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Lemon Cream Pound Cake Recipe

Lemon Cream Pound Cake Recipe

5 from 1 vote
Indulge in the rich fusion of cream and zesty lemon with our delightful Lemon Cream Pound Cake—a perfect balance of flavors and textures!
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CourseCakes
CuisineAmerican
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings7 peoples
Calories250kcal

Ingredients

  • 3 cups 360g/ 12.60z all-purpose flour
  • 1 3.4 oz package of instant lemon pudding
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1½ cup 340grams/ 120z butter softened
  • 2¾ cup 350grams/ 12.30z granulated sugar
  • 6 large eggs
  • 2 tsp pure vanilla extract
  • 1 8 oz sour cream
  • 2 Tbsp fresh lemon zest

FOR THE GLAZE:

  • 1½ cup 170grams/60z powdered sugar
  • 2 Tbsp fresh lemon juice more if needed to thin
  • 1 Tbsp butter melted

Instructions

  • Preheat the oven to 325°F. Butter and flour in a tube pan. Set aside then sift together the all-purpose flour, lemon pudding mix, salt and baking soda.
  • Cream together the softened butter, granulated sugar and vanilla. Beat for 2-3 minutes until light and pale yellow in colour.
  • Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed.
  • Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.
  • Pour into the prepared tube pan and place into the oven.
  • Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted into the centre comes back clean.
  • Cool in the pan on a wired rack for 15 minutes then remove the outer ring from the pan and cool completely.
  • To prepare the glaze: Mix together the powdered sugar, lemon juice and melted butter. Drizzle over the cooled cake.

Nutrition

Calories: 250kcal
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