Lemon Pound Cake
Indulge in a zesty lemon pound cake that's the ultimate weekend treat! Bursting with bright citrus flavor and a tender crumb, this delightful dessert combines fresh lemon juice and zest with rich butter for a slice that melts in your mouth. Perfect for pairing with a cup of tea or as a sweet finish to any meal!
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 1 lemon packet @jello
- Juice & zest of 1 lemon
- Juice and zest of 1 lemon
🥛Dairy & Eggs(6)
- 1/2 cup (1 stick) melted @Kerrygold USA unsalted butter (114 g)
- 1 & 1/2 cups buttermilk (340 g)
- 1 8oz block @Philly Cream Cheese cream cheese (227 g)
- 4 eggs (room temperature)
- 1/4 cup heavy cream or milk of choice (I used @Chobani extra creamy oat) (60 ml)optionalmilk of choice
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(4)
- 1 cup @Pillsbury all purpose flour (125 g)
- 2 cups sifted powdered sugar (400 g)
- 1 cup white sugar (200 g)
- 1 tbsp vanilla extract or bean paste (15 ml)optionalbean paste
📦Other(2)
- 1 box @Betty Crocker white cake mix
- Yellow food coloring (optional)optional
Nutrition (per serving)
Calories
750
Protein
10g
Carbs
112g
Fat
31g
👨🍳 Instructions
- 1
Mix all ingredients until smooth.
- 2
Spray your Bundt cake pan with baking spray, add all of your cake batter.
- 3
Bake at 350 degrees for an hour, checking at the 1 hour mark if it’s finished. If not, leave in for another 10-15 minutes.
- 4
Let your cake cool completely before flipping it onto a wired rack.
- 5
For the cream cheese lemon glaze, blend cream cheese, juice and zest of 1 lemon, sifted powdered sugar, and heavy cream until smooth.
- 6
Add the glaze over your cooled cake along with additional lemon zest for garnish.
💡 Pro Tips
- ✓Reduce buttermilk to 1 cup and increase sour cream to 3/4 cup (maintaining 1.5 cups total liquid) to lower the pH to 6.2-6.4, which strengthens gluten networks and prevents the dense crumb typical of box-mix cakes.ingredient1 cup buttermilk + 3/4 cup sour cream; pH 6.2-6.4
- ✓Insert a toothpick at the cake's geometric center (not edge) at 55 minutes; it should have 3-4 moist crumbs but no wet batter, as the center reaches 205-210°F last due to Bundt pan's thick walls conducting heat slowly.timing55 minutes; 205-210°F internal temp
- ✓Add lemon zest to the dry ingredients separately from juice to prevent the acidic juice from activating baking soda prematurely (if present), and reserve 1 tsp zest for the glaze since heat volatilizes 30-40% of citrus aromatics during baking.techniqueReserve 1 tsp zest; 30-40% aromatic loss
- ✓Whisk cream cheese into the glaze at 68-72°F (room temperature) for 90 seconds before adding powdered sugar; if too cold (below 65°F), it won't fully incorporate and creates grainy texture from fat globules.ingredient68-72°F; 90 seconds whisking
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Lemon Pound Cake
Indulge in a zesty lemon pound cake that's the ultimate weekend treat! Bursting with bright citrus flavor and a tender crumb, this delightful dessert combines fresh lemon juice and zest with rich butter for a slice that melts in your mouth. Perfect for pairing with a cup of tea or as a sweet finish to any meal!
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 1 lemon packet @jello
- Juice & zest of 1 lemon
- Juice and zest of 1 lemon
🥛Dairy & Eggs(6)
- 1/2 cup (1 stick) melted @Kerrygold USA unsalted butter (114 g)
- 1 & 1/2 cups buttermilk (340 g)
- 1 8oz block @Philly Cream Cheese cream cheese (227 g)
- 4 eggs (room temperature)
- 1/4 cup heavy cream or milk of choice (I used @Chobani extra creamy oat) (60 ml)optionalmilk of choice
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(4)
- 1 cup @Pillsbury all purpose flour (125 g)
- 2 cups sifted powdered sugar (400 g)
- 1 cup white sugar (200 g)
- 1 tbsp vanilla extract or bean paste (15 ml)optionalbean paste
📦Other(2)
- 1 box @Betty Crocker white cake mix
- Yellow food coloring (optional)optional
Nutrition (per serving)
Calories
750
Protein
10g
Carbs
112g
Fat
31g
👨🍳 Instructions
- 1
Mix all ingredients until smooth.
- 2
Spray your Bundt cake pan with baking spray, add all of your cake batter.
- 3
Bake at 350 degrees for an hour, checking at the 1 hour mark if it’s finished. If not, leave in for another 10-15 minutes.
- 4
Let your cake cool completely before flipping it onto a wired rack.
- 5
For the cream cheese lemon glaze, blend cream cheese, juice and zest of 1 lemon, sifted powdered sugar, and heavy cream until smooth.
- 6
Add the glaze over your cooled cake along with additional lemon zest for garnish.
💡 Pro Tips
- ✓Reduce buttermilk to 1 cup and increase sour cream to 3/4 cup (maintaining 1.5 cups total liquid) to lower the pH to 6.2-6.4, which strengthens gluten networks and prevents the dense crumb typical of box-mix cakes.ingredient1 cup buttermilk + 3/4 cup sour cream; pH 6.2-6.4
- ✓Insert a toothpick at the cake's geometric center (not edge) at 55 minutes; it should have 3-4 moist crumbs but no wet batter, as the center reaches 205-210°F last due to Bundt pan's thick walls conducting heat slowly.timing55 minutes; 205-210°F internal temp
- ✓Add lemon zest to the dry ingredients separately from juice to prevent the acidic juice from activating baking soda prematurely (if present), and reserve 1 tsp zest for the glaze since heat volatilizes 30-40% of citrus aromatics during baking.techniqueReserve 1 tsp zest; 30-40% aromatic loss
- ✓Whisk cream cheese into the glaze at 68-72°F (room temperature) for 90 seconds before adding powdered sugar; if too cold (below 65°F), it won't fully incorporate and creates grainy texture from fat globules.ingredient68-72°F; 90 seconds whisking