Lemon Cream Cheese Pound Cake
There’s nothing quite like the flavor of fresh lemons to bring brightness to a dessert, and this Lemon Cream Cheese Pound Cake is a testament to that. With its rich, buttery texture and creamy lemony goodness, this cake is perfect for any occasion, from casual gatherings to more festive celebrations. The addition of cream cheese not only enhances the flavor but also gives the cake a delightful moistness that keeps everyone coming back for more. Let’s dive into this scrumptious recipe!
What You’ll Love About This Recipe
This Lemon Cream Cheese Pound Cake is a delightful balance of sweet and tangy, with a luscious cream cheese base that makes it stand out. Here’s what you can expect:
- Rich Flavor: The combination of lemon zest, juice, and cream cheese creates a burst of flavor in every bite.
- Moist Texture: The cream cheese adds moisture that keeps the cake tender and soft.
- Easy to Make: With just a few simple steps, you can whip up this delicious cake.
- Perfect for Any Occasion: Whether it’s a tea party, birthday celebration, or a casual dessert, this cake fits right in.
What You’ll Gather
Before you start baking, make sure you have all the ingredients on hand. Here’s what you’ll need:
- 8 ounces cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- Zest of 4 lemons
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tablespoon pure vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon extract (optional)
- 2 tablespoons sugar (for topping)
- 2 tablespoons water
- 1 tablespoon lemon juice (for topping)
Hardware & Gadgets
Gathering the right tools can make your baking experience smoother. Here’s what you’ll need:
- Mixing Bowls: A large bowl for mixing the batter and a small bowl for the topping.
- Electric Mixer: A hand or stand mixer to cream the butter and sugar together effortlessly.
- Measuring Cups and Spoons: Accurate measurements are key to successful baking.
- Pound Cake Pan: A 10-inch bundt or loaf pan works best for this recipe.
- Spatula: For folding in the ingredients without deflating the batter.
How to Prepare Lemon Cream Cheese Pound Cake
Now that you have everything ready, let’s get started on making this Lemon Cream Cheese Pound Cake.
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Pan
Grease and flour your pound cake pan. This will help the cake release easily once baked.
Step 3: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the 1 cup of room temperature unsalted butter and 8 ounces of cream cheese together until smooth and creamy.
Step 4: Mix in Sugar and Lemon Zest
Gradually add the 3 cups of sugar and the zest of 4 lemons to the butter and cream cheese mixture. Beat until light and fluffy.
Step 5: Add Eggs
Add the 6 large eggs, one at a time, making sure to fully incorporate each egg before adding the next. This will ensure a smooth batter.
Step 6: Incorporate Dry Ingredients
In a separate bowl, whisk together the 3 cups of all-purpose flour. Gradually add the flour to the creamy mixture, mixing until just combined.
Step 7: Add Flavorings
Stir in the 1 tablespoon of pure vanilla extract, 2 tablespoons of lemon juice, and if you choose, the 1 teaspoon of lemon extract for an extra punch of flavor.
Step 8: Pour Batter into Pan
Pour the batter into the prepared pound cake pan, smoothing the top with a spatula.
Step 9: Bake
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Prepare the Glaze
While the cake is baking, whisk together 2 tablespoons of sugar, 2 tablespoons of water, and 1 tablespoon of lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves and set aside.
Step 11: Cool and Glaze
Once the cake is done baking, allow it to cool in the pan for about 10 minutes before inverting it onto a wire rack. Brush the warm cake with the lemon glaze to give it a lovely shine and extra flavor.
Make It Diet-Friendly
If you’re looking to make this Lemon Cream Cheese Pound Cake a bit lighter or suitable for different dietary needs, consider these options:
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Lower Sugar: Use a sugar substitute that measures similarly to sugar.
- Dairy-Free: Use a dairy-free cream cheese and butter alternative.
- Reduced Fat: Try using low-fat cream cheese and butter to cut down on calories.
Chef’s Rationale
This Lemon Cream Cheese Pound Cake is designed to deliver a burst of refreshing flavor while maintaining a rich and moist texture. The cream cheese acts as a perfect counterbalance to the acidity of the lemons, preventing the cake from becoming too tart. The process of creaming the butter and cream cheese together creates a stable base, while the eggs provide structure. With every bite, you’ll enjoy a delightful blend of sweetness and citrus that’s simply irresistible.
Store, Freeze & Reheat
To keep your Lemon Cream Cheese Pound Cake fresh:
- Storing: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.
- Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Reheating: To enjoy a slice warm, place it in the microwave for a few seconds or warm it in the oven at a low temperature.
Quick Questions
Can I use other citrus fruits instead of lemons?
Absolutely! This recipe can be adapted using oranges, limes, or even grapefruits for a different flavor profile.
What can I serve with Lemon Cream Cheese Pound Cake?
This cake pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream. You could also enjoy it with a cup of tea for a lovely afternoon treat.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. It should also have a golden brown color and spring back slightly when touched.
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors meld together. Just make sure to store it properly.
Cook This Next
If you love the combination of cream cheese and citrus, here are some delightful recipes to explore next:
Bring It Home
This Lemon Cream Cheese Pound Cake is not just a dessert; it’s an experience. The bright flavor of lemon combined with the creamy richness of cream cheese creates an unforgettable treat. Whether you’re baking for a crowd or just for yourself, this cake will surely brighten your day and your taste buds. Enjoy the process, savor each bite, and share the love with those around you. Happy baking!
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Lemon Cream Cheese Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C).
- Grease and flour your pound cake pan.
- In a large mixing bowl, beat the unsalted butter and cream cheese together until smooth and creamy.
- Gradually add the sugar and lemon zest to the mixture, beating until light and fluffy.
- Add the eggs, one at a time, fully incorporating each before adding the next.
- In a separate bowl, whisk together the flour. Gradually add to the creamy mixture, mixing until just combined.
- Stir in the vanilla extract, lemon juice, and optional lemon extract.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, whisk together the sugar, water, and lemon juice in a saucepan over medium heat until the sugar dissolves.
- Once done, cool the cake in the pan for about 10 minutes before inverting onto a wire rack. Brush with the lemon glaze.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- Freeze wrapped tightly for up to 3 months.
- Reheat slices in the microwave or oven for a warm treat.
