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Baked Lemon Pound Cake Exps Ft21 31715 F 0318 1 2

Baked Lemon Pound Cake

TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling YIELD: 16 servings.
If you and your family like lemon, you'll love this easy lemon cake recipe! Every bite is sweet and tart at the same time. —Traci Wynne, Denver, Pennsylvania

Ingredients

  • 1-1/4 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 3 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon grated orange zest
  • 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 zest

Directions

  • 1. Preheat oven to 325°. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, vanilla extract and zests. Combine flour and salt; add to creamed mixture just until combined.
  • 2. Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. 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. If desired, sprinkle with additional lemon zest.

Nutrition Facts

1 piece: 466 calories, 22g fat (13g saturated fat), 124mg cholesterol, 210mg sodium, 63g carbohydrate (46g sugars, 1g fiber), 6g protein.

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