Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Pound Cake is the perfect harmony of richness and citrus zest, creating a dessert that is both luxurious and refreshing. The velvety texture comes from the combination of butter and cream cheese, while the bold lemon flavor adds a lively brightness to every bite. This Lemon Cream Cheese Pound Cake recipe is ideal for celebrations, casual get-togethers, or simply indulging in a sweet treat on a quiet afternoon. With its tender crumb and tangy glaze, it promises to captivate your taste buds and leave everyone reaching for seconds.
Ingredients Breakdown
A careful selection of quality ingredients is key to ensuring this cake’s signature flavor and texture.
The base of this Lemon Cream Cheese Pound Cake is its buttery richness. Softened unsalted butter ensures the batter has a smooth, creamy consistency, while cream cheese adds a subtle tanginess that enhances the overall depth of flavor. Granulated sugar not only sweetens but also helps achieve a light and fluffy texture during creaming.
Lemons, the star ingredient, bring their bold citrus essence. Zest from fresh lemons contains essential oils that amplify the cake’s aromatic quality, while freshly squeezed lemon juice contributes a natural tang that balances the sweetness.
The dry ingredients, including all-purpose flour and a pinch of salt, provide structure to the cake. Salt acts as a flavor enhancer, making every note stand out. Eggs are crucial for binding, while lemon and vanilla extracts contribute distinct layers of citrus and warmth.
The lemon glaze, a simple yet transformative addition, combines powdered sugar with fresh lemon juice to create a silky drizzle that coats the cake beautifully. Adding lemon zest as a garnish intensifies the citrus aroma and elevates presentation.
Step-by-Step Instructions
Preparing the Pan and Oven
Start by preheating your oven to 325°F (163°C). The correct oven temperature is vital to bake the cake evenly. Grease a 10-inch bundt pan generously using nonstick spray, ensuring every crevice is covered. For intricate bundt pan designs, a pastry brush is ideal for spreading the spray into tight grooves. Proper preparation of the pan prevents sticking and ensures a flawless release after baking.
Position the oven rack to one level below the center to prevent the cake from overbrowning while ensuring thorough baking.
Mixing the Batter Like a Pro
Begin by creating the aromatic lemon sugar. Combine granulated sugar and lemon zest, massaging them together until the mixture resembles wet sand. This step releases the zest’s essential oils, infusing the sugar with vibrant citrus fragrance.
Using a stand mixer fitted with a paddle attachment, blend softened butter and cream cheese until smooth. Gradually add the lemon sugar, mixing on low to avoid over-incorporating air. Once fully combined, increase the speed to medium and beat until the mixture becomes light and fluffy.
Add eggs one at a time, allowing each to fully integrate before adding the next. This ensures a stable emulsion. Introduce vanilla and lemon extracts, scraping the sides of the bowl to incorporate evenly.
Finally, alternate adding the dry ingredients and fresh lemon juice to the batter. Start and end with the dry mixture, folding gently to maintain a tender crumb.
Baking and Cooling the Cake
Scoop the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for 60–70 minutes. Test for doneness using a toothpick inserted into the thickest part of the cake; it should come out with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack or serving plate. This brief resting period ensures the cake retains its shape during removal.
Crafting the Perfect Lemon Glaze
In a small bowl, whisk powdered sugar with fresh lemon juice until smooth. Adjust the consistency by adding more juice for a thinner glaze or extra sugar for a thicker coating.
Drizzle the glaze generously over the cooled cake, letting it cascade naturally down the sides for a rustic yet elegant effect. Garnish with lemon zest for a final burst of citrus fragrance.
Recipe Tips & Frequently Asked Questions
- Preventing the cake from sticking: Ensure the bundt pan is thoroughly greased, paying attention to intricate designs. A light dusting of flour after greasing can provide an extra layer of protection.
- Ingredient substitutions: While full-fat cream cheese and butter yield the best texture, you can use lower-fat versions with slightly varied results.
- Storage tips: Wrap the cake tightly in plastic wrap or place it in an airtight container to keep it fresh for up to five days. Freeze for longer storage, up to three months.
- Can I use low-fat cream cheese or butter? Yes, but expect a less rich texture. Full-fat ingredients provide optimal results.
- What’s the best way to zest a lemon? Use a microplane zester for fine, fragrant zest without the bitter pith.
What to Serve With This Lemon Cream Cheese Pound Cake Recipe
This Lemon Cream Cheese Pound Cake pairs wonderfully with a variety of accompaniments. A hot cup of Earl Grey tea or a frothy cappuccino complements the citrusy notes beautifully. For a more indulgent touch, serve slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
To create a dessert spread, pair the cake with fresh berries, lemon curd, or delicate meringues for a citrus-inspired theme. Its versatility makes it the perfect centerpiece for gatherings or afternoon tea.
Conclusion
Lemon Cream Cheese Pound Cake is the epitome of indulgent simplicity, offering a balance of rich creaminess and vibrant citrus zing. The tender crumb and luscious glaze make it a dessert that’s hard to resist. Whether it’s for a festive occasion or a quiet moment of indulgence, this Lemon Cream Cheese Pound Cake promises to impress and delight. Prepare it once, and it will surely become a beloved staple in your recipe collection.
Lemon Cream Cheese Pound Cake
Ingredients
Lemon Cream Cheese Pound Cake
- 1½ cups 339 g unsalted butter, softened
- 8 oz. cream cheese softened
- 2½ cups 500 g granulated sugar
- 4 lemons zested
- 3 cups 360 g all-purpose flour
- ½ teaspoon salt
- 6 large eggs at room temperature
- 2 teaspoons 10 ml lemon extract
- 1 teaspoon 5 ml vanilla extract
- ¼ cup 59 ml fresh lemon juice
Lemon Glaze
- 1½ cups 180 g powdered sugar
- 3 –4 tablespoons 45–60 ml fresh lemon juice
- 1 lemon for zesting optional
Instructions
- Preheat your oven to 325°F (163°C) and adjust the oven rack to one notch below the center position. Thoroughly grease a 10-inch (12-cup capacity) bundt pan with nonstick spray, ensuring all grooves are coated evenly. Use a pastry brush for precision.
- In a medium-sized mixing bowl, combine the flour and salt, whisking until the mixture is uniform. Set aside.
- In a smaller bowl, rub the lemon zest into the granulated sugar using your fingertips or a whisk until the sugar takes on a moist, sand-like texture and releases the lemon’s aromatic oils.
- Using a stand mixer fitted with the paddle attachment, blend the butter and cream cheese on low speed until the mixture is smooth and cohesive. Gradually incorporate the lemon-infused sugar while maintaining the mixer on low. Once fully integrated, increase to medium speed and whip until the mixture becomes pale and fluffy.
- Add the eggs one at a time, ensuring each is fully blended before introducing the next. Mix in the vanilla extract and lemon extract, scraping down the sides of the bowl as needed to ensure an even mixture.
- Switch to the lowest speed or fold by hand, incorporating the dry ingredients alternately with the lemon juice. Begin and end with the dry ingredients, mixing gently until just combined. Avoid overmixing to maintain a tender texture.
- Spoon the batter evenly into the prepared bundt pan, smoothing the surface for uniform baking. Place in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the thickest part of the cake emerges with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a cooling rack or serving plate.
- For the glaze, whisk the powdered sugar with the lemon juice until smooth and free of lumps. Adjust consistency as needed by adding more juice for a thinner glaze or extra powdered sugar for a thicker finish.
- Drizzle the glaze generously over the cooled cake, allowing it to cascade over the sides. Sprinkle additional lemon zest on top for a burst of flavor and visual appeal, if desired. Let the glaze set for 30–45 minutes before slicing. Enjoy!