Sugar glazed and topped with Lemon Cream Cheese Frosting makes this Lemon Pound Cake a classic any time of dessert. The tanginess of fresh lemon juice and lemon zest brings freshness and lightness to this piece of cake!
Sugar glazed and topped with Lemon Cream Cheese Frosting makes this Lemon Pound Cake a classic any time of dessert. The tanginess of fresh lemon juice and lemon zest brings freshness and lightness to this piece of cake!
INGREDIENTS
3 cups Lorraine’s Gluten-Free All-Purpose Flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
3 eggs, room temperature
1/2 cup of sour cream
1/4 cup lemon juice
Zest of 2 lemons
1 1/2 teaspoon of vanilla
3/4 cup buttermilk
(you’ll need about 4-5 total lemons)
Lemon Glaze:
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature
Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.
Cream Cheese Frosting:
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
Oven Temperature:
Preheat oven to 350ºF
Bake Time:
60 - 75 minutes until a toothpick inserted in the center is dry