I consider this an inexpensive dessert because always have all the ingredients on hand. I’m a lemon lover. If there’s a recipe with lemon or lemon juice in it I’ll try it. This recipe was given to me by the lady who lived across the street from the first house I ever bought. Jean was a mentor, a confidante, and a much-loved friend. She taught me a great deal about gardening, cooking, baking, and parenting. After my mama Jean is the lady I miss most in my life. I call it Bam’s Lemon Pound Cake because I’ve made some changes to the original recipe over the years.
Right after I washed my hands to begin baking, Remy (the sometimes wonder dog) decided my hands needed to be licked. He was banished from the kitchen and spent the rest of the time I was baking pouting on the sofa. Hands re-washed, I began.
Bam’s Lemon Pound Cake
Prep Time: 20 min
Cooking Time: 1 hr 30 min
Yield: 1 bundt cake
- 3 sticks butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups sugar
- 6 eggs at room temperature
- 2 tablespoons + 1 teaspoon lemon juice
- 1 medium lemon, zested
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vanilla
For the Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons milk* (use more milk if you prefer a thicker glaze)
- 1 teaspoon lemon juice (you can omit this if you prefer the glaze with no lemon flavor in it)
- Preheat oven to 325 F
- Spray a Bundt pan with non-stick cooking spray.
- Cream together butter, cream cheese and sugar until fluffy with a hand or stand mixer.
- Keep the mixer on low and add eggs one at a time.
- Add lemon juice and *zest and combine well.
- Add flour, salt and vanilla. Mix until well-combined, but be careful not to over mix.
- Pour into prepared Bundt pan. Bake about 1 hour and 30 minutes, until golden brown and a knife inserted in the middle of the cake comes out clean.
- Let cool for about 5 minutes in the pan, then remove from pan and let cool completely.
- Stir together powdered sugar, milk, and lemon juice
- Drizzle glaze over completely cooled cake.
*I sprinkle the zest around the batter so it distributes more evenly.