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Lemon Pound Cake: Indulgent Bliss with Cream Cheese Icing

Lemon Pound Cake with Lemon Cream Cheese Icing
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A deliciously moist lemon pound cake topped with creamy lemon cream cheese icing, perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 cup buttermilk
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
  6. Fold in the lemon zest and extract.
  7. Pour the batter into the prepared pan and bake for 60-70 minutes.
  8. Let the cake cool before adding the icing.

Notes

  • For extra lemon flavor, you can add a glaze of lemon juice and powdered sugar on top.
  • Make sure all ingredients are at room temperature before starting.

Nutrition

Find it online: https://www.savorixeats.com/lemon-pound-cake-indulgent-bliss-with-cream-cheese-icing/