Lemon Pound Cake

• For the Lemon Pound Cake
• 1 1/2 cups butter (3 sticks)
• 1 (8 ounce) package cream cheese
• 6 large eggs
• 2 tablespoons lemon juice
• 1 lemon, zest of
• 3 cups sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• For the Lemon Buttermilk Glaze
• 1 1/2 cups confectioners' sugar
• 2 tablespoons lemon juice
• 1 lemon, zest of
• 1 tablespoon buttermilk

1. For the Lemon Pound Cake:
2. Preheat oven to 325u0b0F. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
3. Let the butter, cream cheese and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy.
4. Add eggs one at a time then add lemon juice and zest and combine well.
5. Add flour, salt and vanilla. Mix until just well-combined but do not over mix.
6. Pour the cake batter into the prepared bundt or tube pan.
7. Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes.
8. For the Lemon Buttermilk Glaze:
9. As the cake is cooling, whisk together confectioner's sugar, lemon juice, lemon zest and buttermilk to make the glaze.
10. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.

lemon pound cake, butter, cream cheese, eggs, lemon juice, lemon, sugar, allpurpose, salt, vanilla, buttermilk, confectioners, lemon juice, lemon, buttermilk

Taken from www.food.com/recipe/lemon-pound-cake-537848 (may not work)