Description: Indulge in the decadence of this Lemon Cream Cheese Pound Cake, a symphony of flavors that dances on your palate. This moist and tender cake combines the tangy zest of fresh lemons with the creamy richness of cream cheese, resulting in a dessert that’s both comforting and invigorating. Topped with a luscious lemon cream cheese frosting, this pound cake is a showstopper, perfect for any occasion, from a casual afternoon tea to an elegant dinner party. Prepare to be captivated by its exquisite taste and irresistible aroma, a true testament to the harmonious marriage of sweet and tart. This recipe guarantees a moist, flavorful cake every time, making it a go-to for bakers of all skill levels.
Ingredients:
For the Cake:
- 1 cup (226g) unsalted butter, softened to room temperature: Essential for creating a tender crumb and rich flavor. Ensure it’s properly softened for optimal creaming.
- 1 (8oz) package cream cheese, softened to room temperature: Adds moisture and a tangy flavor that complements the lemon beautifully. Softening is crucial for smooth incorporation.
- 2 ½ cups (500g) granulated sugar: Sweetens the cake and contributes to its tender texture. Adjust slightly based on your sweetness preference.
- 6 large eggs: Provide structure, richness, and moisture. Use fresh, high-quality eggs for the best results.
- 3 cups (375g) all-purpose flour: The foundation of the cake, providing structure. Spoon and level the flour for accurate measurement.
- 1 teaspoon baking powder: Leavens the cake, ensuring a light and airy texture. Make sure it’s fresh for optimal rising.
- ½ teaspoon salt: Enhances the flavors of the other ingredients and balances the sweetness.
- 1 tablespoon fresh lemon zest: Packed with essential oils that impart a vibrant lemon flavor. Use a microplane for the finest zest.
- 2 tablespoons fresh lemon juice: Adds a tangy kick and enhances the lemon flavor. Freshly squeezed juice is preferred for the brightest taste.
- 1 teaspoon vanilla extract: Complements the lemon and enhances the overall flavor profile. Use pure vanilla extract for the best aroma and taste.
For the Frosting:
- 1 (8oz) package cream cheese, softened to room temperature: Forms the base of the frosting, providing a tangy and creamy texture.
- ½ cup (115g) unsalted butter, softened to room temperature: Adds richness and helps create a smooth, spreadable frosting.
- 4 cups (500g) powdered sugar: Sweetens and thickens the frosting to the perfect consistency. Sift the powdered sugar to prevent lumps.
- 2 tablespoons fresh lemon juice: Intensifies the lemon flavor and adds a touch of acidity to balance the sweetness.
- 1 teaspoon lemon zest: Enhances the lemon aroma and flavor of the frosting.
- ½ teaspoon vanilla extract: Complements the lemon and adds a subtle hint of warmth to the frosting.
Preparation:
Step 1: Prepare the Cake Batter – Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan (or use baking spray with flour). Ensuring the pan is properly prepared prevents the cake from sticking. A bundt pan gives the cake its characteristic shape.
Step 2: Cream Butter and Cream Cheese – In a large bowl, cream together the softened butter and cream cheese until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a lighter cake. Use an electric mixer for best results.
Step 3: Add Sugar and Eggs – Gradually add the granulated sugar to the creamed mixture, beating until well combined. Then, add the eggs one at a time, beating well after each addition. Adding eggs gradually allows them to emulsify properly, creating a smooth and stable batter.
Step 4: Combine Dry Ingredients – In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting ensures that the dry ingredients are evenly distributed and prevents lumps in the batter.
Step 5: Incorporate Wet and Dry Ingredients – Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. Stir in the lemon zest and vanilla extract.
Step 6: Bake the Cake – Pour the batter into the prepared bundt pan and spread evenly. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so check for doneness regularly.
Step 7: Cool the Cake – Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake slightly in the pan helps it release more easily and prevents it from breaking.
Step 8: Make the Frosting – While the cake is cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in the lemon juice, lemon zest, and vanilla extract.
Step 9: Frost the Cake – Once the cake is completely cooled, frost it generously with the lemon cream cheese frosting. Decorate with additional lemon zest or lemon slices, if desired.
Why You Will Love This Recipe:
This Lemon Cream Cheese Pound Cake is more than just a dessert; it’s an experience. You’ll adore the moist, tender crumb that melts in your mouth, the bright, zesty lemon flavor that awakens your senses, and the creamy, tangy frosting that adds the perfect finishing touch. It’s a recipe that’s both easy to follow and incredibly rewarding, making it a perfect choice for bakers of all skill levels. Whether you’re looking to impress guests or simply treat yourself, this pound cake is sure to become a new favorite. The combination of flavors is irresistible, and the cake’s elegant appearance makes it a stunning centerpiece for any occasion. Plus, the lingering aroma of lemon will fill your kitchen with warmth and happiness, creating a truly delightful baking experience.
Serving Suggestions:
- Serve slices of the Lemon Cream Cheese Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Pair it with a cup of hot tea or coffee for a cozy afternoon snack.
- Garnish with fresh berries, such as raspberries or blueberries, for a pop of color and added flavor.
- Dust with powdered sugar for a simple yet elegant presentation.
- Serve as part of a dessert buffet alongside other sweets and pastries.
- Offer individual slices as a thank-you gift or party favor.
- Enjoy it plain for a pure and unadulterated taste of lemon and cream cheese goodness.
Tips:
- Ensure that all ingredients, especially the butter and cream cheese, are at room temperature for optimal creaming and a smooth batter.
- Don’t overmix the batter, as this can result in a tough cake. Mix until just combined.
- Use fresh lemon zest and juice for the most vibrant flavor.
- Sift the powdered sugar before adding it to the frosting to prevent lumps.
- If the frosting is too thick, add a tablespoon of milk or cream at a time until it reaches the desired consistency.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a more intense lemon flavor, brush the cooled cake with a lemon syrup before frosting.
- To prevent the cake from sticking to the bundt pan, grease and flour it thoroughly or use a baking spray with flour.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Nutritional Information: (approximate, per serving)
Calories: 450 kcal
Protein: 5g
Sodium: 200mg
Conclusion:
This Lemon Cream Cheese Pound Cake is a testament to the timeless appeal of classic baking. With its moist crumb, zesty lemon flavor, and creamy frosting, it’s a dessert that’s sure to delight everyone who tries it. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guarantees a delicious result every time. So gather your ingredients, preheat your oven, and get ready to create a masterpiece that will impress your friends and family. Enjoy the process of baking and the satisfaction of sharing this delightful treat with those you love. This cake is not just a dessert; it’s a memory in the making.
5 Questions and Answers About This Recipe:
Q1: Can I use a different type of pan if I don’t have a bundt pan?
A: Yes, you can use a loaf pan or a round cake pan instead of a bundt pan. However, you may need to adjust the baking time accordingly. Keep an eye on the cake and test for doneness with a wooden skewer.
Q2: Can I substitute the cream cheese with something else?
A: While the cream cheese is essential for the unique flavor and texture of this cake, you can try using mascarpone cheese as a substitute. It will provide a similar creamy texture but with a slightly milder flavor.
Q3: Can I freeze this cake?
A: Yes, you can freeze the Lemon Cream Cheese Pound Cake. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in an airtight container. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before serving. It’s best to freeze it unfrosted.
Q4: What can I do if my frosting is too runny?
A: If your frosting is too runny, you can add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency. Be sure to mix well after each addition.
Q5: Can I add other flavors to this cake?
A: Absolutely! You can experiment with adding other flavors, such as blueberries, raspberries, or poppy seeds, to the batter. You can also add a different type of extract, such as almond extract or orange extract, to complement the lemon flavor.
