Today is my youngest son’s birthday. I spent yesterday making him one of the versions of my two lemon pound cakes. I call this one Bam’s Lemon Pound Cake 1 because I also make a different version.
This recipe was given to me by the lady who lived across the street from the first house I ever bought. Jean was a mentor, a confidante, and a much-loved friend. She taught me a great deal about gardening, cooking, baking, and parenting. After my mama Jean is the lady I miss most in my life. I call it Bam’s Lemon Pound Cake because I’ve made some changes to the original recipe over the years.
Right after I washed my hands to begin baking, Remy (the sometimes wonder dog) decided my hands needed to be licked. He was banished from the kitchen and spent the rest of the baking time pouting on his couch.
I’ve been asked why I don’t have pictures of every step for every recipe. The truth is, if I spent the time getting photos of every step it’s unlikely I’d be able to finish making the dish. Cooking/baking with a painful disability is sometimes very hard. But if you have questions, I’ll be happy to answer!
The ingredients for the cake. The eggs are just about room temperature and the butter and cream cheese are nice and soft.
The cake batter mixed and ready to be poured into the prepared pan.
The batter is thick. Don’t let this alarm you.
If the glaze is too thin add a little bit of powdered sugar, a tablespoon at a time, until you get the consistency you want.
Bam’s Lemon Pound Cake 1
- 3 sticks butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups sugar
- 6 eggs at room temperature
- 2 tablespoons + 2 teaspoons lemon juice
- 1 medium lemon, zested
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vanilla
For the Glaze:
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1 tablespoon heavy cream
- 2 teaspoons lemon juice (you can omit this if you prefer the glaze with no lemon flavor in it)
- Preheat oven to 325 F
- Spray a bundt pan with baking spray.(This is like non-stick spray but specifically made for baking)
- Cream together butter, cream cheese and sugar until fluffy with a hand or stand mixer.
- Keep the mixer on low and add eggs one at a time.
- Add lemon juice and zest and combine well.
- Add flour, salt and vanilla. Mix until well-combined, but be careful not to over mix.
- Pour into prepared Bundt pan. Bake about 1 hour and 30 minutes, until golden brown and a knife inserted in the middle comes out clean.
- Let cool for about 5 minutes in the pan, then remove from pan and let cool completely.
- Stir together powdered sugar, milk, and lemon juice
- Drizzle glaze over cooled cake.