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Lemony Supreme Pound Cake

I wanted an unapologetic lemony flavor and I wanted to use the whole lemon, zest and all. This combination of ingredients should give you all the bright pucker you can take in a simple slice of cake. Enjoy!


2 tbl Lemon zest

3 Cups Sugar

3 sticks Butter - room temperature

4 oz. Cream cheese - room temperature

Combine all 3 and set aside

1 tsp Vanilla extract

2 tsp Lemon extract

6 Eggs - room temperature

Combine all 3 and set aside

1Cups Heavy whipping - room temperature

1Cups Sour cream - room temperature

1Tbl Lemon Juice - room temperature

Combine all 3 and set aside

3.5 C Flour

.5 tsp Baking powder

1 tbl Cornstarch

Lemon Glaze:

⅓ lemon juice

½ lemon extract

2 1/2 cups confectioners' sugar

1/4 cup corn syrup


Preheat your oven to 325 Fahrenheit.

In a bowl combine the 3 dry ingredients and set aside.

In another bowl or cup combine the eggs and extracts and set aside.

Last, combine the whipping cream, sour cream and lemon juice and set aside.

Next, using a stand or hand mixer mix the sugar, cream cheese and butter until the mix turns a white color roughly about 5 to 10 minutes.

Turn mixer on low, add eggs,a few ounces at a time, four or five times, making sure you see no egg yolk before adding more egg mixture. We don't want to break the emulsion. Don't forget to scrape the bowl.

Now, add 1/3 of your dry mix and mix for 1 minute on medium-high. Then add ½ of your of your heavy cream mixture and combine well. Go back and forth adding flour mixture then cream mixture, ending with flour. Scrap your bowl to make sure everything is very well combined. Scrape the bowl.

Goop your pan well, fill 80 % of the pan, shake and tap well, releasing any air bubbles trapped and getting the batter into every crack of the pan design, then bake off. 325* for 75-90 min

Place in the oven and bake for 1 hour and 20 minutes. Check for doneness with a skewer or toothpick, it should come out clean.

Next make your glaze by combining the confectioner’s sugar, lemon, and corn syrup together in a small bowl.

Take the cake out of the oven and let it cool for 5 to 10 minutes. If you have a wire rack, place it on a shallow pan wider than the cake and flip the cake out onto the rack. Now pour your glaze. Let your glaze set and continue to cool for an additional 15 minutes. Then cut it and enjoy!

Pro Tip: For extra lemon flavor, you can poke some holes in your cake and fill with glaze, before or after you flip your cake, it's up to you!

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