This lemon vanilla pound cake is the perfect winter dessert. It’s packed full of fresh lemon zest and vanilla beans and topped with a thick and creamy pound cake glaze. All you need to do is grab and fork and a hot cup of coffee and dig in!
This post has been sponsored by The J.M. Smucker Company. I received product and compensation, but all opinions are my own.
I have a serious love for all things cake. Especially if that cake is pound cake.
Especially (ESPECIALLY!) if that cake is lemon vanilla pound cake.
You just took my 2 favorite flavors and threw them together in one delicious dish. YES!
Plus, who doesn’t love a recipe that is basically devoted to butter cake infused with the fresh flavor of lemon and the warm scent of vanilla?
And if you’re like me you’ll soon figure out it makes a great breakfast. Especially with a hot cup of coffee.
Now, as most of you know I’m a big time afternoon and evening coffee drinker.
There is just something so comforting about wrapping my arms around a mug of coffee and settling in for the night.
I know, I’m totally the opposite of most people.
Most people wake up and before they do anything they make their pot of coffee.
What can I say – I’m different.
However, I have one exception to the rule. A snow day.
Which, luckily for me happens almost weekly since I live in New York. I love sitting on the couch with my warm mug of coffee, a delicious sweet treat and watching the snow quietly fall
I’m actually super lucky because at the current moment my house is STOCKED with all the Folgers coffee I could need for all the upcoming snow days.
I paired up with them for this post to talk all about their coffee and my supreme love of medium-dark roast coffee. Which means I was ALL OVER their Coffehouse Blend.
If you’re not sure which blend of coffee you like the most I like to easily sum it up like this:
Light roast = fruity acidic flavor
Medium roast = caramel nutty flavor
Dark roast = bittersweet chocolate flavor
Coffee doesn’t have to be intimidating.
Plus, Folgers has 17 delicious roast and coffee products ranging from mild to dark to decaf and beyond to ensure there is a perfect coffee for everyone.
AND Folgers Coffeehouse Blend pairs perfectly with citrus. And if you’re into seasonal cooking you’ll know that citrus SHINES in the winter.
I know this sounds super high maintenance but I can’t even think about eating dessert without coffee. They are like two peas in a pod.
Plus I’m obsessed with this cake so that means I’m making it all winter long.
That also means during every snow storm it’s going to be me, Art, 2 mugs of Folgers Coffeehouse Blend and 2 slices of lemon vanilla pound cake.
I seriously cannot wait.
I’ll also likely be binging on Black Mirror but that love is for another day and another post.
Don’t worry if you’re new to the world of coffee. Folgers has you set.
Just pop into the store, take a look and find the blend that works for you.
You should also totally make this cake because there is NOTHING better than lemon and vanilla mixed together in one delicious pound cake.
Oh, and this cake is really easy to make and perfect for a snow-filled day.
Keep that in mind.
Did you love this lemon vanilla pound cake?
- For pound cake:
- 1-1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1-1/2 cups sugar
- 3/4 cup unsalted butter, room temperature
- 3 large eggs
- 1 tablespoon vanilla bean paste
- 1 lemon, zested
- 3 tablespoons fresh lemon juice
- 1/2 cup whole milk
- For glaze:
- 1-1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon vanilla bean paste
- 1 tablespoon half and half, possibly more
For pound cake:
- Preheat oven to 350 degrees and line a 9x5 loaf pan with parchment paper or spray with non-stick cooking spray, set aside.
- In a medium sized mixing bowl add flour, kosher salt, and baking powder, Whisk to combine and set aside.
- In the bowl of an electric mixer add sugar and butter. Mix on medium-high speed for about 3 minutes or until the butter and sugar are fluffy.
- On low speed add in the eggs one at a time. Scrape down the sides of the bowl after each the addition of each egg.
- After the eggs are incorporated mix in the vanilla bean paste, lemon zest, and lemon juice.
- Mix in 1/3 of the flour mixture, followed by 1/2 of the milk, and repeat until all the ingredients are incorporated.
- Add the batter to the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool and cover with glaze.
- Add powdered sugar, lemon juice, vanilla bean paste and half and half to a bowl. Stir to combine until there are no more lumps.
- The glaze should be thick but pourable. If it’s too thick add a little more half and half. If it’s too thin add more powdered sugar.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 512Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 118mgSodium: 318mgCarbohydrates: 78gFiber: 1gSugar: 59gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.