Introduction
Lemon Cream Cheese Pound Cake is the perfect blend of tangy and sweet, with the richness of cream cheese and a burst of citrus flavor.
This moist, buttery cake is ideal for any occasion, from casual gatherings to special celebrations.
offering a delightful balance of flavors and textures. Topped with a simple lemon glaze, it’s a treat everyone will adore.
Ingredients
For the Cake:
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tbsp lemon juice
1 tsp lemon zest
Instructions
Start by preheating your oven to 325°F (163°C). Grease and flour a bundt pan, or you can use a 9×5-inch loaf pan if preferred.
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for later.
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy.
This may take about 4-5 minutes of mixing on medium speed.
Once the butter and cream cheese mixture is fluffy, add the eggs, one at a time, mixing well after each addition. This helps to ensure the eggs are fully incorporated into the batter.
Stir in the lemon juice, lemon zest, and vanilla extract. These ingredients bring that perfect citrusy punch that complements the richness of the cream cheese.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix to maintain a tender crumb.
Pour the batter into the prepared pan and smooth the top. Bake for about 70-80 minutes, or until a toothpick.
inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How to Make
Making this Lemon Cream Cheese Pound Cake is incredibly straightforward, starting with the process of creaming together.
the butter, cream cheese, and sugar until they reach a fluffy texture. This is a crucial step as it helps incorporate air into the batter, ensuring your cake will be light and tender.
Adding the eggs one by one and ensuring they’re fully mixed into the batter creates a smoother consistency, which is essential for a uniform crumb.
The combination of fresh lemon juice and zest provides the cake with that signature bright, zesty flavor that pairs perfectly with the creamy texture of the cake.
The key to getting the best result is to incorporate the dry ingredients slowly, mixing gently to avoid overworking
the batter. Overmixing can lead to a denser cake, so stop once the ingredients are just combined.
Once the batter is in the pan, make sure the cake is placed in the center of the oven. This ensures even baking and a golden crust.
Keep a close eye on the cake toward the end of the baking time. If you notice the top is browning too quickly, you can cover it with foil for the remaining bake time.
While the cake is baking, prepare the glaze by mixing powdered sugar with lemon juice and zest until it reaches a smooth consistency.
The glaze should be thick yet pourable, allowing it to coat the cake evenly.
Allow the cake to cool before glazing to prevent the glaze from melting off. Drizzle the glaze generously over the cake, letting it drip down the sides for a beautiful finish.
Let the glaze set for about 15 minutes before serving. This cake is perfect when served at room temperature, giving it the best texture and flavor.
Variations
For a fun twist, try adding fresh blueberries or raspberries to the batter. They pair wonderfully with lemon and add a burst of color and flavor.
Gently fold them into the batter before baking to ensure they don’t break apart too much.
If you prefer a more intense lemon flavor, you can add extra lemon zest to the batter or glaze. A little extra zest can really elevate the citrus notes in the cake, giving it a sharper, more vibrant flavor.
For those who enjoy a slightly richer taste, you could replace some of the all-purpose flour with almond flour.
This will give the cake a slightly nutty flavor and a slightly denser texture.
Consider adding a teaspoon of poppy seeds to the batter. The crunch from the seeds adds a delightful texture contrast and complements the lemon flavor beautifully.
Another variation could be to swap the lemon zest for orange zest for a more subtle citrus note.
An orange glaze would also be an excellent complement, offering a different citrus experience while still being just as delicious.
If you want to make this recipe even more decadent, you can frost the cake with a layer of whipped.
cream cheese frosting instead of the glaze. This will make the cake richer, with an extra creamy texture.
For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives. You can find.
Vegan cream cheese and butter that will work in place of the dairy products while still giving the cake a rich, creamy texture.
Tips
Make sure your butter and cream cheese are at room temperature before starting. This ensures they cream together smoothly and helps to create a fluffier texture.
If you don’t have a bundt pan, a 9×5-inch loaf pan works well for this cake too. Just make sure to adjust the baking time accordingly, as loaf pans may require a little extra time in the oven.
Don’t forget to grease and flour your pan thoroughly to prevent the cake from sticking. You can also line the pan with parchment paper for added ease when removing the cake.
When mixing in the eggs, make sure to scrape down the sides of the bowl to ensure everything is well combined and you don’t end up with unmixed ingredients at the bottom.
If the glaze is too thick, you can add a bit more lemon juice until it reaches the right consistency. The glaze should be thick enough to stay on top of the cake but thin enough to drizzle down the sides.
To get a perfect glaze consistency, sift the powdered sugar first to remove any lumps before mixing it with lemon juice and zest. This ensures a smooth and glossy finish.
For extra moisture, you can brush the baked cake with a simple syrup (made of sugar and water) before glazing.
This will help lock in moisture, especially if you plan on serving the cake the next day.
Conclusion
Lemon Cream Cheese Pound Cake is an irresistible dessert that combines the smoothness of cream cheese with the fresh, zesty flavor of lemon.
It’s simple to make and perfect for any occasion, from casual family dinners to special celebrations.
With its tender crumb, sweet glaze, and refreshing citrus notes, this cake will surely become a new favorite in your baking repertoire. Enjoy the process, and savor every bite!