Lemon Pound Cake
Rated 5.0 stars by 1 users
Category
Recipes
Servings
12
Prep Time
20 minutes
Cook Time
75 minutes
This classic pound cake recipe gets a citrusy zing from Ann Clark Lemon Juice Powder and Ann Clark Lemon Flavoring. Top with Lemon Glaze for a refreshing, lemony kick.
Ingredients
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3 sticks (24 tablespoons) unsalted butter, room temperature
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1–8-ounce pkg. cream cheese, room temperature
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3 cups granulated sugar
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6 large eggs, room temperature
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1 teaspoon Ann Clark’s Lemon Flavoring
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3 cups all-purpose flour
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¼ cup Ann Clark’s Lemon Juice Powder
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½ teaspoon sea salt
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1 batch Lemon glaze with Lemon Powder
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Stand Mixer with paddle attachment
Equipment
Directions
Preheat oven to 325°F. Prepare a large Bundt pan with baking spray.
Mix butter in a stand mixer with paddle attachment or electric mixer, until lightened and lump free, about 2 min.
Add cream cheese, mix until no lumps, scraping as needed, about 1 minute.
Add sugar and mix until fluffy, scraping the sides as needed, about 3 minutes.
Slowly add eggs and lemon flavoring, scraping the sides as needed, until incorporated.
Mix flour, lemon powder and salt in a small bowl.
Add flour mixture to the stand mixer; mix; until just combined.
Pour into prepared pan; bake in preheated oven, until a toothpick comes out clean, about 1 hour 30 minutes.
Meanwhile, prepare glaze. Set aside, covered.
Remove cake from oven and let cool in pan for 10 minutes, then invert onto cooling rack and let cool completely, about 2 hours.
Pour glaze over cake that is placed over the cooling rack and serve.
Recipe Note
Enjoy!
Notes & Tips:
- Use room temperature butter, cream cheese and eggs for best success
- Scrape sides in between additions to avoid lumps
- Could use 2-9x5 loaf pans if prefer, reduce baking time to about 1 hour
Photo by Laura Kanya
