Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting
Introduction
There’s something irresistible about the marriage of tangy citrus and rich, creamy textures, and this Lemon Cream Cheese Pound Cake delivers just that in every bite.
With the bright flavor of lemon and the decadent smoothness of cream cheese, this dessert is perfect for spring gatherings.
summer picnics, or simply treating yourself to a luxurious slice of cake. The addition of a lemon cream cheese frosting takes this already moist and flavorful cake to new heights, adding a luscious finish that complements the soft crumb beautifully.
Ingredients
Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting
Ingredients:
For the Frosting:
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 tsp vanilla extractFor the Cake:
3 cups all-purpose flour
1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs
1 tsp vanilla extract
1/4 cup freshly squeezed lemon juice
2 tsp lemon zest
1/2 tsp baking powder
1/4 tsp saltInstructions
Begin by preheating your oven to 325°F and greasing a bundt or tube pan generously.
Lightly flour the greased pan or use baking spray with flour to ensure the cake releases smoothly after baking. Set the pan aside while preparing the batter.
In a large mixing bowl, cream the softened butter and cream cheese together until the mixture is fluffy and smooth.
This step helps create the rich base for your cake, so be sure to blend well and scrape the sides of the bowl as needed.
Gradually add the granulated sugar to the creamed mixture, continuing to beat until the texture is light and airy.
This aeration process is important for achieving the ideal pound cake texture that is both dense and tender.
Add the eggs one at a time, mixing thoroughly after each addition to incorporate them fully into the batter.
Stir in the vanilla extract, lemon juice, and lemon zest, blending until everything is evenly distributed and fragrant.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to maintain the cake’s delicate crumb.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the cake in the center of the oven for about 75 to 85 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack to cool completely.
before adding the frosting. Letting the cake cool fully prevents the frosting from melting or sliding off.
How to Make
The key to this cake’s signature texture starts with softening both the butter and cream cheese.
Room temperature ingredients incorporate more easily and trap air during mixing, which contributes to the cake’s lift and tenderness.
Be patient with the creaming process; you’ll want the mixture to be pale and fluffy.
When adding sugar to the creamed butter and cream cheese, do so gradually. Slowly incorporating sugar helps to better dissolve the granules.
leading to a finer texture in the baked cake. This also prevents any grittiness that might occur with rushed mixing.
Eggs should also be at room temperature before being added. This ensures they emulsify properly with the fat in the batter
contributing to a smooth and cohesive mixture. Mixing each egg fully before adding the next is crucial to avoid a lumpy or curdled batter.
The addition of lemon juice and zest is what gives this cake its vibrant character. The juice provides tanginess.
while the zest infuses a deeper, aromatic citrus flavor. Use freshly squeezed juice for the best results, and be careful to zest only the outer yellow layer of the lemon.
For the dry ingredients, sifting or whisking helps distribute the baking powder and salt evenly throughout the flour.
This ensures an even rise and prevents any unpleasantly salty bites. Mix the dry ingredients into the wet in small batches to avoid clumping.
Once the batter is poured into the pan, tapping it lightly on the counter helps remove any air bubbles. Level the surface with a spatula to ensure even baking.
Placing the pan on the middle rack of the oven encourages even heat distribution and a consistent bake.
After baking, patience is key. Letting the cake cool in the pan allows it to set and prevents breaking when unmolding.
Once completely cool, spread the lemon cream cheese frosting over the top and sides, letting it cascade naturally for a rustic, tempting finish.
Variations
For a fruity twist, fold in a cup of fresh or frozen blueberries to the batter before baking.
The berries burst with juice and create beautiful pockets of flavor that complement the lemon beautifully.
Be sure to toss them in a little flour first to prevent them from sinking.
If you prefer a lighter version, reduce the cream cheese slightly and replace some of the butter with Greek yogurt.
This tweak keeps the cake moist while cutting back a bit on fat, and adds a gentle tang that pairs nicely with lemon.
Try a citrus blend by adding orange or lime zest alongside the lemon. The resulting flavor profile is more complex and adds a delightful surprise with each bite.
Use caution not to overpower the lemon, but feel free to experiment with different ratios.
Incorporate a glaze instead of frosting by mixing lemon juice and powdered sugar.
This results in a thinner, shinier topping that seeps slightly into the cake for a moist finish. It’s perfect for those who prefer less sweetness on top.
For an added crunch, sprinkle the frosted cake with toasted coconut flakes or slivered almonds. These toppings offer texture and contrast, elevating the overall presentation and taste of the dessert.
Create individual servings by dividing the batter into muffin tins or mini bundt pans. This variation makes for a charming presentation at parties or potlucks and offers better portion control.
For those with dietary needs, substitute gluten-free all-purpose flour and a plant-based butter and cream cheese alternative. The cake still delivers a delightful flavor and texture without sacrificing enjoyment.
Tips
Always start with ingredients at room temperature, especially the butter, cream cheese, and eggs. This ensures even mixing and prevents curdling, which can negatively affect the cake’s texture.
Use fresh lemon juice and zest whenever possible. Bottled lemon juice lacks the bright, natural flavor that makes this cake so special, and fresh zest adds a richness that can’t be replicated.
Cream the butter, cream cheese, and sugar thoroughly. This step is essential in creating a cake that rises properly and achieves a light, yet moist crumb. Don’t rush the process.
Avoid overmixing the batter once the flour is added. Doing so can develop gluten and make the cake tough rather than tender. Mix just until the dry ingredients disappear.
Don’t skip the step of preparing your pan properly. A well-greased and floured pan, or one sprayed with baking spray, ensures your cake releases easily and maintains its beautiful shape.
Allow the cake to cool completely before applying the frosting. If the cake is still warm, the frosting may melt and lose its structure, affecting both appearance and taste.
Store leftovers in an airtight container in the refrigerator. The cake actually tastes better the next day as the lemon flavor develops more fully. Serve at room temperature for the best texture.
Conclusion
Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting is a dessert that combines elegance with comfort.
Its bold citrus flavor, rich buttery base, and creamy frosting come together to create a treat that’s both refreshing and indulgent.
This cake isn’t just a dessert—it’s a moment of joy, perfect for celebrations or as a simple indulgence after a long day.