ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Easy, Delicious Lemon Pound Cake

Updated on August 10, 2013
5 stars from 2 ratings of Lemon Pound Cake with Lemon Glaze

Nothing says springtime like the scent of fresh lemons. This lemon pound cake is easy to put together, rich and dense, and perfect for slicing. Arrange the slices on a serving platter and watch it disappear!

This recipe was adapted from a King Arthur Flour original recipe.

Yummy!
Yummy!

Cook Time

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: 16-24 slices (depending on thickness)

Ingredients

  • 3 oz full-fat cream cheese, softened
  • 7 oz unsalted butter, softened (14 tbsp)
  • 1/2 tsp table salt
  • 2 tsp vanilla extract
  • 2 tsp lemon extract
  • 1 tsp baking powder, (not baking soda)
  • 7.25 oz all-purpose flour, about 1 3/4 cups
  • 1 1/2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1/4 cup fresh lemon juice
  • 1/2 cup granulated sugar
I'm fanatical about not getting any hair in my food, so if you don't have a hair net, a shower cap will have to do!
I'm fanatical about not getting any hair in my food, so if you don't have a hair net, a shower cap will have to do!

Fluffy Batter

Directions

  1. Preheat the oven to 350 degrees and grease or spray with cooking spray two 8 1/2 by 4 1/2 inch loaf pans.
  2. Beat the cream cheese and butter together until thoroughly combined.
  3. Add the salt, vanilla extract, lemon extract, baking powder, 1 1/2 cups of granulated sugar, and all-purpose flour. Beat for 5 full minutes. The mixture will be thick. A stand mixer works well here.
  4. Add eggs, one at a time. Beat well after each addition and scrape down the sides of the bowl in between each addition. When you are finished, the batter will be very fluffy.
  5. Divide the batter evenly into the prepared pans. It is a pudding-like consistency, so you will have to spoon it rather than pour. Even it out with a spatula.
  6. Bake for 35-40 minutes at 350 degrees. They are done when a cake tester inserted into the middle comes out clean.
  7. Allow to cool on a rack for 10 minutes before turning them out onto the rack. I find it helpful to put a layer of parchment beneath the rack to start with. It will catch any glaze that drips over.
  8. While the cakes are cooling in their pans, microwave the lemon juice and remaining 1/2 cup of sugar 30-45 seconds or until it is warm enough to melt the sugar. Take it out and stir it after 30 seconds, then continue heating and stirring until the sugar melts. This will vary depending on your microwave.
  9. After you have turned the cakes out of their pans, poke holes all over them, but not all the way through the cakes. Use a cake tester or toothpick.
  10. Pour the lemon glaze slowly onto the cakes while they are still warm. Pouring slowly allows the cakes to absorb the glaze instead of it just running off the sides.
  11. You can eat the cakes right away (I did), but if you allow them to rest for a couple of hours before slicing, the slices will stay intact better and the cakes will retain their moisture longer.
Notice how fluffy the batter is? You literally have to spoon it into the cake pans.
Notice how fluffy the batter is? You literally have to spoon it into the cake pans.
Then spread it out. Don't worry if it's not perfect. It will even out in the oven.
Then spread it out. Don't worry if it's not perfect. It will even out in the oven.
Fresh from the oven. Let them cool 10 minutes in the pan before turning them out.
Fresh from the oven. Let them cool 10 minutes in the pan before turning them out.
Turned out onto a cooling rack. I like to put a layer of parchment paper under the rack to catch any dripping glaze. Makes for easy clean-up!
Turned out onto a cooling rack. I like to put a layer of parchment paper under the rack to catch any dripping glaze. Makes for easy clean-up!
After the cakes cool for a couple of hours at room temperature, they are ready to slice and eat! I got 12 slices out of each cake for a total of 24. There are only 11 slices pictured, because I just had to eat one!
After the cakes cool for a couple of hours at room temperature, they are ready to slice and eat! I got 12 slices out of each cake for a total of 24. There are only 11 slices pictured, because I just had to eat one!

I took these pound cakes to work. Everyone raved about how moist and tender they were. I hope you enjoy them as much as we did!

Fun Variations

  • Bake all the cake batter in one regular size bundt or tube pan instead of 2 loaf pans. Fill the center hole with fresh red raspberries sprinkled with candied lemon zest.
  • If baked in a bundt pan, this recipe will need to bake for closer to an hour. Make sure to test its doneness.
  • Add 1 tablespoon of lemon zest to the cake batter for an extra-lemony flavor.
  • Slice the cake length-wise and fill with lemon curd or raspberry jam.
  • Substitute almond extract for the lemon extract and leave out the glaze for an almond-vanilla pound cake.
  • If you do the almond-vanilla version, make fat slices, then pan fry them in butter until golden, then add a scoop of vanilla bean ice cream drizzled with fudge sauce. (Oh my goodness…back to the kitchen!)

USA Pan Bakeware Aluminized Steel 1 Pound Loaf Pan
USA Pan Bakeware Aluminized Steel 1 Pound Loaf Pan

These are the best loaf pans ever. Nothing sticks whatsoever, and you really can't beat the price for quality pans.

 
Nordic Ware Platinum Collection Bundt Pan, 10-15 Cups
Nordic Ware Platinum Collection Bundt Pan, 10-15 Cups

This pan would make a beautiful cake filled with berries in the center and around the edges!

 

© 2013 Leah Wells-Marshburn

Comments

    0 of 8192 characters used
    Post Comment

    • Careermommy profile image

      Tirralan Watkins 4 years ago from Los Angeles, CA

      nurseleah, this is a recipe that I would try. It looks so easy to prepare and absolutely delicious. The shower cap was also a great idea. Voted up and shared!

    • kikalina profile image

      kikalina 4 years ago from Europe

      This really looks delicious!

    • nurseleah profile image
      Author

      Leah Wells-Marshburn 4 years ago from West Virginia

      Careermommy, thank you for your feedback and for voting up and sharing. I hope you let me know if you try the recipe.

      Kikalina, thanks! If you like lemony-flavored things, I think you will enjoy this :)

    • gags3480 profile image

      GAGANPREET SINGH BHATIA 4 years ago from Kanpur, India

      Really nice hub. Looks really delicious.

      Voted up & shared.

    • nurseleah profile image
      Author

      Leah Wells-Marshburn 4 years ago from West Virginia

      Thank you so much!

    • profile image

      Ray 4 years ago

      Wow, that looks wonderful. I just have to keep telling myself 3 more weeks until I get to play in the kitchen again. :) I will be trying this recipe out.

    • VictoriaSheffield profile image

      Author Victoria Sheffield 4 years ago from Georgia

      I need this recipe! yummy!

    • My Cook Book profile image

      Dil Vil 4 years ago from India

      Yummy! this is simple to make and looking delicious. Pics are making my mouth water! i will try this one.

    • nurseleah profile image
      Author

      Leah Wells-Marshburn 4 years ago from West Virginia

      Ray, I know what you mean. For those of us who work in the school system or go to school, summer is the time to be in the kitchen. People always think I'm weird for baking when it's 100 degrees outside, but I love it, so it's gonna happen! I can't wait to swap more recipes with you :)

    • nurseleah profile image
      Author

      Leah Wells-Marshburn 4 years ago from West Virginia

      Victoria, Let me know what you think if you try it out!

    • nurseleah profile image
      Author

      Leah Wells-Marshburn 4 years ago from West Virginia

      Thank you so much! We finished off the last two pieces last night. I'm going to do the almond variation today or tomorrow. I'll post more pics!

    • Blond Logic profile image

      Mary Wickison 4 years ago from Brazil

      I love lemon cake, and you are correct, it is like springtime. With the butter and the cream cheese, I'll bet it is gorgeous!

      I'll give this a try, thanks for sharing this with us.

    • nurseleah profile image
      Author

      Leah Wells-Marshburn 4 years ago from West Virginia

      Blond Logic, let us know how it turns out for you. I hope you enjoy it as much as my friends and family did!

    • Insightful Tiger profile image

      Insightful Tiger 4 years ago

      You had me at "easy" and "lemon". I love lemon desserts and I can't wait to try this recipe! Voted up and pinned!

    • nurseleah profile image
      Author

      Leah Wells-Marshburn 4 years ago from West Virginia

      Insightful Tiger, same here! Easy and lemon hit my ears like the sound of music. I hope you let us know how you enjoy the recipe and thanks so much for pinning!

    Click to Rate This Article