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Pioneer Woman Lemon Pound Cake

Pioneer Woman Lemon Pound Cake - recipe card
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This dense, moist lemon pound cake has a tight crumb and a bright citrus tang, balanced by a sweet, crackly glaze. The butter and cream cheese create a velvety texture that stays tender for days. Serve it as a dessert, brunch treat, or afternoon snack.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick), softened to 65-68°F / 18-20°C
  • 2 ounces cream cheese, softened to 65-68°F / 18-20°C
  • 1 cup granulated sugar
  • 2 large eggs, room temperature 68-72°F / 20-22°C
  • 1 1/2 teaspoons lemon zest (from about 1 large lemon)
  • 1 tablespoon fresh lemon juice (from half a large lemon)
  • 1/4 cup whole milk, room temperature 68-72°F / 20-22°C
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour (5 ounces / 142 grams)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • For the glaze:
  • 1/2 cup powdered sugar (2 ounces / 57 grams)
  • 1 tablespoon fresh lemon juice (from half a large lemon)
  • 1/2 teaspoon whole milk

Instructions

  1. Preheat the oven to 325°F (163°C). Lightly spray a 4×8-inch loaf pan with pan spray and line with a parchment sling, leaving 2 inches overhang on the long sides. This ensures easy removal and prevents sticking.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup softened butter and 2 ounces softened cream cheese. Beat on medium-high speed (speed 4) for 2 minutes until completely smooth, with no lumps remaining. The mixture should be light and fluffy.
  3. Add 1 cup granulated sugar to the butter-cream cheese mixture. Beat on medium-high speed for 3 to 4 minutes, until the mixture looks pale, very light, and has increased in volume. Stop and scrape down the bowl and paddle with a rubber spatula halfway through to ensure even creaming.
  4. Add the 2 eggs one at a time, beating on medium speed for 30 seconds after each addition until fully incorporated. After both eggs are in, add 1 1/2 teaspoons lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla extract. Beat on medium speed for 30 seconds to combine. The batter may look slightly curdled at this point — that is fine.
  5. In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 teaspoon fine sea salt, 1/4 teaspoon baking powder, and 1/8 teaspoon baking soda. Whisking evenly distributes the leavening and salt throughout the flour.
  6. With the mixer on low speed, add the flour mixture in three additions, alternating with the 1/4 cup milk. Start and end with flour (flour, half the milk, flour, remaining milk, flour). Mix each addition just until a few streaks of flour remain — do not overmix, or the cake will be tough. Using a rubber spatula, fold the batter a final 5 strokes from the bottom up to ensure everything is combined.
  7. Pour the batter into the prepared loaf pan and spread it into an even layer with the spatula. Tap the pan firmly on the counter 3 times to release any large air bubbles trapped in the batter.
  8. Bake on the center rack at 325°F (163°C) for 60 to 70 minutes. After 50 minutes, tent loosely with aluminum foil if the top is browning too fast. The cake is done when a wooden skewer inserted into the center comes out clean, or with a few moist crumbs (not wet batter). The internal temperature at the center should read 205-210°F (96-99°C).
  9. Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for 15 minutes. Then lift the cake out by the parchment sling and set it directly on the wire rack to cool completely to room temperature, about 1 hour. Do not glaze while still warm, or the glaze will soak in and disappear.
  10. While the cake cools, make the glaze: In a small bowl, whisk together 1/2 cup powdered sugar, 1 tablespoon lemon juice, and 1/2 teaspoon milk. Whisk until completely smooth and thickened slightly but still pourable. If too thick, add one more teaspoon of milk; if too thin, add 1 tablespoon more powdered sugar.
  11. Once the cake is completely cool, pour the glaze over the top, letting it drip down the sides. Let the glaze set for 10-15 minutes at room temperature before slicing. Use a serrated knife to cut clean slices without squishing the cake.
  12. Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. The cake also freezes well for up to 3 months without glaze — thaw at room temperature, then glaze before serving.

Notes

Storage: Store in an airtight container at room temperature for 3 days, or refrigerated for 1 week. Freezing: Wrap the unglazed cooled cake tightly in plastic wrap then foil; freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for 2 hours before glazing. Reheating: For a warm slice, microwave on 50% power for 20 seconds or place in a 300°F oven for 5 minutes. Glaze will stay shiny if kept at room temperature.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-lemon-pound-cake/