Frosted Pound Cake

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!



Prep time

25 minutes

Cook time

50-55 minutes



Cook it with our

Fluted Cake Pan



  • 1 tablespoon Baker’s Joy or butter
  • 1 ½ cups butter, room temperature
  • 1 ½ cups sugar
  • 1 ½ teaspoons vanilla extract
  • 6 large eggs + 1 yolk, room temperature
  • ½ cup lemon juice
  • 1 ½ teaspoons lemon zest
  • 2 ⅔ cups flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder


  • 2 cups powdered sugar, sifted
  • 4 tablespoons butter, melted
  • 3 tablespoons water
  • pinch of kosher salt



  1. Preheat oven to 325ºF. Grease fluted cake pan with butter or Baker’s Joy.
  2. 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.
  3. In a separate bowl, mix dry ingredients. With mixer on a low speed, add dry ingredients to wet.
  4. Spoon batter into fluted cake pan and smooth the top with the back of the spoon.
  5. 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.


  1. Gently beat melted butter into powdered sugar.
  2. Add water and salt. Beat on high just until it comes together and immediately spoon over cooled cake.

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