So I was having dinner with a couple of friends and since they were doing the cooking I figured I’d make dessert. Plus it’s really my specialty. I asked them what do you want? The answer, lemon pound cake. I was like, ok. I just made the key lime pound cake so making this kind of cake was pretty fresh in my memory. I consulted my good friend, Google, found a couple of recipes and decided on this on. With some modification, of course. And for the frosting, I really like a cream cheese frosting. Since this was lemon, I decided to bump it up several notches. I added in a little lemon curd, which I had leftover from making my Limoncello cake recipe. Enjoy!
Lemon Pound Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 sticks of unsalted butter (1 cup), at room temp
- 1 cup sugar
- 4 eggs, at room temp
- 1 tsp real vanilla extract
- 1 tsp lemon extract
- 1 lemon, zested and juiced
Shift together the flour, baking powder and salt. Zest in the lemon. In a mixer, I like to use my Kitchenaid stand mixer with the paddle attachment, cream the butter until light and fluffy. Lower the speed and slowly add in the sugar. Mix until combined and again, fluffy. With the speed still lowered, add the eggs one at a time. Mix until well combined. Add in the extracts and lemon juice, which should be about 1/4 cup of juice. Add in the flour mixture and mix until it’s just combined, don’t over mix it our the cake will come out too dense and tough.
Pour into a parchment lined loaf pan that’s been sprayed with non-stick cooking spray.
Bake in a 350° oven for 50-60 minutes or until a skewer comes out of the center clean.
- 1 8 oz package cream cheese, at room temp
- 1/2 cup lemon curd (you can find the recipe here)
- 1 cup powdered sugar
In a bowl with a hand mixer, beat the cream cheese until it’s smooth. Add in the lemon curd and beat again until smooth. Lower the speed and slowly add in the sugar, beat until smooth. Frost the loaf of cake and refrigerate. This frosting is somewhat loose but very tasty.