Description
This Lemon Pound Cake is a perfect blend of creamy butter, tangy lemon, and a fluffy texture. Ideal for gatherings or a sweet everyday treat!
Ingredients
Scale
- 8 ounces cream cheese, room temperature
- 1 1/2 cups unsalted butter, room temperature
- 1 teaspoon salt
- 2 1/2 cups granulated sugar
- 1 package (3.4 ounces) dry lemon instant pudding mix
- 6 large eggs, room temperature
- 3 cups sifted cake flour
- 3 1/2 teaspoons fresh lemon zest
- 2 2/3 cups powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- optional: lemon zest for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- In a large mixing bowl, cream together the room temperature cream cheese, butter, and salt on high speed until smooth.
- Gradually add the granulated sugar and dry lemon pudding mix, creaming until light and fluffy (about 5-7 minutes).
- Reduce the mixer speed to medium and add the eggs one at a time, mixing until well incorporated after each addition.
- Slow the mixer to the lowest speed and add the sifted cake flour one cup at a time until just combined. Be careful not to overbeat.
- Stir in the lemon zest until well mixed.
- Pour the batter into a greased and floured 12-cup bundt or tube pan.
- Bake for 1 hour and 5-15 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Notes
Make sure all ingredients are at room temperature for better mixing results.
Garnish with fresh lemon zest for extra flavor and presentation.
Adjust the lemon juice based on your tartness preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg