Lemon Pound Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

3 g
174 mg
29 g
5 g
1 g
54 mg

½ cup unsalted butter
¼ cup low-fat cream cheese
1½ cups cane sugar
3 egg yolks
1½ cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup buttermilk
¾ tsp lemon extract
2 Tbsp grated lemon peel
½ cup fresh lemon juice
1 Tbsp powdered sugar

  1. Preheat oven to 350F. Lightly coat a 9-inch bundt pan with canola oil spray and dust with flour. 
  2. In a large mixing bowl, cream butter, cream cheese and sugar with an electric mixer on low speed until sugar is dissolved. Add egg yolk and mix until combined.
  3. In a medium bowl, sift together flour, baking powder, baking soda and salt. 
  4. In another bowl, combine buttermilk, lemon extract, lemon peel and lemon juice. Add half of flour mixture to creamed mixture and mix on low speed for 30 seconds. Add half of buttermilk mixture and mix until just combined. Add remaining half of flour mixture and mix for 30 seconds. Add remaining buttermilk mixture and mix briefly until smooth. Pour into pan. Bake for 45 minutes, or until toothpick inserted in center comes out clean.
  5. Remove from oven and let sit for 15 minutes on a wire rack to cool. Invert cake onto a large plate and let cool completely. Dust with powdered sugar. Slice into 20 servings.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.