Old Fashioned Lemon Pound Cake

Instructions

Lemon Pound Cake

Preheat the oven to 350°F (175°C). Grease a bundt cake pan thoroughly, using shortening or butter. Then dust with flour to prevent sticking.

In a large mixing bowl, use a hand mixer to cream together the softened butter and cream cheese until light and fluffy, about 12 minutes.

Add 2 cups granulated sugar and beat until smooth and fully combined. Then, add the eggs one or two at a time, beating well after each addition until the mixture is smooth.

Mix in 1/4 cup lemon juice, 1 tablespoon lemon zest 1 teaspoon lemon extract, and 1 teaspoon vanilla extractuntil everything is well incorporated.

Gradually add 3 cups all-purpose flour, mixing after each addition until just combined. Be sure to scrape the sides and bottom of the bowl to ensure everything is evenly mixed. Do not overmix.

Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.

Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.

Lemon Glaze

Make the lemon glaze once the cake is completely cooled. In a small mixing bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla extract until smooth.

Drizzle the glaze evenly over the top of the completely cooled cake. Let the glaze set for 1015 minutes before serving.

Dessert