This classic frosted pound cake has just a hint of lemon to keep the flavor fresh and light. To add a little fun, fill the center of your cake with your favorite fruit!
Level
Intermediate
Prep Time
25 minutes
Cook Time
50-55 minutes
Serves
12-14
Cook it With Our
Directions
Cake:
- Preheat oven to 325ºF. Grease fluted cake pan with butter or Baker's Joy.
- Beat remaining butter and sugar with an electric mixer on high speed for 1 minute. Add vanilla. On a high speed, mix in one egg at a time, followed by lemon juice and zest.
- In a separate bowl, mix dry ingredients. With mixer on a low speed, add dry ingredients to wet.
- Spoon batter into fluted cake pan and smooth the top with the back of the spoon.
- Bake for 50-55 minutes, or until the edges are golden and pulling away from the pan. Let rest for 10 minutes before turning out, then let cool at least 30 minutes before frosting.
Frosting:
Gently beat melted butter into powdered sugar. Add water and salt. Beat on high just until it comes together and immediately spoon over cooled cake.
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