Delicious Lemon-Cream Cheese Pound Cake Recipe
In the world of desserts, pound cakes are timeless classics. Whether it’s a lemon cream cheese pound cake or a plain vanilla one, these cakes are universally cherished for their buttery texture and richness. But if you’re a fan of that zesty tang and a creamy finish, then you’re in for a treat with this lemon-cream cheese pound cake recipe.
As someone who has been cooking all their life, I can attest to the various trials and errors when it comes to baking a perfect pound cake. However, with this recipe, you won’t have to worry about dense textures or dry crumbles. This recipe is bound to bring out the best in every ingredient, allowing them to harmoniously blend together, resulting in an incredibly moist and melt-in-your-mouth cake beyond compare.
In this recipe article, I will guide you through each step cautiously and share helpful tips that will make sure you achieve the desired outcome. So why wait? Grab your apron, preheat your oven and let’s make an irresistible lemon-cream cheese pound cake that’ll give your taste buds something to remember!
Why You’ll Love This Recipe
This lemon-cream cheese pound cake recipe is hands down, one of the best lemon cakes out there. Why should you give it a try? Let me persuade you. First, it’s incredibly moist. From the moment you take your first bite, this cake melts in your mouth like butter. You’ll enjoy a delightful texture that feels almost like a sponge cake, but beyond butter through its lemon-flavored glaze.
But what’s great about this cake doesn’t stop with its melt-in-your-mouth texture. The lemon-flavored icing made from three sticks of unsalted butter and ounces of cream cheese is heavenly. This Southern cream cheese frosting recipe infused with lemon juice is unbeatable! It gives the cake a unique flavor that will have everyone raving about it, guaranteed!
And if you’re looking for something that reminds you of home or craving to taste something from Grandma’s recipe box, this is the cake for you! The ingredients may be easily available from any supermarket, but the taste is classic southern pound cake at its finest. Every slice has an old-fashioned and nostalgic feel about it – perfect for tea time or dessert.
Lastly, indulge yourself with this cake beyond just yourself – share it with others! If you want to impress your friends with your baking skills or make someone’s day better by gifting them with something homemade, then bake this lemon-cream cheese pound cake recipe. I guarantee it will be well-received and appreciated by everyone who tries it.
Ingredient List
Let’s start with the basics of what you will need to rustle up this Lemon-cream cheese pound cake recipe. Bold, tangy and delicious, this cake is truly a dessert worth making. Here’s what you’ll need:
- 3 cups Cake flour
- 1 teaspoon Salt
- 1/2 teaspoon Baking powder
- 8 ounces Unsalted butter (2 sticks),softened
- 8 ounces Cream cheese, softened
- 3 cups Sugar
- 6 Large eggs, room temperature
- 1 tablespoon Lemon peel, grated
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
Getting the Ingredients Right
Before you begin prepping ingredients, keep in mind that the quality of the ingredients counts in making a good cake. Choose rich and creamy butter over margarine for the flavor it imparts, while premium quality full fat cream cheese will lend a velvety texture and creaminess to this recipe. Fresh organic eggs not only make a difference in flavor but also in appearance and structure. Zest your own organic lemons for maximum citrus flavor, and good-quality vanilla extract, whether store-bought or homemade, is imperative for enhancing flavors of this cake. As for the remaining ingredients such as flour, sugar, and salt, standard cooking products available in your local grocery would suffice.
The Recipe How-To
Now that we have all the ingredients ready, let’s start baking our Lemon-Cream Cheese Pound Cake.
Step 1: Preheat the Oven
Preheat your oven to 325 degrees F. This temperature is perfect for creating a lightly golden crust while still keeping the cake incredibly moist inside.
Step 2: Cream Together Butter and Cream Cheese
In a large mixing bowl, cream together 3 sticks of butter and 8oz of cream cheese until they are light and fluffy. You can use either margarine or butter for this recipe, but always choose unsalted for a better result.
Step 3: Add Sugar and Eggs
Gradually add 3 cups of sugar, continuing to beat the mixture until it is creamy. Then, add 6 large eggs one at a time while making sure it is well integrated before adding another.
Step 4: Mix Flour Mixture
In another bowl, whisk together 3 cups of cake flour, and ½ teaspoon of salt. Then, gradually add it to the cream cheese mixture in three additions, alternating with ¼ cup of lemon juice each time.
Step 5: Pour Batter into Bundt Cake Pan
Butter and flour your 10-inch bundt pan and pour your batter into the pan. Fill it about three-quarters full.
Step 6: Bake Your Cake
Bake for about 60-70 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Cool in the pan for ten minutes before removing and placing it onto a wire rack.
Step 7: Add Lemon Glaze
While your cake is cooling, make your lemon glaze by combining 1 package (8 ounces) of cream cheese softened, 2/3 cup lemon juice, 2 teaspoons of grated lemon peel, and 6 cups of powdered sugar. Use an electric mixer on medium-high speed until the glaze is smooth and creamy.
Step 8: Pour Lemon Glaze Over Cake
Once your cake has cooled completely, pour the lemon glaze over it, making sure that the glaze goes into every little nook and cranny. You can also add some fresh lemon zest on top of the glaze to add more lemony goodness.
Now your Lemon-Cream Cheese Pound Cake is ready to be served, so slice it up and enjoy!
Substitutions and Variations
You can always add your own twist to a classic recipe like this Lemon-Cream Cheese Pound Cake. Here are some substitutions and variations you can try:
– Lemon Glaze: The recipe calls for a lemon glaze on top of the pound cake, but you can switch it up with a different glaze, such as a vanilla or cream cheese icing.
– Cheese Swirl: If you’re feeling daring, you can add a cream cheese swirl to the cake batter before baking. Simply mix together some softened cream cheese, sugar, and an egg yolk until smooth. Spoon the mixture on top of the cake batter in the bundt pan and swirl it around with a knife.
– Loaf Cake: Don’t have a bundt pan? No problem! You can bake this recipe in a loaf pan for a more traditional pound cake shape. Just be sure to adjust the baking time accordingly.
– Sponge Cake: If you prefer a lighter, sponge-like texture for your cake, you can substitute some of the flour for cornstarch and baking powder.
– Frosting Recipe: Feel free to experiment with frosting recipes to complement the lemon cream cheese pound cake. You could try an orange frosting or use cocoa powder to make it chocolatey.
Remember that substitutions may affect the final taste and texture of the cake, so be sure to experiment and find what works best for your palate!
Serving and Pairing
When it comes to serving this lemon-cream cheese pound cake, the options are endless. You could simply dust it with a bit of powdered sugar and serve it as a breakfast or mid-afternoon snack. Alternatively, you could add an extra layer of decadence by topping each slice with a dollop of whipped cream or some fresh strawberries.
This cake also makes for an impressive dessert option for any dinner party. I recommend serving it alongside a piping hot cup of tea, coffee, or a glass of your favorite dessert wine. The tartness of the lemon pairs excellently with rich and creamy flavors, making it ideal to pair with other cheesecake desserts.
If you’re feeling particularly bold, you could even try using this cake as a base for a delicious trifle dessert. Simply layer slices of the pound cake with fresh fruit and cream, and top it all off with a drizzle of your favorite syrup.
No matter how you choose to serve this cake, one thing is certain – its melt-in-your-mouth texture and delicious lemon flavor is sure to win over the hearts (and taste buds) of your guests.
Make-Ahead, Storing and Reheating
If you’re planning to serve the lemon-cream cheese pound cake later, it can be stored in an airtight container. Thankfully, since it’s incredibly moist, this cake will stay fresh at room temperature for up to two days.
For longer storage, wrap the pound cake slices tightly in plastic wrap and then store them in an airtight container in the refrigerator for up to one week. When you’re ready to enjoy one of these sweet treats again, just take them out of the fridge and let them sit at room temperature for around 10 minutes before serving.
If you have leftover lemon glaze, cover it with plastic wrap and store it at room temperature; you can reheat it in the microwave oven or on the stove-top when needed. The glaze can be stored separately from the cake for up to five days.
When freezing the cake, make sure that it’s well-covered with plastic wrap or foil prior to keeping it inside a freezer safe bag. It can be stored for up to three months in your freezer but remember that pound cakes like this one should always be frozen as a whole never sliced portions.
The best way to reheat a slice of this cake is by microwaving each piece from frozen for about fifteen seconds each time. You want them slightly warm but not overcooked — this way they still melt in your mouth!
If you’ve made more than one cake or have leftovers after serving guests, no worries! This is a great treat paired with your morning coffee and is perfect served as a dessert any night of the week.
Tips for Perfect Results
To achieve the best Lemon-Cream Cheese Pound Cake, there are some tips that I recommend to follow. Firstly, make sure that all ingredients are at room temperature. The reason for this is that ingredients at different temperatures may not mix well together, resulting in a lumpy or uneven batter.
Secondly, do not overmix the batter. Mix just enough to incorporate all the ingredients but avoid overworking the mixture as it can cause the cake to be dense and heavy.
Thirdly, when creaming the butter and sugar together, do so until it’s light and fluffy. This helps to aerate the batter which makes it light and moist when baked.
Fourthly, when adding eggs one at a time, make sure each egg is properly incorporated before adding the next one. This ensures that the cake has an even texture throughout.
Fifthly, sift the flour before measuring it out. This helps to get rid of any lumps or impurities before incorporating into the batter.
Sixthly, use fresh lemon juice and zest in this recipe for a vibrant lemon flavor. Bottled lemon juice will not give you enough tangy flavor like fresh lemon juice.
Finally, don’t forget to grease your Bundt pan with butter or cooking spray before pouring in the batter; this prevents sticking and ensures that you can easily remove the cake from the pan.
By following these tips, you can ensure that your Lemon-Cream Cheese Pound Cake will turn out perfectly every time!
Bottom Line
In conclusion, this lemon-cream cheese pound cake is the perfect dessert for any occasion. The tangy lemon flavor combined with the smooth cream cheese makes for an incredibly moist and flavorful cake that will melt in your mouth. It is easy to prepare and can be modified to suit various preferences and needs.
Whether you are a seasoned baker or a beginner, this cake recipe is sure to impress your guests and leave them wanting more. So go ahead, indulge yourself in this delectable dessert, and share it with your loved ones. Trust me; they will thank you for it!
Lemon-Cream Cheese Pound Cake Recipe
Ingredients
- 3 cups sugar
- 1 1/4 cups margarine or 1 1/4 cups butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
- 1 teaspoon lemon extract
- 1/2 teaspoon orange extract
- 1/8 teaspoon salt
- 6 eggs
- 2 3/4 cups flour
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon butter or 1 tablespoon margarine, softened
- 2 teaspoons grated lemon peel
- 2 -3 tablespoons lemon juice
Instructions
- Heat oven to 325 degrees.
- Grease and flour bundt cake pan.
- Beat sugar, margarine and cream cheese on large bowl until fluffy.
- Beat in lemon juice, vanilla, extracts and salt.
- Add eggs, one at time, beating after each addition.
- Add flour; beat until smooth.
- Spread in pan.
- Bake about 90 minutes or until golden brown and toothpick inserted near the center comes out clean.
- Cool 10 minutes; remove from pan.
- Cool completely.
- Spread lemon glaze over cake, allowing some to drizzle down side.
- For glaze - mix all ingredients until smooth.
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.