Lemon Pound Cake

Lemon Pound Cake
145 min.
12
201kcal

Suggestions


Indulge in the delightful flavors of our Lemon Pound Cake, a perfect dessert that brings a burst of sunshine to any occasion. This moist and tender cake is infused with the zesty essence of fresh lemon, making it an irresistible treat for lemon lovers. With a rich cream cheese base and a luscious lemon frosting drizzle, each slice is a heavenly combination of sweetness and tanginess that will leave your taste buds dancing.

Whether you're hosting a gathering, celebrating a special event, or simply treating yourself to a homemade dessert, this Lemon Pound Cake is sure to impress. The recipe is easy to follow, taking just 145 minutes from start to finish, and yields 12 generous servings, making it ideal for sharing with family and friends. The use of Betty Crocker® SuperMoist® yellow cake mix ensures a consistently moist texture, while the addition of cream cheese elevates the flavor profile to new heights.

As you bake this cake, your kitchen will be filled with the warm, inviting aroma of lemon, creating an atmosphere of comfort and joy. Once baked to perfection, the cake cools beautifully, allowing you to drizzle the creamy lemon frosting over the top, creating a stunning presentation that is as pleasing to the eye as it is to the palate. Treat yourself and your loved ones to a slice of this delightful Lemon Pound Cake, and savor the sweet moments that come with every bite.

Ingredients

  • oz cream cheese softened
  •  eggs 
  • 0.3 cup optional: lemon betty crocker®
  • tablespoon lemon zest grated
  • cup water 
  • box cake mix yellow betty crocker® supermoist®

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks
  • microwave

Directions

  1. Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
  2. In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Pour into pan.
  4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
  5. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
  6. In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.

Nutrition Facts

Calories201kcal
Protein6.87%
Fat20.92%
Carbs72.21%

Properties

Glycemic Index
4.38
Glycemic Load
0.18
Inflammation Score
-2
Nutrition Score
4.7517391961554%

Flavonoids

Eriodictyol
0.94mg
Hesperetin
1.23mg
Naringenin
0.02mg
Luteolin
0.08mg
Myricetin
0.02mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:200.6kcal
10.03%
Fat:4.7g
7.23%
Saturated Fat:2.48g
15.47%
Carbohydrates:36.47g
12.16%
Net Carbohydrates:35.77g
13.01%
Sugar:19.09g
21.21%
Cholesterol:48.08mg
16.03%
Sodium:352.63mg
15.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.47g
6.94%
Phosphorus:163.69mg
16.37%
Calcium:106.35mg
10.64%
Vitamin B2:0.17mg
9.85%
Folate:35.66µg
8.91%
Selenium:5.3µg
7.57%
Vitamin B1:0.11mg
7.17%
Iron:1.13mg
6.26%
Vitamin B3:1.02mg
5.09%
Manganese:0.09mg
4.37%
Vitamin E:0.58mg
3.87%
Vitamin B5:0.38mg
3.76%
Vitamin C:2.99mg
3.62%
Vitamin A:155.81IU
3.12%
Vitamin B6:0.06mg
3.01%
Fiber:0.69g
2.77%
Vitamin B12:0.16µg
2.61%
Copper:0.05mg
2.27%
Zinc:0.3mg
2%
Magnesium:6.89mg
1.72%
Potassium:51.68mg
1.48%
Vitamin D:0.22µg
1.47%
Vitamin K:1.43µg
1.36%