Name: Lemon Pound Cake with Lemon Cream Cheese Glaze
Prep time: 25 min
Cook time: PT-493986H48M24S
Cuisine: American
Ingredients: 1 1/2 cup All Purpose Flour (170 grams); 1 tsp Baking Powder; 1/2 tsp Salt; 1 1/4 cup Granulated Sugar; 4 Eggs, room temperature; 2 Tbsp Lemon Zest + 1 Tbsp Lemon Juice (2 lemons); 1 1/2 tsp Vanilla Extract; 16 Tbsp (2 sticks) Butter, melted; 2 oz Cream Cheese, softened; 1 1/2 cup Powdered Sugar; 1-2 Tbsp Lemon Juice

Description

The most perfect lemon pound cake that will put Starbucks to shame! And save you a lot of money!

Ingredients

Units Scale

Lemon Pound Cake

1 1/2 cup All Purpose Flour (170 grams)
1 tsp Baking Powder
1/2 tsp Salt
1 1/4 cup Granulated Sugar
4 Eggs, room temperature
2 Tbsp Lemon Zest + 1 Tbsp Lemon Juice (2 lemons)
1 1/2 tsp Vanilla Extract
16 Tbsp (2 sticks) Butter, melted

Lemon Cream Cheese Glaze

2 oz Cream Cheese, softened
1 1/2 cup Powdered Sugar
1-2 Tbsp Lemon Juice

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Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. (This is important – the middle rack, not the lower middle.) Grease and line a 8½ by 4½-inch loaf pan with a parchment paper sling.

1. Whisk flour, baking powder, and salt together in a medium bowl, and set aside.

1. In your food processor, blend sugar, eggs, lemon zest and juice, and vanilla until combined, about 10 seconds. Open the lid and scrape down the sides of the bowl.

1. With processor running, add in the hot melted butter in steady stream until incorporated. Pour the wet ingredients into a large mixing bowl.

1. Add the flour mixture over egg mixture in 2 additions, whisking to combine after each addition until few streaks of flour remain. Continue to whisk batter gently until almost no lumps remain, and scrape down the sides to ensure it’s evenly mixed.

1. Transfer the lemon cake batter to prepared pan and smooth top to a flat surface. The batter is loose enough this shouldn’t be a problem.

1. Wipe any drops of batter off sides of pan and gently tap pan on counter to release air bubbles. Poke any evident bubbles with a toothpick if needed. Bake until toothpick inserted in center comes out with few moist crumbs attached, 50 minutes to 1 hour, rotating pan halfway through baking. (Mine baked perfectly at 55 minutes.

1. Let cake cool in pan on wire rack for 10 minutes. Run small knife around edge of cake to loosen, then lift the cake out onto wire rack. Let cool completely, about 2 hours, before serving.

1. When cooled, to make the lemon cream cheese glaze, use a cleaned food processor, or mini food processor, and add in the cream cheese, lemon juice and powdered sugar. Blend until smooth and pour over the cake. You can create a thicker frosting by adding more cream cheese to the mixture, and reducing the lemon juice by half. Adjust as needed.