Citrus Pound Cake with Lemon Cream Cheese Frosting
Brighten your dessert table with this irresistible Citrus Pound Cake with Lemon Cream Cheese Frosting, a treat that's bursting with zesty goodness! This moist and tender pound cake combines the vibrant flavors of fresh orange and lemon zest, paired with a hint of vanilla for depth. A luscious lemon cream cheese frosting adds a tangy-sweet finish, perfectly complementing the cake's citrusy notes. Made with simple pantry staples and easy-to-follow steps, this crowd-pleaser is ideal for brunch, tea time, or any special occasion. Whether you're serving it as is or garnishing with extra zest, this citrus cake promises to deliver a refreshing slice of sunshine with every bite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 1 tablespoon Lemon zest
- 0.25 cup Fresh orange juice
- 0.5 cup Whole milk
- 8 ounces Cream cheese, softened
- 2 cups Powdered sugar
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Lightly dust the inside with flour and tap out the excess.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, orange zest, and lemon zest.
On low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the orange juice and milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the frosting. In a medium bowl, beat the cream cheese until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined. Stir in the lemon juice and lemon zest. Adjust the consistency with more lemon juice or powdered sugar, if needed.
Once the cake is completely cool, spread the lemon cream cheese frosting over the top. Optionally, garnish with extra lemon zest or a sprinkle of powdered sugar.
Slice and serve! Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
6484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.8 g | 382% | |
| Saturated Fat | 178.3 g | 892% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1526 mg | 509% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 904.6 g | 329% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 657.3 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 616 mg | 47% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
