When it comes to baking cakes, I have always baked more pound cakes than any other cakes. They are simple and delicious and do not require the assembly of a layer cake. Pound cakes can be eaten cold, toasted, warmed, or with fruit and whipped cream. They can be eaten as a dessert, a snack, or I even enjoy a slice for breakfast.
That being said, all pound cake recipes are not equal. A moist pound cake is a must, and typically a recipe that includes cream cheese or sour cream will result in a moist cake. Today’s recipe also has a box of instant lemon pudding which results in a cake that will melt in your mouth! The additional lemon flavor gives you a cake that is bursting with lemon flavor.
I made this recipe a few months back after finding it on grandbaby-cakes.com. Grandbaby Cakes is an awesome blog that I recently discovered and I can’t wait to try more of her recipes!
When making a pound cake, always bring your ingredients to room temperature for maximum volume. Also, to test for doneness, use a long wooden skewer rather than a toothpick. It should come out clean, with no batter clinging to it.
Lemon Pound Cake
Ingredients
- 3 sticks unsalted butter room temperature
- 8 oz. cream cheese room temperature
- 1 tsp. salt
- 2 1/2 c. granulated sugar
- 1 (3.4-oz.) pkg. lemon instant pudding mix
- 6 lg. eggs
- 3 c. sifted cake flour
- 3 1/2 tsp. fresh lemon zest
- 1 1/3 c. powdered sugar sifted
- 3 tbsp. fresh lemon juice
- lemon zest for garnish optional
Instructions
- Preheat oven to 325 degrees. Grease and flour a 12-inch bundt or tube pan
- Using an electric mixer cream the butter, cream cheese and salt until smooth.
- Slowly add the sugar and instant pudding and beat until light and fluffy.
- Lower the speed of the mixer to medium and add one egg at a time, mixing until incorporated after each.
- Slow mixer to the slowest speed and add flour one cup at a time mixing just until incorporated. Do not overheat at this point.
- Add lemon zest and mix.
- Pour into prepared pan. Bake for 1 hour 20 minutes or until wooden skewer inserted into the center of the cake comes out clean.
- Allow to cool in pan for 10 minutes then remove cake to a cooling rack and cool until completely cool.
- Whisk together the powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little more lemon juice. You want the glaze to coat the back of a spoon but slide off easily.
- Drizzle on top of cooled cake, sprinkle with lemon zest and serve.
