Lemon Pound Cake

Lemon Pound Cake


This lemon pound cake is not quite the typical butter cake. The addition of cream cheese makes it a little more special and flavorful. But it is still an easy and quick recipe to make on any day.


  • 85 g (6 tbsp) unsalted butter
  • 60 g (¼ cup) cream cheese
  • 100 g (½ cup) granulated sugar
  • zest of ½ lemon
  • 2 eggs
  • 100 g (¾ cup) cake flour
  • 3 g (½ tsp) baking powder
  • ⅛ tsp table salt
  • 60 g (½ cup) powdered sugar
  • 3-4 tsp lemon juice
  • toasted pistachio


  1. Using an electric mixer or hand whisk, beat butter and cream cheese together until combined. Add sugar and beat for 5 minutes.
  2. In a separate bowl, whisk the eggs until loose. Gradually add the beaten egg into the butter mixture. Mix briefly after every addition along with the lemon zest.
  3. Sieve the flour and baking powder into the butter mixture. Add salt and mix everything just until combined.
  4. Line the loaf pan with parchment paper or simply butter and flour it (I use 2.75″ x 6.5″ x 2.25″ or 7 x 16.5 x 6 cm deep pan). Fill the pan with the cake batter. Then bake it in a preheated oven at 340°F (170°C) for 40 minutes or until a toothpick inserted in the cake center comes out clean. Remove from the pan immediately to cool.
  5. To make the lemon glaze, simply combine powdered sugar and enough lemon juice. Add the juice 1 teaspoon at a time until it reaches the consistency that you like.
  6. [Optional] Slice the top section of the pound cake to make it flat. Turn it upside down so that the cut section is now at the bottom.
  7. Pour the lemon glaze onto the cake and sprinkle some toasted pistachio. Let the glaze set before slicing and enjoy!