How To Make Lemon Pound Cake | Moist & Delicious Pound Cake Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while adding moisture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine 3 cups of cake flour, 1 teaspoon of baking powder, and a couple pinches of salt; mix to combine and set aside.

In another mixing bowl, add 3 sticks of room temperature unsalted butter and 8 ounces of room temperature cream cheese; blend with a hand mixer until well combined, about 3-4 minutes.

Gradually add 3 cups of granulated sugar to the butter and cream cheese mixture, mixing constantly.

In a separate bowl, crack 6 eggs and beat them; add them one at a time to the mixture, mixing well after each addition.

Add 1 teaspoon of vanilla extract and 1 teaspoon of almond extract; mix to combine.

Stir in the zest of 1 lemon and juice of 1.5 lemons; mix well.

Gradually add the dry ingredients to the wet mixture, mixing constantly and scraping the sides as needed.

Prepare a bundt pan by spraying it with cooking spray to prevent sticking.

Pour the batter into the prepared bundt pan and smooth the top.

Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted comes out clean.

While the cake is baking, prepare the icing by mixing 1 stick of unsalted butter and 8 ounces of cream cheese until combined.

Add the zest of 1 lemon and juice of 0.5 lemon to the butter and cream cheese mixture; mix well.

Gradually add 2.5 cups of powdered sugar, mixing constantly until the icing is smooth.

Transfer the icing to a pastry bag for easier application.

Cooking Techniques

Equipment Needed

Spice Level:

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