Baked Lemon Pound Cake Recipe

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Baked Lemon Pound Cake Recipe

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If you and your family like lemon, you'll love this impressive-looking cake! Every bite is sweet and tart at the same time.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 in 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.
Originally published as Lemon Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p164

Nutritional Facts

1 slice: 466 calories, 22g fat (13g saturated fat), 136mg cholesterol, 237mg sodium, 62g carbohydrate (44g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. Pour into a greased and floured 10-in. tube pan. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, whisk the glaze ingredients; drizzle over cake. Yield: 12-16 servings.
Originally published as Lemon Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p164

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