Lemon Pound Cake with Lemon Icing

Open in Supper to scale servings and turn this into a grocery list.

Steps

1. Step 1

   Preheat oven to 350 F. Grease a parchment-lined 8" x 4" loaf pan with nonstick spray.

2. Step 2

   Make Cake. Beat butter and cream cheese on high speed for about 1 minute until creamed. Add sugar and lemon zest and beat for about 2 minutes on high speed. Add lemon juice and vanilla extract and beat on medium speed until combined. Add eggs and beat on low speed until just incorporated. Note, your mixture will appear curdled, but trust the process. Once you add the flour mixture, the batter will start looking like you want it.

3. Step 3

   Shift flour, baking powder, and salt together in a bowl. Gently mix and slowly add to the batter, mixing on low until just combined. Do not over mix.

4. Step 4

   With a rubber spatula, scrap the side of the bowl and mix any remaining flour. Note, the batter will be thick.

5. Step 5

   Add your batter to the greased loaf pan and bake for about 55-70 minutes or until a toothpick comes back almost clean with just a few crumbs. Pro tip: place a piece of tented foil over the cake about 35-40 minutes into the baking process to keep the top from getting too brown.

6. Step 6

   Cool for about 10-15 minutes before transferring to a rack.

7. Step 7

   While your cake is cooling, make your lemon icing. Add sifted powdered sugar, heavy cream, lemon juice and lemon zest to a medium bowl. Whisk until fully combined and smooth. Adjust consistency by adding more or less liquid or powdered sugar. Set aside.

8. Step 8

   Once your cake is completely cooled, add your icing. Adding the icing before the cake is cooled with result in a puddle of icing.

9. Step 9

   Let your icing set and once set, cut and enjoy!

Interactive, hands-free timers are available in the Supper app.