Delicious Citrus Pound Cake: A Perfect Dessert Recipe
Greetings, dear readers! Today, I have a scrumptious recipe to share with you that will please your taste buds and your senses. Get ready for a bright and citrusy explosion in your mouth with this delightful Citrus Pound Cake with Lemon Cream Cheese Frosting.
You see, as a chef specializing in British cuisine, I strive to create recipes that are both mouthwatering and intricate. And boy oh boy, this pound cake recipe is nothing short of that complexity. The flavors of fresh lemon juice and zest come together perfectly with the richness of cream cheese frosting to build an irresistible dessert. The combination is so divine that one bite will give you a sense of joy and happiness.
This cake is perfect for any occasion – whether it’s for afternoon tea or a dinner party. It’s dense yet moist, making it ideal for all types of events where a slice (or two!) of something sweet completes the meal. Plus, at any time when you need to brighten your day or shake off some blues, the aromatic fragrance of lemon in this cake is sure to lift your spirits.
So don’t hesitate to follow along as I walk you through the essential ingredients, tips for preparation, variations, and pairing of this dessert. As soon as you give this yummy recipe a try, I guarantee it’ll become one of your favorite homemade treats in no time!
Why You’ll Love This Recipe
Folks, let me tell you why this Citrus Pound Cake With Lemon Cream Cheese Frosting recipe is one in a million. The tangy flavor of fresh lemon juice and zest blends seamlessly into the delicate, dense yet moist pound cake that nearly melts in your mouth. And here’s the cherry on top: the creamy, velvety lemon cream cheese frosting that transforms this cake into a true masterpiece.
The ingredients are simple – flour, eggs, sugar, unsalted butter, cream cheese, and lemon – but they come together to create something truly extraordinary. The cake itself is rich and indulgent with a hint of sharp citrus that balances out the sweetness perfectly. And the frosting is a symphony of tangy lemon and smooth cream cheese that takes this dessert to new heights.
But don’t let my word be the final verdict. Try it yourself! This isn’t just any old lemon cake; it’s the best one you’ll ever have. Perfect for any occasion or a sweet treat at home with your family. Trust me; you’ll be hooked from the very first bite!
Ingredient List
Here’s what you’ll need to make this Citrus Pound Cake with Lemon Cream Cheese Frosting Recipe:
For the pound cake:
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 eggs
- 8 ounces cream cheese, softened
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the lemon cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
The Recipe How-To
Now, let’s get down to the best part of this Citrus Pound Cake with Lemon Cream Cheese Frosting Recipe: the how-to. This recipe may look intimidating at first, but I assure you that it’s actually pretty straightforward. The following instructions will help you make a dense yet moist and scrumptious lemon cake that will surely be a crowd-pleaser.
Preheat Oven and Prepare Pan
First things first: preheat your oven to 325°F (163°C) and grease and flour a 10-cup bundt pan.
Mix Cake Ingredients
Next, in a medium bowl, mix two sticks of softened unsalted butter with three cups of granulated sugar until light and fluffy using an electric mixer. Add six eggs, one at a time, beating well after each addition.
In another medium bowl, whisk together three cups of cake flour, one teaspoon of baking powder, and half a teaspoon of salt to combine. Gradually add this dry mixture to the wet mixture in three additions while alternating with one cup of heavy whipping cream.
Add half a cup of freshly squeezed meyer lemon juice and two teaspoons of grated lemon zest to the batter then mix everything using an electric mixer until fully combined.
Bake Cake in the Preheated Oven
Pour the batter into the prepared bundt pan and bake for around one hour or until a toothpick inserted in the center comes out clean. Remove the cake from oven and allow it to cool in the pan for about ten minutes before transferring it onto a cooling rack.
Make Lemon Cream Cheese Frosting
While waiting for the cake to cool completely, take out one 8-ounce package plus one 3-ounce package of softened cream cheese and mix them with half a cup of softened unsalted butter until creamy. Then add four cups of powdered sugar, one tablespoon of freshly squeezed lemon juice, and one teaspoon of vanilla extract. Lastly, mix everything well until you reach a smooth lemon cream cheese frosting consistency.
Frost the Cake with Lemon Cream Cheese Frosting
Once your cake has completely cooled, spread the lemon cream cheese frosting on top of it using a spatula or a piping bag. You can also add some extra grated lemon zest on the top for an added zing and garnish.
Enjoy Your Delicious Citrus Pound Cake
Enjoy every slice of this best lemon bundt cake with its luxurious lemon cream cheese frosting!
Substitutions and Variations
Ah, the sweet scent of citrus is filling my kitchen! Now that the recipe for Citrus Pound Cake with Lemon Cream Cheese Frosting is fully laid out, it’s time to consider the potential substitutions and variations you can make. Don’t be afraid to get creative with it!
First off, if you’re not a big fan of lemon, you can swap it out with other citrus fruits. Try using Meyer lemons for a unique twist on the classic recipe. Alternatively, mix it up by incorporating orange juice instead of lemon into the frosting.
For those following a keto-friendly diet, switch out regular flour with almond or coconut flour for the pound cake base. You can also use erythritol or monk fruit sweetener in place of granulated sugar. Be mindful of your ingredient ratios when swapping flours or sweeteners — the keto diet can be quite picky.
If you want to make this pound cake more sophisticated, substitute half or all of the cream cheese frosting with lemon glaze instead. To complement the tanginess of the lemon cake base, add blueberries to make a zesty Lemon Blueberry Cake.
Remember to experiment and find what works best for you — that way, every time you make this cake will feel like you’re trying something new.
Serving and Pairing
Now that you’ve baked this delectable citrus pound cake with lemon cream cheese frosting, it’s time to serve and pair it for a truly delightful experience. This cake is perfect for any occasion, whether you want to impress your guests at a dinner party, or indulge in a cozy treat on a lazy afternoon. With its light yet rich texture and tangy flavor, this cake pairs well with a variety of beverages and accompaniments.
To complement the refreshing notes of lemon in the cake, serve it with a hot cup of tea, coffee or hot chocolate, depending on your mood. The warmth of the beverage elevates the aromas of citrus in the cake and helps you savor every bite. You could even add a dash of orange juice for a twist of citrusy goodness.
If you’re feeling indulgent or celebrating a special occasion, you can never go wrong with serving this incredible treat with sparkling champagne or sweet wine. The bubbles in the drink bring out the tangy flavors in the cake and create an effervescent experience in your mouth.
For those who prefer non-alcoholic options, I recommend serving this cake with fresh fruit salad or whipped cream for an extra touch of sweetness. Blueberries, raspberries or strawberries would be perfect options to accompany the tangy notes of lemon without overwhelming them.
In summary, this citrus pound cake with lemon cream cheese frosting is versatile enough to satisfy any occasion without monopolizing it. So go ahead and serve it however you like – try pairing it with different beverages and sides until you find your favorite combo!
Make-Ahead, Storing and Reheating
Now, let’s talk about how to prep, store, and reheat this citrus pound cake with lemon cream cheese frosting. As a chef, I know that sometimes our schedules can be hectic, and we may not have time to make everything on the spot. That’s why preparing ahead of time is essential.
If you want to make the pound cake ahead of time, you can bake it up to three days ahead of serving it. Simply follow the instructions for the pound cake recipe, let it cool down completely, and then wrap it tightly with plastic wrap. You can store it at room temperature or in the fridge for freshness.
When it comes to making the frosting ahead of time, I recommend waiting until the day before or the day of serving because the frosting is best freshly made. However, if you need to make it ahead of time, store it in an airtight container in the refrigerator for up to three days.
Reheating this pound cake is easy as pie! All you need is a microwave or conventional oven. To reheat a slice of citrus pound cake with lemon cream cheese frosting in a microwave, wrap it in damp paper towels and heat it for 10-15 seconds.
Alternatively, if you want a crisp crust or a warmer and softer pound cake slice, reheat in an oven at 350°F/175°C for 5-7 minutes on low heat. I recommend microwaving just one slice at a time so that each slice reheats evenly.
With these storing and reheating tips, you’ll be able to satisfy your sweet cravings quickly, even on busy days!
Tips for Perfect Results
Now that you’ve seen how easy it is to whip up this delectable Citrus Pound Cake with Lemon Cream Cheese Frosting, let’s make sure you achieve the best outcome possible. Here are some tips to consider when preparing this cake:
1. Use room temperature ingredients: It’s essential to use softened butter, cream cheese and eggs at room temperature. This will ensure even mixing, better volume and a smooth batter. Take them out of the refrigerator one hour before starting with the recipe.
2. Do not overmix the batter: The key to the perfect texture of this cake is not overmixing the batter. Add dry and wet ingredients alternately and mix until just combined.
3. Measure ingredients accurately: Cake recipes require precision, so make sure to measure all ingredients properly using measuring cups and spoons.
4. Use cake flour for a tender crumb: Cake flour has a lower protein content than all-purpose flour, which produces a lighter texture and softer crumb in cakes. If you don’t have cake flour on hand, substitute it by removing 2 tablespoons from every cup of all-purpose flour and replacing it with cornstarch.
5. Zest lemons before juicing them: Grate the outer layer of lemons before squeezing them for juice. The zest provides natural oils that give the cake a subtle lemon flavor and aroma.
6. Bake low and slow: This dense yet moist citrus pound cake bakes best at 325°F for about 60-70 minutes, depending on your oven calibration. Start testing for doneness by inserting a toothpick into the center of the cake at around fifty minutes mark.
By following these tips, you’ll definitely make a delicious Citrus Pound Cake with Lemon Cream Cheese Frosting. Make sure to share this recipe with family and friends; it’s too good to keep secret!
Bottom Line
Now that you have all the tools in your belt, it’s time to get started on our tasty Citrus Pound Cake with Lemon Cream Cheese Frosting Recipe! This delicious recipe combines the fresh and zesty flavors of lemon with a dense and moist pound cake, making it a perfect showstopper for any occasion.
By following our step-by-step instructions, using quality ingredients and implementing the tips and tricks provided, you’ll have a beautiful and delicious treat to enjoy with your loved ones. Whether it’s for potlucks or weeknight desserts, this Citrus Pound Cake is sure to impress.
So why not give this recipe a try? With its mouthwatering lemon cream cheese frosting, it may become your new go-to cake for every special occasion. Trust me; your friends and family will be asking for seconds.
Happy baking!
Citrus Pound Cake With Lemon Cream Cheese Frosting Recipe
Ingredients
CAKE
- 6 large eggs, room temperature
- 1 cup unsalted butter, room temperature
- 3 cups pure cane granulated sugar
- 1 tablespoon lemon flavoring (Lemon, LorAnn Gourmet baking emulsion)
- 1 lemon, zested
- 2 1/2 teaspoons fresh lemon juice
- 3 cups cake flour
- 1 cup heavy whipping cream
LEMON CREAM CHEESE FROSTING
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, room temperature
- 3 1/2 teaspoons fresh lemon juice
- 1 lemon, zested
- 4 cups powdered sugar
- heavy whipping cream
Instructions
- For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
- Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
- For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.