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Lemon Pound Cake

1.5 Hours
20 People
A loaf of lemon pound cake cut into slices on wooden cutting board.


1/2 cup unsalted butter
1/4 cup low-fat cream cheese
1 1/2 cups cane sugar
3 egg yolks
1 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup buttermilk
3/4 tsp lemon extract
2 Tbsp grated lemon peel
1/2 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.


Calories 175
Protein 3g
Sodium 174mg
Carbohydrates 29g
Fat 5g
Fiber 1g
Cholesterol 54mg
Servings 20