Recipe for Moist Lemon Pound Cake
The addition of cream cheese sets this Lemon Pound Cake recipe apart from others. It perfectly complements the lemon flavor of the cake while creating a melt-in-your-mouth texture.
Ingredients
For the Lemon Pound Cake:
- Nonstick baking spray
- 1 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick unsalted butter, at room temperature 8 tablespoons
- 4 ounces cream cheese at room temperature
- 1 ¼ cups + 2 tablespoons granulated sugar
- 3 eggs at room temperature
- 1 tablespoon grated lemon zest about 1 lemon
- 3 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
For the Raspberry Compote:
- 8 ounces fresh raspberries
- ¼ cup granulated sugar
- ¼ cup water
Instructions
- Make the Lemon Pound Cake: Preheat oven to 325 degrees F. Spray 8-1/2 x 4-1/2 x 2-1/2-inch (6 cup) loaf pan with baking spray.
- Over sheet of wax paper, sift flour, cornstarch, baking soda and salt two times.
- In bowl of stand mixer fitted with paddle attachment, beat butter and cream cheese at medium speed 30 seconds or until well combined. Gradually add sugar, then beat 5 minutes or until very light and fluffy, scraping down sides of bowl occasionally.
- Add eggs one at a time, beating until just combined between additions. Add lemon zest and juice, vanilla extract and lemon extract and beat until just combined.
- Reduce mixer speed to low. Add flour mixture in three additions, beating until just combined between additions and scraping down sides of bowl.
- Pour batter into prepared pan and smooth top of batter with spatula. Transfer to oven and bake 70 to 75 minutes or until toothpick inserted in center comes out clean. Transfer pan to wire rack; let cool 15 minutes. Run a thin knife around edge of pan, then turn cake out onto wire rack and allow to cool completely.
- Meanwhile, make the Raspberry Compote: In medium saucepan, cook raspberries, sugar and water over medium heat 14 to 16 minutes or until raspberries are broken down and mixture has a jam-like consistency, stirring occasionally.
- Slice and serve Lemon Pound Cake with Raspberry Compote.
Notes
- Taste the raspberry compote once it reaches a jammy consistency. If it’s too tart, add a tablespoon of sugar and boil another 1 minute until dissolved.
- If the cake cools too much in the pan and won’t release, pop it back in a warm oven for about 5 minutes. This should warm up the pan just enough to release any cake stuck to the bottom.
Calories: 342kcal, Carbohydrates: 50g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 85mg, Sodium: 170mg, Potassium: 94mg, Fiber: 2g, Sugar: 34g, Vitamin A: 514IU, Vitamin C: 8mg, Calcium: 31mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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