Lemon desserts are a favorite for their bright, zesty flavors that bring a sense of freshness and indulgence to any occasion. This Lemon Cream Cheese Pound Cake is no exception. Rich, buttery, and moist with just the right hint of tangy citrus, it’s the perfect dessert for any gathering or a simple treat to enjoy with your favorite cup of tea. Whether you’re a baking novice or a seasoned pro, this recipe is easy to follow and delivers exceptional results.
-A Brief History of Pound Cake
Pound cake dates back to the early 18th century, with its name originating from its traditional recipe of using one pound each of butter, sugar, eggs, and flour. Over time, variations have emerged, incorporating new flavors and ingredients like cream cheese, fruits, and spices. This lemon cream cheese version adds a tangy, creamy twist to the classic recipe, making it a refreshing update to a timeless favorite.
-Why You’ll Love This Recipe
1. Perfect Texture: The combination of cream cheese and butter ensures a dense yet tender crumb that melts in your mouth.
2. Bright Citrus Flavor: Fresh lemon juice and zest infuse every bite with a sunny burst of flavor.
3. Versatile: This cake is perfect for brunch, dessert, or an afternoon snack.
4. Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to all skill levels.
-Ingredients You’ll Need
For the Cake:
1 cup (2 sticks) unsalted butter, softened
1 package (8 oz) cream cheese, softened
2 3/4 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tbsp lemon zest (optional for garnish)
-Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan, ensuring every crevice is coated to prevent sticking.
2. Cream the Base
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sugar and beat on high until the mixture is light and fluffy (about 3–5 minutes).
3. Add the Eggs
Add eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated, resulting in a smooth batter.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to a dense cake.
5. Add the Lemon Flavor
Stir in the lemon zest, lemon juice, and vanilla extract. The fresh lemon juice adds tanginess, while the zest enhances the citrus aroma.
6. Bake
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool
Allow the cake to cool in the pan for 15 minutes. Then carefully turn it out onto a wire rack to cool completely before glazing.
-Making the Perfect Lemon Glaze
1. In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze or more sugar for a thicker consistency.
2. Drizzle the glaze over the cooled cake, letting it cascade down the sides. For extra flair, sprinkle the top with lemon zest.
-Tips for Success
1. Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for smooth mixing and even baking.
2. Don’t Skip Greasing the Pan: Properly greasing and flouring your Bundt pan is essential to avoid sticking.
3. Measure Accurately: Use a kitchen scale or level your measuring cups to avoid adding too much flour, which can make the cake dense.
4. Adjust Baking Time: Check the cake at the 1-hour mark to prevent overbaking. Oven temperatures can vary, so keep an eye on it.
-Serving Suggestions
Serve slices warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a hot cup of tea or coffee for an afternoon treat.
Add fresh berries like strawberries, raspberries, or blueberries for a colorful garnish.
-Variations to Try
1. Orange Cream Cheese Pound Cake: Swap the lemon juice and zest with orange for a sweeter citrus twist.
2. Gluten-Free Version: Use a gluten-free all-purpose flour blend to make this cake gluten-friendly.
3. Blueberry Lemon Pound Cake: Fold in 1 cup of fresh or frozen blueberries before pouring the batter into the pan.
-Storage Tips
1. Room Temperature: Store the cake in an airtight container for up to 3 days.
2. Refrigeration: Extend freshness by refrigerating the cake for up to a week. Bring it to room temperature before serving.
3. Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
-Frequently Asked Questions
1. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
2. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
3. Can I use a loaf pan instead of a Bundt pan?
Yes, divide the batter between two loaf pans and adjust the baking time to about 50–60 minutes.
-Nutritional Information (Per Slice)
Calories: ~350
Carbohydrates: 45g
Protein: 5g
Fat: 15g
-Why This Cake Is a Must-Try
The Lemon Cream Cheese Pound Cake is a dessert that strikes the perfect balance between tangy and sweet. The cream cheese adds a velvety richness, while the lemon brings a refreshing brightness. Whether you’re hosting a party, celebrating a special occasion, or simply indulging your sweet tooth, this cake is sure to impress.
-Final Thoughts
Baking this Lemon Cream Cheese Pound Cake is more than just making a dessert—it’s creating a moment of joy. The process is as rewarding as the result, filling your kitchen with the delightful aroma of lemon and butter. Share it with loved ones or savor it on your own; either way, it’s bound to become a favorite in your recipe collection. So preheat that oven, gather your ingredients, and let the magic begin!
