Lemon Cream Cheese Pound Cake brings a bright, zesty flavor that’s perfect for any occasion. If you’re looking for a decadent treat that pairs perfectly with coffee or tea, this recipe is just what you need. Imagine a moist, buttery pound cake enriched with a tangy cream cheese frosting and topped with a sprinkle of lemon zest. It’s not just a dessert; it’s a slice of sunshine on your plate!
Whether you’re celebrating a birthday, enjoying a casual brunch, or just treating yourself to something special, this cake is sure to impress. As you gather your ingredients and prepare to bake, you’ll find it’s easy to make and even easier to love. Let’s get started on making this delightful Lemon Cream Cheese Pound Cake!
Why This Recipe Works
One of the key features of this recipe is how the combination of cream cheese and butter creates a rich, moist crumb. That creaminess makes each bite feel like a gentle hug. Additionally, lemon zest and juice infuse vibrant flavor, balancing sweetness with a refreshing acidity. This lively lemony touch makes sure the cake doesn’t feel too heavy. And of course, using cake flour ensures a tender texture that’s perfect for pound cake. All these elements come together beautifully.
Why You’ll Love This Lemon Cream Cheese Pound Cake
First, the zesty flavor will brighten up any dessert table. Imagine serving it at your next gathering, and watching everyone reach for that perfectly sliced piece! Plus, the creamy frosting adds a decadent finish, elevating every bite to a new level of deliciousness. It’s the kind of dessert that makes you feel happy, a true celebration in itself. Whether it’s for special occasions, brunch gatherings, or just a delightful everyday treat, this cake shines.
Ingredients
- 1½ cups (340 grams) unsalted butter, room temperature
- 8 ounces (226 grams) full-fat cream cheese, room temperature
- 2½ cups (500 grams) granulated sugar
- 2 tablespoons lemon zest (from about 3 large lemons)
- ⅓ cup (80 grams) sour cream, room temperature
- 2 tablespoons (30 ml) fresh lemon juice
- 1½ teaspoons (7 ml) vanilla extract
- 1½ teaspoons lemon extract
- 5 large eggs, room temperature
- 3 cups (360 grams) cake flour
- 1½ teaspoons (6 grams) baking powder
- ½ teaspoon (3 grams) salt
Cream Cheese Frosting Ingredients
- 8 ounces (226 grams) full-fat cream cheese, room temperature
- 2 cups (240 grams) powdered sugar
- 4 tablespoons (60 ml) heavy cream
- ½ teaspoon (2.5 ml) vanilla extract
- ½ teaspoon (2.5 ml) lemon extract
- ⅛ teaspoon (a pinch) salt
Preparing the Lemon Cream Cheese Pound Cake
Preparing the Oven and Bundt Pan
Start by adjusting the oven rack to the lower two-thirds section. Preheat your oven to 325°F (163°C). Don’t forget to grease and flour a 12-cup Bundt pan or simply spray it with nonstick baking spray to ensure an easy release after baking.
Creaming Butter and Cream Cheese
In a large mixing bowl, beat the unsalted butter and cream cheese at medium-high speed for 4-5 minutes until everything is smooth and fluffy. This step is crucial, so take your time and be sure to scrape the bowl’s bottom and sides to incorporate everything.
Mixing Sugar and Lemon Zest
Next, add the granulated sugar and lemon zest to your bowl. Keep beating for another 2 minutes until the mixture is very light and well combined. The aroma of lemon will start to fill your kitchen, and you’ll feel that excitement building!
Incorporating Wet Ingredients
Now it’s time to mix in the sour cream, fresh lemon juice, vanilla extract, and lemon extract. Blend until everything is smooth, and remember to scrape down the sides of the bowl once more. This ensures that all the flavors meld together perfectly.
Adding Eggs
Add the eggs one at a time, mixing well after each addition. It’s important to scrape down the bowl after each egg to make sure everything is well incorporated, giving your cake that uniform texture.
Combining Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture on low speed. Be careful not to overmix; you want to maintain that tender and light crumb.
Baking the Cake
Once you have a smooth batter, pour it into the prepared Bundt pan, smoothing the top with a spatula. Firmly tap the pan on the counter to release any air bubbles hiding in there. Now, bake for 80-90 minutes, or until a toothpick inserted into the center comes out clean. If necessary, tent loosely with foil during the last 20 minutes to prevent over-browning. Let the cake cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.
Making the Cream Cheese Frosting
Mixing Frosting Ingredients
While your cake is cooling, you can make the frosting! In a large mixing bowl, combine all the frosting ingredients. Start at low speed to avoid a powdered sugar cloud, then increase to medium-high. Beat for about 2 minutes until everything is light and creamy. If you find the frosting too soft, chill it briefly for better spreading.
Frosting the Pound Cake
Once the cake has completely cooled, spread the creamy frosting over it in soft, swirly motions. For an extra touch, you can sprinkle fresh lemon zest on top as a lovely garnish that enhances that citrusy flavor.
Serving Suggestions
To enjoy this cake to its fullest, serve it with a cup of tea or coffee for a delightful afternoon treat. Pairing it with fresh berries like strawberries or blueberries not only enhances the lemon flavor but also adds a visual appeal. The vibrant colors make it even more inviting!
Tips for Success
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Always ensure that all your ingredients are at room temperature. This helps create a smooth batter that combines easily.
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Avoid overmixing once you combine the wet and dry ingredients. This keeps the cake tender and fluffy, ensuring that every slice is enjoyable.
Variations
Feeling adventurous? Consider adding poppy seeds for a textured twist that adds visual interest and flavor. Alternatively, try substituting lime for lemon if you want a different citrus vibe altogether.
Storage Tips
For leftovers, store the cake in an airtight container in the refrigerator for up to one week. If you want to keep it longer, you can freeze it for up to three months. Just remember to thaw it in the refrigerator before serving for the best taste.
FAQs
Q1: Can I use low-fat cream cheese?
A1: Using low-fat cream cheese may alter the texture and richness of the cake, so it’s better to stick with full-fat for optimal taste.
Q2: How can I tell when the cake is done?
A2: A toothpick inserted into the center should come out clean, and the edges will start pulling away slightly from the pan.
Q3: Can I make this cake ahead of time?
A3: Absolutely! This cake stores well in the fridge and can be made a day or two in advance for added convenience.
Q4: Can I omit the frosting?
A4: Definitely! The lemon pound cake is delightful on its own without frosting, making it versatile for different preferences.
Q5: How should I keep leftover cake?
A5: Wrap tightly in plastic wrap and store in the refrigerator to maintain its freshness and flavor.
This Lemon Cream Cheese Pound Cake combines rich flavors and textures, making it an irresistible dessert for any occasion. Each bite delivers a burst of citrus goodness, perfectly complemented by creamy frosting, ensuring it will be a highlight at your table. With simple ingredients and straightforward steps, this recipe captures the essence of baking joy and deliciousness!
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Lemon Cream Cheese Pound Cake
This Lemon Cream Cheese Pound Cake offers a bright, zesty flavor with a moist, buttery texture. Perfect for celebrations or a sweet everyday treat.
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
Ingredients
- 1½ cups (340 grams) unsalted butter, room temperature
- 8 ounces (226 grams) full-fat cream cheese, room temperature
- 2½ cups (500 grams) granulated sugar
- 2 tablespoons lemon zest (from about 3 large lemons)
- ⅓ cup (80 grams) sour cream, room temperature
- 2 tablespoons (30 ml) fresh lemon juice
- 1½ teaspoons (7 ml) vanilla extract
- 1½ teaspoons lemon extract
- 5 large eggs, room temperature
- 3 cups (360 grams) cake flour
- 1½ teaspoons (6 grams) baking powder
- ½ teaspoon (3 grams) salt
- 8 ounces (226 grams) full-fat cream cheese, room temperature (for frosting)
- 2 cups (240 grams) powdered sugar (for frosting)
- 4 tablespoons (60 ml) heavy cream (for frosting)
- ½ teaspoon (2.5 ml) vanilla extract (for frosting)
- ½ teaspoon (2.5 ml) lemon extract (for frosting)
- ⅛ teaspoon (a pinch) salt (for frosting)
Instructions
- Preheat oven to 325°F (163°C) and prepare the Bundt pan.
- Beat butter and cream cheese until smooth and fluffy.
- Add sugar and lemon zest; continue mixing until light and well combined.
- Mix in sour cream, lemon juice, vanilla extract, and lemon extract.
- Incorporate eggs one at a time, mixing well after each.
- Combine flour, baking powder, and salt; mix into wet ingredients.
- Pour batter into the prepared pan, smooth the top, and bake for 80-90 minutes.
- Cool in the pan for 30 minutes before transferring to a wire rack.
- Prepare the frosting by mixing all ingredients until light and creamy.
- Frost the cooled cake and sprinkle with lemon zest.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for a smooth batter.
Avoid overmixing after adding dry ingredients for a tender cake.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35
- Sodium: 200
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 0
- Protein: 6
- Cholesterol: 110
