Traditional pound cake is made with equal parts butter, sugar, flour, and eggs. Lemon Pound Cake is a variation on classic pound cake that is flavored with lemon. In this recipe we’ve replaced some of the butter with cream cheese which compliments the lemon flavor really well. We’ve used lemon juice, lemon zest, and lemon extract for a triple hit of lemon flavor. And that’s just the cake batter itself! We’ve also included lemon juice in the icing as well.
What kind of pan should I use?
You can use this recipe in a standard bundt cake pan, a tube pan, or you can use 2 standard sized loaf pans. No changes are needed in the amounts in the recipe. PRO TIP: When using a bundt cake pan t’s important that you grease the pan really well. You can grease the pan with shortening or butter, then dust with flour. Another option is to use “pan release” which is a mixture of shortening, oil, and flour. If you like this recipe, you may be interested in some of my other delicious cake recipes:
Traditional Pound CakeStrawberry ShortcakeAngel Food CakeChocolate Cake
STORAGE: Pound cake needs to be stored in an airtight container to keep it from drying out. Be sure that it is completely cool before placing it into a storage container or plastic bag to prevent condensation from forming. Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Δ Δ
