Lemon Pound Cake

Traditional Ukrainian borsch.png


  • 24 oz Butter, room temperature
  • 8 oz Cream cheese, room temperature
  • 3 cups Sugar
  • 6 Eggs, room temperature
  • 2 Lemons, juiced and zested (divided)
  • 3 cups Flour (I used whole wheat)
  • 1 tsp Salt
  • 1 tsp Vanilla
  • 1 1/2 cup Powdered sugar
  • 1 tbsp Buttermilk


  1. Preheat oven to 325°
  2. Butter bundt pan, and coat with sifted flour
  3. In a large mixing bowl, combine butter and cream cheese
  4. Next add sugar, blend until well combined
  5. Then add eggs one at a time
  6. Add the juice and zest of one of the lemons
  7. Add flour, salt and vanilla
  8. Mix until well combined, then pour into bundt pan
  9. Bake for 1 hour and 15 minutes
  10. In a small mixing bowl, whisk together powdered sugar, buttermilk, zest from one lemon, and 2 tbsp lemon juice
  11. Once cake is completely cooled, drizzle buttermilk glaze over cake
  12. Once glaze solidifies, slice and serve


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