Go Back

Moist Lemon Pound Cake

This Moist Lemon Pound Cake combines zesty lemon flavors with buttery richness, creating a tender and delightful dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pound Cake
  • 1.25 cups 1 1/4 cups all-purpose flour Provides structure for the cake.
  • 2 tablespoons 2 tablespoons cornstarch Enhances softness and moisture.
  • 0.5 teaspoon 1/2 teaspoon baking soda A leavening agent for rising.
  • 0.25 teaspoon 1/4 teaspoon kosher salt Balances sweetness.
  • 8 tablespoons 1 stick unsalted butter, at room temperature Adds richness.
  • 4 ounces 4 ounces cream cheese, at room temperature Contributes to moistness.
  • 1.25 cups 1 1/4 cups + 2 tablespoons granulated sugar For sweetness and crust.
  • 3 pieces 3 eggs, at room temperature Provides structure.
  • 1 tablespoon 1 tablespoon grated lemon zest Infuses lemon flavor.
  • 3 tablespoons 3 tablespoons fresh lemon juice Adds tartness.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances flavor.
  • 0.5 teaspoon 1/2 teaspoon lemon extract Intensifies lemon flavor.
For the Raspberry Compote
  • 8 ounces 8 ounces fresh raspberries Adds color and tartness.
  • 0.25 cup 1/4 cup granulated sugar For sweetening the compote.
  • 0.25 cup 1/4 cup water Helps create a jam-like consistency.

Method
 

Make the Lemon Pound Cake
  1. Preheat your oven to 325 degrees F and spray a loaf pan with nonstick baking spray.
  2. Sift the all-purpose flour, cornstarch, baking soda, and kosher salt together on wax paper two times.
  3. Beat the unsalted butter and cream cheese in a stand mixer on medium speed for about 30 seconds.
  4. Gradually add the granulated sugar and beat for about 5 minutes until light and fluffy.
  5. Add the eggs one at a time, mixing until just combined after each addition.
  6. Incorporate the lemon zest, lemon juice, vanilla extract, and lemon extract, beating until combined.
  7. Reduce mixer speed to low and gradually incorporate the sifted flour mixture in three additions until just combined.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 70 to 75 minutes until a toothpick inserted in the center comes out clean.
  10. Cool on a wire rack for about 15 minutes before removing from the pan.
Make the Raspberry Compote
  1. Combine fresh raspberries, sugar, and water in a medium saucepan.
  2. Cook over medium heat for about 14 to 16 minutes, stirring occasionally, until the mixture reaches a jam-like consistency.

Notes

Ensure ingredients are at room temperature for a smoother batter. Add more lemon zest for extra flavor or substitute other berries for the compote.