Description
This Lemon Pound Cake with Lemon Cream Cheese Frosting is a luscious, moist cake infused with fresh lemon zest and juice, topped with a tangy and creamy lemon-flavored cream cheese frosting. Perfect for spring or summer gatherings, this cake offers a perfect balance of buttery richness and bright citrus flavors, with a tender crumb and smooth frosting.
Ingredients
Scale
Lemon Pound Cake
- 1 cup (8 ounces) unsalted butter
- 1 cup (7 ounces) granulated sugar
- 1/4 cup (1 and 3/4 ounces) light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 4 large eggs plus 2 egg yolks
- 1 and 3/4 cups (7 ounces) cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Lemon Cream Cheese Frosting
- 1 (8 ounce) block full-fat cream cheese, very soft but not melted
- 1/4 cup (2 ounces) unsalted butter, very soft but not melted
- 1/4 teaspoon pure lemon extract
- 2 cups (8 ounces) confectioners’ sugar, sifted (more if needed)
Instructions
- Preheat and Prepare Pan: Adjust an oven rack to the middle position and preheat your oven to 375°F (190°C). Spray a 9×5 inch loaf pan with non-stick baking spray and set aside.
- Melt Butter and Mix Sugars: Melt the unsalted butter in a small saucepan over medium heat. Transfer the melted butter to a large bowl and whisk in both the granulated and brown sugars until combined.
- Add Flavorings and Eggs: Stir in the vanilla extract, lemon extract, lemon zest, and lemon juice to the butter-sugar mixture and beat well. Add the eggs and egg yolks one at a time, beating well after each addition to create a smooth batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients and gently whisk until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the surface with a rubber spatula. Bake for 20 minutes at 375°F, then reduce the oven temperature to 325°F (163°C) and bake for an additional 40 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire cooling rack to cool completely, about 1 hour.
- Prepare the Frosting: In a stand mixer fitted with the paddle attachment or a large bowl with an electric handheld mixer, beat the softened cream cheese, butter, and lemon extract on medium-high speed until completely smooth, about 2 minutes.
- Add Sugar to Frosting: Reduce mixer speed to low and gradually add the sifted confectioners’ sugar. Once incorporated, increase speed to high and beat for 1-2 minutes more. If the frosting is too thin, add more confectioners’ sugar 1/4 cup at a time until desired consistency is reached.
- Frost the Cake: Once the cake is completely cooled, spread the lemon cream cheese frosting evenly over the top. Optionally, decorate with lemon slices for a fresh finish.
- Serve and Store: Slice and serve the cake. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Ensure the cream cheese and butter for the frosting are very soft but not melted to achieve a smooth frosting texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- If fresh lemons are not available for zest and juice, high-quality lemon extract can be substituted, but fresh ingredients provide the best flavor.
- This cake is best served chilled or at room temperature after frosting.
