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Lemon Cream Pound Cake

Lemon Cream Pound Cake

If I had to choose a favorite pound cake recipe, this one would win hands down. Anyone that knows me, knows that I have a deep love for food containing lemon. Two summers ago, I hosted a dinner, and guess what the theme was? Lemon of course! I prepared shrimp fettuccine with a lemon pepper sauce, a lemon and kale salad, fresh-squeezed lemonade, and this beautiful tasting lemon cream pound cake. One tip I like to mention when you are making the glaze is not to omit the grated lemon peel. If you skip this step, you will end up with a glaze that tastes more like butter than lemon.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Servings 6 people

Ingredients
  

Cake

  • 3 cups sugar
  • cup butter or margarine (softened)
  • 1 package cream cheese (softened)
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1 tsp lemon extract
  • ½ tsp orange extract
  • tsp salt
  • 6 eggs
  • cups Bisquick

lLemon Glaze

  • 1 cup confectioners' sugar
  • 2 tbsp butter or margarine (softened)
  • 2 tsp lemon peel (grated)
  • 2 tbsp lemon juice

Instructions
 

Cake

  • Preheat the oven to325 °F.
  • Grease and lightly flour a tube or bundt pan using Bisquick.
  • Beat three cups of sugar, one and one-quarter cups of butter or margarine, and one package of cream cheese in a large bowl until fluffy. I recommend using a stand or electric hand mixer.
  • Beat in one tablespoon of lemon juice, two teaspoons of vanilla extract, one teaspoon of lemon extract, and one-half teaspoon of orange extract.
  • Add six eggs, one at a time, beating after each addition.
  • Add two and three-quarter cups of Bisquick and beat until smooth.
  • Spread the batter evenly into each pan. Bake for sixty to ninety minutes or until golden brown and toothpick inserted in center comes out clean.
  • Cool for ten minutes and remove from pan. Cool completely.

Glaze

  • Combine one cup of confectioners’ sugar with two tablespoons of softened butter and mix until smooth
  • Stir in two teaspoons of lemon peel and two tablespoons of lemon juice. Continue stirring until well incorporated.
  • Spread the lemon glaze over the cake, allowing some to drizzle down the sides.
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