Lemon Pound Cake
Classic pound cake with a twist of flavor using Ann Clark’s Lemon Powder and Lemon Flavoring.
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Prep Time
20 minutes
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Cook Time
75 minutes
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Servings
12
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3 sticks (24 tablespoons) unsalted butter, room temperature
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1–8-ounce pkg. cream cheese, room temperature
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3 cups granulated sugar
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6 large eggs, room temperature
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1 teaspoon Ann Clark’s Lemon Flavoring
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3 cups all-purpose flour
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¼ cup Ann Clark’s Lemon Juice Powder
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½ teaspoon sea salt
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1 batch Lemon glaze with Lemon Powder
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Stand Mixer with paddle attachment
Equipment
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1
Preheat oven to 325°F. Prepare a large Bundt pan with baking spray.
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2
Mix butter in a stand mixer with paddle attachment or electric mixer, until lightened and lump free, about 2 min.
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3
Add cream cheese, mix until no lumps, scraping as needed, about 1 minute.
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4
Add sugar and mix until fluffy, scraping the sides as needed, about 3 minutes.
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5
Slowly add eggs and lemon flavoring, scraping the sides as needed, until incorporated.
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6
Mix flour, lemon powder and salt in a small bowl.
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7
Add flour mixture to the stand mixer; mix; until just combined.
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8
Pour into prepared pan; bake in preheated oven, until a toothpick comes out clean, about 1 hour 30 minutes.
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9
Meanwhile, prepare glaze. Set aside, covered.
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10
Remove cake from oven and let cool in pan for 10 minutes, then invert onto cooling rack and let cool completely, about 2 hours.
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11
Pour glaze over cake that is placed over the cooling rack and serve.
Enjoy!
Notes & Tips:
- Use room temperature butter, cream cheese and eggs for best success
- Scrape sides in between additions to avoid lumps
- Could use 2-9x5 loaf pans if prefer, reduce baking time to about 1 hour
Photo by Laura Kanya
