Lemon Pound Cake
This cake does not belong in the health food category, but it’s made with love using the most fresh, natural, whole ingredients available, and I believe that counts for something. In fact, I think it counts for a lot.
I know it will be enjoyed by family and friends this weekend, and I can feel good knowing that although I didn’t provide a low-calorie dessert, I did provide one made from scratch with real ingredients!
To create this recipe, I started with my mom’s classic pound cake recipe but instead of vanilla and almond for the flavorings, I used vanilla and fresh lemon juice and zest, and then added a lemon glaze on top.
P.S. Since this cake has to travel tomorrow, I couldn’t put it on my adorable new cake stand, but I couldn’t resist setting it on there on its plate anyway and taking a photo to share!
Lemon Pound Cake
- 16 oz. cream cheese (not low fat or fat free), softened
- 2 sticks unsalted butter (fresh from farmer’s market if available!), softened
- 3 cups sugar (I used 1.5 cups regular, and 1.5 cups organic evaporated cane juice sugar)
- 6 large eggs (pastured and fresh from farmer’s market if available!)
- 1 tsp. vanilla
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. lemon zest (from organic lemons!)
- 1/4 tsp. baking soda
- 3 cups organic unbleached flour
- Beat cream cheese and butter.
- Beat in the sugar.
- Beat in the eggs.
- Beat in the flavorings, baking soda, and flour.
- Spoon into your choice of:
- 6 greased & floured mini loaf pans, and bake at 325 degrees for 40 minutes.
- 1 large bundt pan, and bake at 325 degrees for approximately 90 minutes (but start checking every 5 minutes after 75).
- 1 large bundt pan AND 1 mini loaf pan (if your bundt pan gets really full like mine did!), bake at 325 for 75-90 minutes but take out mini loaf pan around 40 minutes.
- Cake(s) will rise and become golden brown on the edges/top. Check with toothpick and be sure the middle is done before removing from oven.
- Let cakes cool a bit before removing from pans.
- When cake(s) are completely cool, prepare glaze and pour over the top.
- Cakes can be wrapped in plastic wrap and kept in fridge or freezer. They freeze and thaw/reheat very well!
- Put 1 c. powdered sugar in bowl.
- Add 2 tsp. lemon zest.
- Slowly pour in up to 2 Tbsp. of lemon juice, whisking as you add.
- If too thick, add extra juice, if it gets runny, stop adding juice.
- When desired consistency is reached, pour over cake(s)!
Lemon Pound Cake
