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Baked Lemon Pound Cake

Baked Lemon Pound Cake
If you and your family like lemon, you'll love this impressive-looking cake! Every bite is sweet and tart at the same time.
12-16 ServingsPrep: 15 min. Bake: 65 min. + cooling

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.
© Taste of Home 2013

2 of 2

Baked Lemon Pound Cake (continued)

Directions (continued)

  • Yield: 12-16 servings.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013