

3 cups sifted cake flour

3 1/2 teaspoons fresh lemon zest

1 1/3 cups powdered sugar (sifted)

3 tablespoons fresh lemon juice

Optional: lemon zest for garnish

Directions

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.

Nutrition

• Calories: 494 kcal
• Total Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 130 mg
• Sodium: 251 mg
• Total Carbohydrate: 64 g
• Total Sugars: 41 g
• Protein: 6 g