Lemon Pound Cake (Ultimate Lemon Cake Recipe) - This is the Best Lemon Pound Cake on the Internet! Tart, sweet and filled with lemon flavor, you will adore this Cream Cheese Lemon Pound Cake Recipe with a secret ingredient for years to come!
Keyword bundt cake, lemon, pound cake, southern
Prep Time 30minutes
Cook Time 1hour20minutes
Total Time 1hour50minutes
Author Jocelyn Delk Adams of Grandbaby-Cakes.com
For the Pound Cake:
3sticksunsalted butterroom temperature
8ouncescream cheese, room temperatureone brick
2 1/2cupsgranulated sugar
1packagelemon instant pudding (just use the mix/don't cook this!)3.4 ounce
Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth.
Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes.
Lower speed of mixer to medium and add one egg at a time and mix until incorporated.
Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated.
Do not overbeat at this point.
Add lemon zest to bowl and mix.
Once everything is incorporated, pour cake batter into greased and floured or baking sprayed 12 cup bundt or tube pan.
Bake for 1 hour and 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack for an hour or until it is completely cooled.
For the Glaze:
Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily.
Drizzle on top of cooled cake, sprinkle with lemon zest and serve.
Make sure you whip enough air into the cake during the creaming process since this cake doesn't have any leavening. It will provide the lift in the cake you want!