This Lemon Cream Cheese Pound Cake is rich, moist, and bursting with zesty citrus flavor. A classic dessert that brings sunshine to any table! 💛 With its delightful balance of sweetness and tartness, this cake is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or just a cozy afternoon treat with a cup of tea.
Why You Will Love This Recipe
This Lemon Cream Cheese Pound Cake is not just any cake; it’s a slice of bliss! The addition of cream cheese makes it incredibly moist and adds a subtle tang that perfectly complements the bright lemon flavor. The cake is easy to make, requiring simple ingredients that you likely already have in your pantry. With a luscious glaze that adds an extra layer of sweetness, this cake will quickly become a favorite in your household. Plus, the aroma of fresh lemon while baking is irresistible!
Introduction
Lemon desserts have a special place in my heart, and this Lemon Cream Cheese Pound Cake is no exception. The first time I made this cake, I was captivated by its vibrant flavor and tender crumb. The combination of cream cheese and butter creates a rich texture, while the fresh lemon juice and zest infuse the cake with a refreshing citrusy brightness. This cake is not only beautiful but also versatile; it can be enjoyed on its own or paired with fresh berries and whipped cream for an elegant dessert. Let’s dive into the recipe!
Ingredients:
- 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 Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tbsp lemon zest (optional for garnish)
Preparation:
Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly to ensure that the cake releases easily after baking.
Step 2: In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until the mixture is smooth and creamy. This process typically takes about 2-3 minutes.
Step 3: Gradually add the granulated sugar to the butter and cream cheese mixture, beating until the mixture becomes light and fluffy. This step is crucial for incorporating air into the batter, which helps create a light texture in the final cake.
Step 4: Add the eggs, one at a time, mixing well after each addition. This ensures that each egg is fully incorporated before adding the next, resulting in a smooth batter.
Step 5: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake. Finally, stir in the lemon zest, lemon juice, and vanilla extract until just incorporated.
Step 6: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cake during the last few minutes of baking to avoid overbaking.
Step 7: Once baked, allow the cake to cool in the pan for about 15 minutes. Carefully turn it out onto a wire rack to cool completely.
For the Glaze:
Step 8: In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. Adjust the consistency with more lemon juice if needed; you want it to be pourable but not too runny.
Step 9: Once the cake is completely cooled, drizzle the glaze over the top and sprinkle with additional lemon zest if desired. Slice, serve, and enjoy this citrusy delight! 🍋✨
Serving Suggestions:
This Lemon Cream Cheese Pound Cake is delicious on its own, but you can elevate it further by serving it with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For a brunch gathering, consider pairing it with a refreshing fruit salad or a glass of iced tea. This cake also makes a lovely centerpiece for a dessert table at parties or celebrations.
Tips:
- Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for easier mixing and a smoother batter.
- Zest with Care: Use a microplane for zesting lemons to avoid the bitter white pith. The zest adds vibrant flavor to the cake.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and it can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
- Variations: Experiment with different citrus fruits like oranges or limes for a unique twist on this classic recipe.
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Nutritional Information (per slice, based on 12 servings):
Calories: 350
Protein: 4g
Sodium: 150mg
Conclusion
This Lemon Cream Cheese Pound Cake is a delightful treat that combines the richness of cream cheese with the bright, zesty flavors of lemon. Its moist texture and sweet glaze make it a perfect dessert for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet moment, this cake is sure to impress. So gather your ingredients, preheat your oven, and get ready to enjoy a slice of citrusy heaven!
Questions and Answers
1. Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but keep in mind that it may slightly alter the texture and richness of the cake.
2. How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. If it has wet batter on it, continue baking for a few more minutes.
3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in an airtight container. It often tastes even better the next day as the flavors meld.
4. What can I substitute for lemon juice?
If you don’t have lemon juice, you can use other citrus juices like lime or orange, but the flavor will change accordingly.
5. How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for longer storage.
