Lemon Pound Cake

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Lemon pound cake is a delicious and classic dessert that is perfect for any occasion. It is a dense, moist cake that is made with lemon zest and juice to give it a tangy, citrusy flavor.

To make lemon pound cake, a batter is first prepared by mixing together flour, sugar, baking powder, salt, and butter until light and fluffy. Eggs are then added to the mixture, followed by lemon zest and juice, which give the cake its signature flavor.

The batter is then poured into a greased and floured loaf pan and baked in the oven until golden brown and a toothpick inserted into the center comes out clean. Once the cake is baked, it is left to cool in the pan for a few minutes before being transferred to a wire rack to cool completely.

Once the lemon pound cake has cooled, it can be sliced and served on its own or with a dusting of powdered sugar or a drizzle of lemon glaze. It is a delicious and refreshing dessert that is perfect for any time of the year.

Overall, lemon pound cake is a classic and flavorful dessert that is sure to please anyone who loves citrusy and tangy desserts. It is easy to make and can be customized with different flavors and toppings to suit individual tastes.

Ingredients

1 1/2 cups organic all-purpose flour1 1/2 cups organic spelt wheat flour1 Tbsp baking powder3⁄4 tsp salt1 cup sugar1/2 cup monk fruit sweetener1 cup unsalted butter, room temperature8oz cream cheese, room temperature5 large eggs1 cup whole milk6 Tbsp lemon juice1 lemon, zested1 tsp vanilla extract1 tsp lemon extractLemon glaze: 1/2 cup powdered sugar with 2 tbsp lemon juice

Instructions

Preheat oven to 350F, generously grease the Bundt pan with veggie oil spray just before pour in the batter1. In a medium bowl, sift flours, baking powder and salt, mix together and set aside2. In another large bowl, use electric hand mixer cream the butter, cream cheese, vanilla extract, lemon extract, sugar and sweetener until smooth3. Add eggs one at a time, beating until well blended after each one4. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest5. Pour the batter into well greased Bundt cake pan, bake in the oven 350F for 55-65 minutes. Check with tooth pick in the center until pulls out clean6. Take out of the oven and cool in the pan for 15 minutes and then flip over to the cooling wire until completely cool7. Serve with lemon glaze or fresh whipped cream, enjoy!