Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened (226g))
  • 8 oz cream cheese (softened (use full-fat cream cheese that is sold in bricks, not the spreadable kind sold in tubs) (226g))
  • 2 ½ cups granulated sugar ((500g))
  • 2.5 Tablespoons lemon zest
  • 5 large eggs (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract (optional, see note)
  • 3 cups all-purpose flour ((375g))
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ⅓ cup buttermilk ((78ml))
  • 2 cups powdered sugar ((250g))
  • 2 Tablespoons butter, melted (salted or unsalted will work)
  • 1-3 Tablespoons lemon juice (plus additional as needed)
  • ¼ teaspoon vanilla extract

Instruction

  • Arrange oven rack to center of your oven and preheat the oven to 350F (175C). Thoroughly grease (I use vegetable shortening) and flour a 12-cup bundt pan or 10" tube pan (see notes to bake in loaf pans). Be sure to tap/shake out excess flour or, rather than greasing/flouring you may spray with baking spray.
  • In the bowl of a stand mixer (or using an electric mixer), beat together butter, cream cheese, sugar and lemon zest on medium-speed until creamy, well-combined and batter is lightened in color.
  • Add eggs, one at a time, stirring well after each addition. Scrape the sides and bottom of the bowl and stir in vanilla extract and lemon extract (if using). The mixture should be very smooth, light, and creamy when finished.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • With mixer on low-speed, alternate adding the flour mixture and buttermilk to the butter batter, starting and ending with the flour mixture (I add the flour in 3 parts and the buttermilk in 2).
  • Pour lemon pound cake batter into your prepared bundt pan and bake on 350F (175C) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven.
  • Allow to cool for 15-25 minutes and then carefully (it will still be hot! invert onto cooling rack to cool completely before decorating with glaze.