Lemon Pound Cake with Cream Cheese Frosting

Lemon Pound Cake with Cream Cheese Frosting

BAKE TIME: 90 MINUTES

Ingredients

• 1½ cups unsalted butter, softened

• 8 ounces cream cheese, softened

• 3 cups sugar

• ¼ cup fresh lemon juice

• 2 teaspoons lemon zest

• 1 tablespoon vanilla extract

• 6 eggs, room temperature

• 3 cups flour

• ¼ teaspoon salt

Frosting

• ½ cup melted butter

• 2½ cups confectioners' sugar

• 3 tablespoons lemon juice

• ½ teaspoon vanilla extract

• milk (optional)

Instructions

• Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt pan.

• Beat the butter using an electric mixer with a paddle attachment until light and smooth.

• Add cream cheese and beat until smooth.

• Add sugar gradually and beat for 3 minutes. Add lemon juice, zest, and vanilla. Mix well.

• Beat in eggs 2 at a time, scraping down sides of bowl once or twice.

• Add flour and salt and beat just until evenly mixed.

• Pour into prepared pan. Bake for 1½ hours or until toothpick inserted in center comes out clean.

• Cool on wire rack for 15 minutes and then invert cake onto a cake stand or serving platter.

• To make frosting, beat together melted butter and confectioners' sugar. Add in lemon juice and vanilla extract. Beat until smooth. Thin with milk if too thick.

• Let cake cool almost to room temperature before frosting. Spoon frosting on top of cake so that it drips down edges.