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Baked Lemon Pound Cake Recipe

If you and your family like lemon, you'll love this impressive-looking cake! Every bite is sweet and tart at the same time.

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Baked Lemon Pound Cake Recipe

Prep: 15 min. Bake: 65 min. + cooling

Yield: 12-16 Servings

15 65 80

Ingredients

1-1/4 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 eggs
3 tablespoons lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon orange extract
2-3/4 cups all-purpose flour
1/8 teaspoon salt
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons lemon juice
1 teaspoon grated lemon peel

Directions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and extracts. Combine flour and salt; add to creamed mixture just until combined.
Pour into a greased and floured 10-in. tube pan. Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, whisk the glaze ingredients; drizzle over cake. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 466 calories, 22 g fat (13 g saturated fat), 136 mg cholesterol, 237 mg sodium, 62 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Lemon Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p164