Here’s what you will need to create the perfect Lemon Cream Cheese Pound Cake:
- For the Cake:
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2½ cups granulated sugar
- 6 large eggs, room temperature
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (about 1–2 lemons)
- 1 tsp vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice (adjust to desired consistency)
- 1 tsp lemon zest
Instructions
Follow these steps to create your Lemon Cream Cheese Pound Cake:
- Step 1: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or two 9×5-inch loaf pans.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: In a large mixing bowl, beat the softened butter and cream cheese on medium speed until smooth and well combined.
- Step 4: Gradually add the granulated sugar, continuing to beat on medium speed for 3-4 minutes until the mixture is light and fluffy.
- Step 5: Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
- Step 6: Mix in the lemon juice, lemon zest, and vanilla extract until well incorporated.
- Step 7: Gradually mix the dry ingredient mixture into the wet mixture in two or three additions. If the batter seems too thick, you may add a little milk or water to achieve a smooth consistency.
- Step 8: Carefully transfer the batter into the prepared pan(s), smoothing the top for even baking.
- Step 9: Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- Step 10: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze
While the cake is cooling, prepare the lemon glaze to drizzle on top:
- Step 1: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more juice or sugar as needed.
Glaze and Serve
Once the cake is completely cooled, drizzle the glaze evenly over the top. Slice and serve at room temperature or chilled for a refreshing treat.
FAQ
1. Can I use a different flavor of cream cheese?
Yes, you can experiment with flavored cream cheeses, but it may alter the taste of the cake.
2. How do I store leftover pound cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
3. Can I freeze this cake?
Absolutely! Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn and it can last for 3 months in the freezer.
4. What can I serve with this cake?
This cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream.
5. How can I incorporate more lemon flavor?
Add extra lemon zest to the batter or infuse the glaze with more lemon juice to amplify the citrus notes.
Conclusion
This Lemon Cream Cheese Pound Cake is the ultimate dessert for lemon lovers. Its rich, moist texture combined with the tangy glaze creates a dessert that is sure to impress. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is an easy yet elegant way to bring a burst of lemony joy to your table. Bake, glaze, and savor every slice!