Lemon Pound Cake With Lemon Cream Cheese Frosting

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Easy lemon lover’s pound cake topped with tangy lemon cream cheese frosting.

This is a lovely recipe from my Washington Street United Methodist Church’s (Columbia, SC) 2003 Bicentennial Cookbook.

It is a very simple, old fashion, southern lemon pound cake made with lots of butta, eggs and lemon extract.

This deeply rich cake bursts with all sorts of tangy lemon flavor you can’t resist.

Lemony Lemon Pound Cake With Frosting

FROSTED POUND CAKE!!! WHAT????

Why would anyone frost a pound cake? This dense, rich cake with that amazing crusty crust speaks for itself. It needs no frosting. I will allow a glaze, but frosting, NO!!!!!

Sure I see frosted pound cakes on Pinterest and they are beautiful all decked out for that Pinterest photo shoot. But, I stick to my long held belief pound cake and frosting just don’t mix.

WHEN POUND CAKE THROWS YOU LEMONS

But, then one evening I was making a lemon pound cake for a birthday party, and ironically, the pound cake threw lemons at me. Yes, the sides of my pound cake stuck to the pan (Don’t let this keep you from making this cake. It was an issue with the pan).

The cake was very salvageable, but it was not Pinterest or birthday party worthy. What do to, except cover the whole cake with frosting.

Lemon Frosted Lemon Pound Cake

CREAM CHEESE FROSTING WITH LEMON ZEST

My hand was forced, I had no other choice except to frost. Yes, go against one of my core, life long beliefs and frost a pound cake.

So, I whipped up an easy cream cheese frosting recipe and added fresh squeezed lemon juice and lemon zest and I frosted.

PERFECT POUND CAKE PAIRING

Friends, let me tell you, this cake turned out amazing. The frosting didn’t take away from this rich, dense cake, it enhanced the flavor. It was a perfect pairing of pound cake and zesty lemon frosting.

Being that I am a pound cake purest, I can’t say I want to regularly frost pound cakes. But, I do see that a frosted pound cake is just as much a pound cake as any other pound cake.

LEMON POUND CAKE WITH CREAM CHEESE FROSTING INGREDIENTS

OLD FASHIONED LEMON POUND CAKE INGREDIENTS

LEMON CREAM CHEESE FROSTING INGREDIENTS

  •  Butter 
  • Cream Cheese
  • Powdered Sugar 
  • Lemon Zest
  • Fresh Squeezed Lemon Juice 
Lemon Cream Cheese Frosted Lemon Pound Cake

LEMON POUND CAKE WITH FROSTING RECIPE

OLD FASHIONED LEMON POUND CAKE RECIPE

  • Cream butter and sugar and add eggs.
  • Combine flour, salt and baking powder.
  • Add flour mixture to sugar mixture alternately with milk.
  • Stir in lemon extract.
  • Pour into a well greased pan and bake for 1 hr and 15-20 minutes.

LEMON CREAM CHEESE FROSTING RECIPE

  • Cream butter and cream cheese well and slowly add powdered sugar.
  • Add lemon zest and lemon juice.
  • Apply frosting to cake.
Frosted Lemon Pound Cake

LEMON EXTRACT VERSUS LEMON JUICE

When making lemon pound cake I normally bake this amazing lemon buttermilk pound cake, which calls for lemon zest and fresh squeezed lemon juice. So, I was a little surprised when I noticed this recipe calls for lemon extract instead of lemon juice and zest.

That got me wondering what’s the difference in lemon extract and lemon juice in a cake recipe?

According to this post from Foods Guy, lemon extract is a lemon-flavored liquid made from lemons. It typically has an oil or alcohol base and is much less tart and acidic than fresh squeezed lemon juice.

Lemon juice is much less concentrated than lemon extract, so you will need to use more juice than extract to attain the same flavor. You can substitute 1 teaspoon of lemon extract with 2 tablespoons of lemon juice.

Lemon Pound Cake Frosted

HOW TO THICKEN FROSTING WITHOUT POWDERED SUGAR

Have you ever whipped up a batch of frosting and it’s runny? You need to thicken it, but you don’t want to thicken with more powdered sugar.

Here’s an idea I picked up in this post from Simple 30, use cornstarch. Cornstarch allows you to thicken your frosting without adding any more sweetness.

To thicken with cornstarch:

  • Use 100% pure cornstarch for best results.
  • Add 1/2 tsp. of cornstarch to the runny frosting.
  • Incorporate the cornstarch and mix well.
  • Test the thickness, if it’s not as thick as desired, you can add another 1/2 tsp. of cornstarch until the mixture achieves perfect thickness.

FINAL THOUGHTS ON THIS AMAZING LEMON CAKE

An easy lemon pound cake recipe made with simple ingredients. This cake is rich, dense and moist and bursting with lemon flavor. It is then made even more delicious by the zesty lemon cream cheese frosting, which adorns the cake. This is a lemon lover’s dream cake.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

MORE SIMPLE OLD FASHIONED POUND CAKE RECIPES

Lemon Pound Cake With Frosting
Print Jump to Recipe Pin Recipe

Old Fashioned Lemon Pound Cake With Frosting

Delightful, dense, moist lemony lemon pound cake with tangy lemon cream cheese frosting.
Course Brunch, Dessert, Snack
Cuisine American
Keyword Lemon Cake, Moist, Easy, Simple, Lemony, Tangy, Zesty
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 55 minutes
Servings 18 slices
Calories 480kcal
Cost $6.50

Equipment

  • Bundt or Tube Pan
  • Hand or Stand Mixer
  • Long Spatula

Ingredients

Old Fashioned Lemon Pound Cake Ingredients

  • 3 sticks Butter Room Temperature
  • 3 cups Sugar
  • 6 Eggs Room Temperature
  • 3 cups All Purpose Flour
  • ½ tsp Baking Powder
  • ¼ tsp Salt
  • 1 cup Milk
  • 2 tsp Lemon Extract

Lemon Cream Cheese Frosting Ingredients

  • 4 Tbsp Butter Room Temperature
  • 6 Tbsp Cream Cheese Room Temperature
  • cups Powdered Sugar You might need more, but start here and taste.
  • 1.5 tsp Lemon Zest
  • 4 to 6 Tbsp Fresh Squeezed Lemon Juice Start with 4 Tbsp and taste. You might like more.

Instructions

Instructions For Old Fashion Lemon Pound Cake

  • Cream butter. Gradually add sugar, creaming well.
  • Add eggs one at a time, beating well after each addition.
  • Combine flour, salt and baking powder.
  • Add flour mixture to sugar mixture alternately with milk.
  • Stir in lemon extract.
  • Pour into a well greased and floured tube or bundt pan.
  • Bake at 325° for 1 hour and 15-20 minutes or until golden brown. Insert a sharp knife or long wooden pick in middle of cake to verify it's done.
  • Cool 10 minutes before removing from pan.
  • Invert and remove from pan.
  • Let cake cool completely and spread frosting all over the cake.

Instructions For Lemon Cream Cheese Frosting

  • Cream butter and cream cheese well.
  • Slowly add powdered sugar and incorporate well.
  • Add lemon zest.
  • Add 4 Tablespoons of fresh squeezed lemon juice and sample. You may want to add a little more sugar, lemon juice or both. I added ¼ cup more sugar and 1 to 2 more Tbsp lemon juice.
  • Apply frosting to cake.

Notes

This makes a large cake.  I used a tube pan and the amount of batter was perfect. 
However, if using a bundt pan, this might be a bit to much batter. This is the perfect opportunity to make a couple of cupcakes with that excess batter.
When I do pound cakes in a bundt pan I usually try to fill the pan 3/4’s full.

Nutrition

Calories: 480kcal

2 Comments

  1. ANGELA SAMUELS says:

    awesome i love these recipes they are eady to follower, excellent direction. i hive y’all a 5 percent.

    1. Thanks for this nice comment, so uplifting. Makes me happy. God bless.

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