Description: This Lemon Cream Cheese Pound Cake is a symphony of flavors and textures, a harmonious blend of tangy lemon zest, rich cream cheese, and the comforting density of a classic pound cake. This isn’t just a cake; it’s an experience. Every slice offers a moist, tender crumb that practically melts in your mouth, delivering a burst of citrusy sunshine balanced by the creamy, decadent notes of cream cheese. Perfect for elevating any occasion, from casual brunches to elegant afternoon teas, this cake is as versatile as it is delicious. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to bring a touch of gourmet to your home. Prepare to be transported to a realm of culinary bliss with each and every bite.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature: The foundation of our cake’s richness and flavor, butter must be properly softened to ensure a smooth, uniform batter.
- 8 ounces cream cheese, softened to room temperature: Cream cheese contributes a subtle tang and creamy texture, elevating this pound cake above the ordinary.
- 2 cups granulated sugar: The sweetener that brings everything together, providing balance to the lemon’s tartness and adding to the cake’s overall moistness.
- 4 large eggs: Eggs provide structure, moisture, and binding, ensuring a tender and well-risen cake. Use large eggs for consistency in results.
- 1 tablespoon pure vanilla extract: Vanilla extract enhances the other flavors, adding depth and complexity to the cake’s overall taste profile.
- 1 tablespoon freshly grated lemon zest: Lemon zest is the key to the cake’s bright, citrusy notes. Make sure to use only the zest, avoiding the bitter white pith underneath.
- 3 cups all-purpose flour: The flour provides structure to the cake. Measure accurately using the spoon-and-level method to avoid a dense outcome.
- 1 teaspoon baking powder: Baking powder gives the cake a light, airy texture, ensuring it rises beautifully in the oven.
- ½ teaspoon fine sea salt: Salt enhances the flavors of the other ingredients, balancing the sweetness and adding depth to the cake’s overall taste.
- ½ cup whole milk: Milk adds moisture to the batter, ensuring a tender crumb and preventing the cake from drying out during baking.
- ¼ cup freshly squeezed lemon juice: Lemon juice amplifies the citrus flavor and interacts with the baking powder for a lighter texture.
Preparation:
Step 1: Preheat and Prep
- Preheat your oven to 325°F (160°C). This lower temperature ensures even baking, preventing the outside from browning too quickly while the inside remains undercooked. Grease a 10-inch Bundt pan thoroughly with baking spray or butter and flour. Pay close attention to the crevices and details of the pan to ensure easy release after baking.
Step 2: Cream Together
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter and cream cheese until light, fluffy, and completely smooth. This process incorporates air into the mixture, which is crucial for a tender cake. Be patient and scrape down the sides of the bowl periodically to ensure even mixing.
Step 3: Add Sugar Gradually
- Gradually add the granulated sugar, about ½ cup at a time, to the creamed butter and cream cheese mixture. Mix on medium speed until light and fluffy, ensuring the sugar is fully incorporated. This step is crucial for creating a smooth batter and a tender crumb.
Step 4: Incorporate Eggs, Vanilla, and Lemon Zest
- Add the eggs one at a time, mixing well after each addition. This gradual incorporation prevents the batter from curdling. Stir in the vanilla extract and freshly grated lemon zest, infusing the batter with their aromatic flavors.
Step 5: Combine Dry Ingredients
- In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the ingredients are evenly distributed, preventing pockets of baking powder or salt in the finished cake.
Step 6: Alternate Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and lemon juice. Start and end with the flour mixture to prevent gluten development, which can result in a tough cake. Mix on low speed until just combined, being careful not to overmix. Overmixing develops gluten and can result in a dense, dry cake.
Step 7: Pour and Smooth Batter
- Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. This ensures even baking and a level cake.
Step 8: Bake to Perfection
- Bake in the preheated oven for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 60 minutes.
Step 9: Cool and Release
- Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan allows the cake to firm up slightly, preventing it from breaking when inverted.
Step 10: Slice, Serve, and Savor
- Once the cake is completely cool, slice and serve. Enjoy the symphony of flavors and textures that this Lemon Cream Cheese Pound Cake offers!
Why You Will Love This Recipe:
This Lemon Cream Cheese Pound Cake is more than just a dessert; it’s an experience. You’ll love it because it’s:
- Incredibly Moist and Tender: The combination of butter, cream cheese, and milk creates a crumb that practically melts in your mouth.
- Bursting with Flavor: The bright, tangy lemon zest and juice perfectly complement the rich, creamy notes of the cream cheese and butter.
- Surprisingly Easy to Make: Despite its impressive flavor profile, this cake is simple to prepare with straightforward ingredients and instructions.
- Perfect for Any Occasion: Whether you’re hosting a brunch, celebrating a birthday, or simply craving a sweet treat, this cake is sure to impress.
- Versatile and Customizable: Feel free to experiment with different glazes, toppings, or add-ins to make it your own.
Serving Suggestions:
- Dust with powdered sugar for a simple yet elegant presentation.
- Drizzle with a lemon glaze for an extra burst of citrus flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with fresh berries for a refreshing and colorful dessert.
- Enjoy with a cup of hot tea or coffee for a cozy afternoon treat.
Tips:
- Use room-temperature ingredients for a smooth, uniform batter.
- Measure flour accurately using the spoon-and-level method.
- Don’t overmix the batter, as this can result in a tough cake.
- Grease the Bundt pan thoroughly to prevent the cake from sticking.
- Let the cake cool completely before slicing to prevent it from crumbling.
- For an extra burst of flavor, brush the warm cake with a simple syrup made from lemon juice and sugar.
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 20 minutes – 1 hour 30 minutes
Nutritional Information: (Per serving, estimated, varies based on slice size)
- Calories: 450-550
- Protein: 6-8 grams
- Sodium: 200-300 mg
Conclusion:
The Lemon Cream Cheese Pound Cake is a delightful confection that combines the best of both worlds: the comforting familiarity of a classic pound cake with the bright, zesty flavors of lemon and the creamy richness of cream cheese. This recipe is a testament to the fact that simple ingredients, when combined with care and attention, can create something truly extraordinary. Whether you’re a seasoned baker or a novice in the kitchen, this cake is sure to become a staple in your repertoire. So, gather your ingredients, preheat your oven, and prepare to embark on a baking adventure that will tantalize your taste buds and leave you craving more.
Questions and Answers:
- Can I use a different type of pan if I don’t have a Bundt pan?
- Yes, you can use a loaf pan or a tube pan instead of a Bundt pan. If using a loaf pan, adjust the baking time accordingly, as it may take slightly longer. Make sure to grease and flour the pan thoroughly to prevent sticking.
- Can I freeze this cake?
- Absolutely! This cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil or place it in an airtight container. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
- Can I reduce the amount of sugar in this recipe?
- While you can reduce the sugar slightly, it’s important to remember that sugar contributes to the cake’s moisture and texture, as well as its sweetness. Reducing it too much may affect the final result. Try reducing it by ¼ cup and see how you like it.
- Can I add a glaze to this cake?
- Definitely! A lemon glaze would be a wonderful addition to this cake. Simply whisk together powdered sugar with a bit of lemon juice and a touch of milk or water until you reach your desired consistency. Drizzle it over the cooled cake for an extra burst of citrus flavor and sweetness.
- What if I don’t have fresh lemons? Can I use bottled lemon juice?
- While fresh lemon juice and zest are ideal for the best flavor, you can use bottled lemon juice in a pinch. However, be aware that bottled lemon juice may not have the same bright, fresh flavor as fresh lemons. If using bottled juice, start with a smaller amount and taste as you go to adjust the flavor to your liking. Unfortunately, there is no substitute for fresh lemon zest.
