Ingredients for Citrus Pound Cake With Lemon Cream Cheese Frosting
- 4 large eggs
- Unsalted Butter
- Granulated Sugar
- Lemon Flavoring
- Lemon
- Fresh Lemon Juice
- Cake Flour
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
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How to Make Citrus Pound Cake With Lemon Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by lining the bottoms with parchment paper circles and lightly greasing the sides with baking spray.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar in a stand mixer or with a hand mixer until light and fluffy (about 3 minutes).
- Add 1 teaspoon vanilla baking emulsion, 2 tablespoons lemon zest, and 2 tablespoons lemon juice. Mix well.
- Add 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 cup heavy whipping cream. Gradually add the dry and wet ingredients to the wet ingredients alternately, beginning and ending with the wet ingredients, in three additions. Mix until just combined; do not overmix (about 2 minutes).
- Divide batter evenly between the prepared pans.
- Bake for 38-40 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 38 minutes.
- Let cakes cool in the pans for 15 minutes before inverting them onto wire racks to cool completely.
- **For the frosting:** In a large bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) softened unsalted butter, and 2 tablespoons lemon juice until smooth and fluffy.
- Gradually add 3 cups powdered sugar, beating until combined. Add 2-4 tablespoons heavy whipping cream, 1 tablespoon at a time, until you reach your desired consistency.
- Add 1 tablespoon lemon zest to the frosting and mix well.
- Frost the cooled cake and serve immediately. Yields approximately 3 cups of frosting.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
4328g
Fat
1271g
Carbs
476g
