Go Back
+ servings
Print

Trisha Yearwoods Lemon Pound Cake with Glaze

Trisha Yearwoods Lemon Pound Cake with Glaze is moist and perfectly flavored. This soft textured pound cake is always a crowd-pleaser.
Course Dessert
Cuisine American/Southern
Keyword bundt cake, cake, dessert, lemon, pound cake, pound cake recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 16 servings
Calories 388kcal
Author Paula Jones

Ingredients

For the cake

  • 1/2 cup butter salted or unsalted, at room temperature
  • 1/2 cup shortening solid vegetable
  • 3 cups all-purpose flour sift then measure
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 5 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest freshly grated
  • 1 tablespoon lemon juice freshly squeezed
  • 1 cup buttermilk

LEMON CREAM CHEESE GLAZE

  • 3 ounces cream cheese at room temperature
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 and ½ cups powdered sugar sifted

Instructions

For the cake

  • Grease then flour or use Wilton cake release in a 10-inch tube pan or bundt pan.
  • Preheat oven to 350°F.
  • Sift together flour, baking powder, baking soda, and salt.
  • In the bowl of a mixer, cream butter, shortening, and sugar until creamy about 5 minutes.
  • Add the eggs one at a time beating until the yolk disappears into the batter.
  • Add vanilla, lemon zest, and lemon juice.
  • Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
  • Scrape sides and beat until well blended.
  • Pour into the prepared pan.
  • Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean or with dry crumbs.
  • Let cool 20 to 30 minutes before inverting onto a serving dish.
  • Cool completely before frosting with Lemon Cream Cheese Glaze.

LEMON CREAM CHEESE GLAZE

  • Beat cream cheese until smooth.
  • Beat in zest, juice, and vanilla.
  • Slow stir in powdered sugar until smooth.
  • Spoon over cake.
  • Store cake in refrigerator.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. 

Nutrition

Calories: 388kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 181mg | Potassium: 90mg | Fiber: 1g | Sugar: 37g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg