This moist and flavorful lemon pound cake is topped with a creamy lemon cream cheese icing. The zesty lemon flavor shines through in both the cake and the icing, making it a perfect dessert for spring and summer gatherings.
Quick Description
This Lemon Pound Cake with Lemon Cream Cheese Icing is a perfectly balanced treat with a rich, buttery cake that’s flavored with fresh lemon juice and zest. The lemon cream cheese icing adds a tangy and smooth contrast, creating a dessert that’s as refreshing as it is indulgent.
Servings & Timing
Servings: 10–12 slices
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: ~1 hour 30 minutes
Approx. Nutrition (per slice):
Calories: 350
Protein: 4g
Carbs: 45g
Fat: 20g
Fiber: 1g
Ingredients List
For the Lemon Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (room temperature)
For the Lemon Cream Cheese Icing
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
1. Prepare the cake
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
2. Mix the batter
Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
3. Bake the cake
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the icing
While the cake is cooling, prepare the lemon cream cheese icing. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, and continue to beat until smooth and fluffy.
5. Ice the cake
Once the cake has completely cooled, spread the lemon cream cheese icing evenly over the top.
You can pipe the icing in decorative patterns if desired.
6. Serve
Slice and serve this bright and delicious Lemon Pound Cake with Lemon Cream Cheese Icing. Enjoy!
