Lemon Pound Cake Recipe
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Category: |
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Ingredients: |
Ingredients: For the Pound Cake:
3 sticks unsalted butter
8 ounces cream cheese
1 teaspoon salt
2 1/2 cups granulated sugar
1 package lemon instant pudding
6 large eggs
3 cups all purpose flour
3 1/2 teaspoons fresh lemon zest
For the Lemon Glaze:
1 1/3 cups powdered sugar
3-5 tablespoons fresh lemon juice
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Directions: |
Directions:For the Pound Cake:
Preheat oven to 325 degrees.
Add 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.
Lower speed of mixer to medium and add one egg at a time.
Slow mixer to slowest speed and add flour one cup at a time into bowl.
Do not overbeat at this point.
Add lemon zest to bowl and mix.
Once everything is mixed, pour cake batter into greased 12 cup bundt 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.
Drizzle on top of cooled cake. |
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