We brought this to a picnic last weekend and it was a huge hit with our friends and family! So if you’re a lemon lover and you’ve been searching for the perfect pound cake recipe, give this one a try SOON. I suggest bringing it to room temperature before serving it. I find this pound cake is best eaten within two days of being made, but can be tightly wrapped and stored in the fridge for up to 3 days.Because they all play different roles in developing the final flavor of the cake, I do not suggest skipping or substituting any of them. To achieve the best lemon flavor, you will use a combination of fresh lemon juice, lemon zest, and lemon extract.You can find this ingredient in most grocery stores, or buy it online here. Add cream cheese, butter, lemon juice, lemon zest, and vanilla in a large bowl with an electric mixture until smooth and fluffy. Ingredients (8-oz.) package cream cheese, softened cup butter, softened 2 cups powdered sugar 1 teaspoon lemon zest 1 teaspoon fresh lemon juice. finely grated lemon peel, optional Possibly 1-3 Tbsp. cream cheese, softened 1/2 Cup unsalted butter, softened 4-5 cups powdered sugar 1 tsp. Because we want a dense and moist crumb, cake flour is used in this recipe. The lemon juice alone won’t give a good distinct lemon flavor to the frosting.I absolutely love it with a cup of coffee in the morning! But if cake for breakfast isn’t your thing (?), it’s equally amazing for dessert! You could even top if with a scoop of ice cream. This luscious loaf is moist, sweet, and perfectly lemony. This lemon cream cheese frosting balances the tangy flavor of the cream cheese with the pleasant tartness of the lemon juice and zest to make the perfect topping for just about any flavor cake or cupcakes.

But lucky for us, that’s not the end of this story! Because I couldn’t get lemon pound cake out of my head! So I did what I do best: I tested and tweaked until finally: the perfect lemon pound cake with Lemon Cream Cheese Frosting was born! My homemade Lemon Pound Cake with Lemon Cream Cheese Frosting is dense yet moist – and bursting with flavor!Ī reader recently asked me if she could easily turn my lemon cupcakes into a pound cake.

Lemon cream cheese frosting