I have an affinity for all things lemony.  This Lemon Pound Cake Recipe is just one of them (try these lemon pancakes or this lemon blueberry pound cake )  My family has made all sorts of lemon cake recipes and even lemon pound cake recipes over the years.  Big Mama makes fantastic lemon cakes.  My two aunts make great lemon cakes as well.  Even my mother has a fave citrusy lemon and lime cake (her 7 up cake and my big mama’s sour cream pound cake recipe which you can add lemon flavor to a must try if you have it!).

I have tried them all, and trust me when I say that its hard to figure out which one I love the best.  It must be because at the end of the day, lemon rules in my book.  If you put it in a cake, I will eat it.  And not just eat it, devour it.

This lemon pound cake recipe is probably one of the best I have developed.  I think starting with a classic cream cheese pound cake recipe that I have been making for years put this recipe on the good foot.  I have made this recipe so many times that I could possibly make it with my eyes closed.  It is a tradition in my family to bring this cake whenever we have a get together.  I thought the base of it would lend itself to a citrusy makeover.

For the Pound Cake:

  • 3 sticks unsalted butter room temperature
  • 8 ounces cream cheese, room temperature one brick
  • 1 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 1 package lemon instant pudding 3.4 ounce
  • 6 large eggs room temperature
  • 3 cups sifted cake flour
  • 3 1/2 teaspoons fresh lemon zest

For the Lemon Glaze:

  • 1 1/3 cups powdered sugar sifted
  • 3 tablespoons fresh lemon juice
  • Optional: lemon zest for garnish

For the Pound Cake:

  1. Preheat oven to 325 degrees.
  2. Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth.
  3. Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes.
  4. Lower speed of mixer to medium and add one egg at a time and mix until incorporated.
  5. Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated.
  6. Do not overbeat at this point.
  7. ......................................

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