Get ready to indulge in a delightful treat that will brighten up your day! This Lemon Pound Cake with Lemon Cream Cheese Frosting is not just any dessert; it's a slice of sunshine that promises to tantalize your taste buds with its zesty flavor and creamy texture. Perfect for gatherings or as a sweet pick-me-up, this cake is incredibly moist and bursting with lemon goodness. With just a few simple ingredients and a little bit of love, you can create a show-stopping dessert that will leave your friends and family begging for more. Ready to learn how to whip up this irresistible lemony delight? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups unsalted butter
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 8 oz cream cheese
- 4 cups powdered sugar
- 2 tablespoons lemon juice (for frosting)
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9x5 inch loaf pans, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar using an electric mixer. Beat on medium-high speed for 5-7 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Alternate adding the dry flour mixture and sour cream to the butter mixture, mixing on low speed. Begin and end with the flour mixture, mixing just until combined to avoid overmixing.
- Fold in fresh lemon juice and lemon zest, stirring gently to distribute evenly throughout the batter.
- Pour the batter into the prepared pan(s), smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 55-65 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- For the cream cheese frosting, beat softened cream cheese until smooth. Gradually add powdered sugar and lemon juice, mixing until creamy and spreadable.
- Once the cake is completely cooled, spread the lemon cream cheese frosting evenly over the top, allowing it to drip slightly down the sides.
- Optional: Garnish with additional lemon zest or thin lemon slices for extra decoration and flavor.
- Let the frosted cake sit for 30 minutes to allow the frosting to set before slicing and serving.
Tips
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature before you start. This helps create a smoother batter and ensures better incorporation of ingredients.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Zest Wisely: Use a microplane to zest your lemons for the best flavor. Avoid the white pith as it can add bitterness to your cake.
- Check for Doneness: Ovens can vary, so keep an eye on your cake as it bakes. A toothpick inserted into the center should come out clean or with a few moist crumbs for the perfect texture.
- Cool Completely: Allow the cake to cool completely before frosting. This prevents the frosting from melting and helps it adhere better to the cake.
- Frosting Variations: Feel free to adjust the lemon juice in the frosting to suit your taste. For a more intense lemon flavor, add a little more lemon juice or zest!
- Garnish for Style: Enhance your cake's presentation by garnishing with additional lemon zest or thin lemon slices. It adds a beautiful touch and a hint of extra flavor!
- Storage Tips: Store any leftover cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week. Enjoy it chilled or at room temperature!
Nutrition Facts
Calories: 850kcal
Carbohydrates: 110g
Protein: 10g
Fat: 45g
Saturated Fat: 27g
Cholesterol: 230mg
