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Moist Lemon Pound Cake Recipe with Cream Cheese Frosting Easy and Perfect

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A moist and dense lemon pound cake with a tangy cream cheese frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened (European-style recommended)
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tablespoons fresh lemon zest (about 2 large lemons)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then lightly dust with flour or line with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  3. Add 4 large room temperature eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together 3 cups sifted all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. In a small bowl or measuring cup, combine 1 cup buttermilk, 2 tablespoons fresh lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.
  6. With mixer on low, alternately add dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry ingredients. Mix just until combined after each addition.
  7. Pour batter into prepared loaf pan and smooth the top with a spatula. Tap pan gently on counter to release air bubbles.
  8. Bake for 60–70 minutes, checking at 60 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. For the frosting, beat together 8 oz softened cream cheese and 1/2 cup unsalted butter until smooth and creamy.
  11. Gradually add 3 cups powdered sugar, beating on low speed to avoid sugar clouds.
  12. Mix in 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract, and optional 1 teaspoon lemon zest.
  13. If frosting is too thick, add 1-2 teaspoons milk or cream to reach desired consistency.
  14. Once cake is completely cool, spread cream cheese frosting evenly over the top using an offset spatula or butter knife.
  15. Optionally, zest extra lemon over frosting for decoration.

Notes

Use room temperature ingredients for best results. Cream butter and sugar well to trap air for a lighter crumb. Avoid overmixing after adding flour to prevent toughness. Zest lemons before juicing. Tent cake with foil if edges brown too fast. Chill frosting if too soft before spreading.

Nutrition

Keywords: lemon pound cake, cream cheese frosting, moist lemon cake, easy lemon dessert, pound cake recipe, lemon dessert, homemade cake

Find it online: https://rowanrecipes.com/moist-lemon-pound-cake-recipe-with-cream-cheese-frosting-easy-and-perfect/