Lemon Pound Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • All purpose flour- 1½ cups
  • Baking powder- ½ tsp
  • Baking soda- ⅛ tsp
  • Salt- ¼ tsp
  • White Sugar- 1⅓ cups
  • Lemon zest- from one lemon
  • Butter, unsalted- ¾ cup, at room temperature
  • Cream Cheese- 115 grams or 4 ounces
  • Vanilla extract- 1 tsp
  • Eggs- 3 large, at room temperature
Instructions
  1. Preheat oven to 350 F or 180 C.
  2. Grease a 9 inch loaf pan with butter, dust with flour; keep aside.
  3. In a large bowl: combine together the flour, baking powder, baking soda and salt. Keep aside.
  4. Using a grater, finely grate the lemon zest.
  5. Combine the sugar with the lemon zest. Keep aside.
  6. Use an electric hand mixer or stand mixer.
  7. If using stand mixer, use paddle attachment.
  8. Into the stand mixer bowl, add the butter and cream cheese.
  9. Beat on medium speed till they turn smooth. Scrape down the sides of the bowl using a spatula.
  10. Add vanilla extract and sugar mixed with lemon zest. Beat on medium speed till mixture is light and fluffy.
  11. Add eggs- one at a time and beat after each addition. Scrape down the sides of the bowls a couple of times and beat again to ensure even mixing.
  12. Add the prepared flour mix in 2 additions, combine well after each addition till well incorporated.
  13. Pour the batter onto the greased loaf pan. Even out the top of the batter.
  14. Place in the preheated oven on the middle rack.
  15. Bake for 65 to 70 minutes till a fork inserted into the centre of the cake comes out clean.
  16. Remove the cake from the oven, let cool down on a wire rack for 20 minutes.
  17. Cut into thick wedges and enjoy- perfect for breakfast or along with evening tea/coffee.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/lemon-pound-cake-recipe/