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Lemon Pound Cake Delight with Creamy Lemon Icing Recipe

Lemon Pound Cake with Lemon Cream Cheese Icing
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A delightful lemon pound cake topped with a creamy lemon cream cheese icing.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each.
  4. In a separate bowl, mix the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
  6. Stir in the lemon extract and lemon zest.
  7. Pour the batter into a greased loaf pan and bake for 60-70 minutes.
  8. Allow the cake to cool before icing.
  9. For the icing, beat cream cheese and sugar together, then add lemon juice and zest.
  10. Spread the icing over the cooled pound cake.

Notes

  • Ensure all ingredients are at room temperature.
  • For a stronger lemon flavor, add extra lemon zest to the icing.

Nutrition

Find it online: https://www.hurryandfeast.com/lemon-pound-cake-delight-with-creamy-lemon-icing-recipe/