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Lemon Crunch Pound Cake

You know what they say. The way to a man’s (or woman’s) heart is through their stomach. Listen, make this cake and secure your ring or your next big thing, if you’re already with the love of your life. Even if you’re single, this is a great cake to take to the next Singles Meetup (lol) I kid. But, for real though – you’ll be the Bell (or Billy) of the town!

Lemon Crunch Pound Cake

2 stick of butter, room temperature

1 8-ounce package of cream cheese, room temperature

3 cups of white sugar

5 eggs

1 1/2 tablespoons of vanilla extract

1 tablespoon of lemon extract

The (grated) zest and juice of 1 lemon

1 good pinch of Kosher salt

1 tablespoon of baking powder

1/4 cup of instant lemon pudding mix (optional)

3 cups of all-purpose flour

1 cup of buttermilk

To start, preheat the oven to 325 degrees.

In a mixer, combine the butter, cream cheese, and sugar together until it’s light and fluffy. This should take at least 5 minutes. Then, add in the eggs, one at a time being sure to mix and scrape the bottom of the mixer between the egg additions. Next, pour in the vanilla extract and lemon extract and mix well to combine – then, add in the lemon zest and lemon juice. Lastly, in a large bowl, combine all the dry ingredients (salt, baking powder, instant lemon pudding mix, and all-purpose flour). Mix well and then pour into the batter in thirds (that means 3 times). Lastly, add in the buttermilk and mix well to combine.

Pour the batter into a prepared bake pan and bake for 1 hour and 15 minutes or until an inserted toothpick comes out clean.

Notes: In the video, you’ll notice I use a frosting on top. It’s just cream cheese mixed with a little sugar then I add in vanilla and heavy cream and whip until light and fluffy. Feel free to add in lemon extract or even lemon juice.

Also, for the crumbles, it’s just golden sandwich cookies, crushed and mixed with butter and instant lemon pudding mix.

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