Hey there, bakers! Are you ready to dive into a world of pure, unadulterated deliciousness? This Lemon Cream Cheese Pound Cake is not just a recipe; it’s an experience. Imagine sinking your teeth into a moist, tender crumb, bursting with the bright, zesty tang of lemon and the creamy richness of cream cheese. This isn’t your grandma’s pound cake (though she’d probably love it too!). This is a pound cake elevated to a whole new level of indulgence.
What makes this recipe so special? It’s the perfect balance of flavors and textures. The cream cheese adds incredible moisture and a subtle tang that complements the vibrant lemon perfectly. The generous amount of lemon zest provides a bright, aromatic lift, while the vanilla extract adds a touch of warmth and complexity. And don’t even get me started on the luscious lemon glaze – it’s the cherry on top of this already incredible cake!
This recipe isn’t just delicious; it’s surprisingly easy to make. You’ll be amazed at how quickly this comes together, and the results? Absolutely stunning. It’s the perfect dessert for any occasion, from a casual weeknight treat to a sophisticated dinner party. It’s also incredibly friendly – you can easily customize it to your preferences, adding berries, chocolate chips, or even a sprinkle of sea salt for a sophisticated touch.
The taste? Think bright, zesty, creamy, and utterly irresistible. The texture? A delightful blend of moist, tender, and slightly dense – everything you want in a perfect pound cake. Prepare yourself for a taste sensation that will leave you wanting more!
What You’ll Need
This recipe calls for simple, readily available ingredients. Let’s get acquainted:
- All-purpose flour: The base of our cake, providing structure and texture. Make sure it’s fresh for best results.
- Baking powder: Our leavening agent, giving the cake its airy lift. Check the expiration date to ensure it’s still potent.
- Salt: A pinch of salt enhances all the other flavors, preventing them from being too sweet.
- Unsalted butter: Softened to room temperature for easy creaming with the sugar. This contributes to the cake’s rich, buttery flavor.
- Cream cheese: Softened to room temperature, this is the secret ingredient that creates an incredibly moist and creamy crumb. Full-fat cream cheese is recommended for the best results.
- Granulated sugar: Sweetens the cake and helps create a tender crumb. Use a good quality granulated sugar for optimal results.
- Large eggs: Room temperature eggs emulsify better with the other ingredients, creating a smoother batter.
- Lemon juice: Freshly squeezed lemon juice adds that unmistakable bright, tangy lemon flavor.
- Lemon zest: The finely grated outer peel of the lemon adds intense lemon flavor and aroma.
- Vanilla extract: A touch of vanilla enhances the overall flavor profile and adds a touch of warmth.
- Powdered sugar: For the luscious lemon glaze, adding sweetness and a beautiful finish.
Step-by-Step Instructions
Let’s bake this masterpiece! Preheat your oven to 325°F (160°C) and grease and flour a 9×5 inch loaf pan. This is crucial for easy release later on. Don’t skip this step!
- Cream together butter and cream cheese: In a large bowl, cream together the softened butter and cream cheese until light and fluffy. Use an electric mixer for best results; it will save you time and effort. Make sure the butter and cream cheese are well combined to ensure a smooth batter.
- Gradually add sugar: Gradually add the granulated sugar, beating until the mixture is light and fluffy. This is a key step for achieving a tender crumb. Take your time and don’t rush this process. Scrape down the sides of the bowl as needed.
- Add eggs one at a time: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. This helps to prevent the batter from separating.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent throughout the batter.
- Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to a tough cake.
- Stir in lemon juice, zest, and vanilla: Stir in the lemon juice, lemon zest, and vanilla extract. Mix until everything is evenly distributed. The bright lemon aroma will fill your kitchen!
- Pour batter into prepared pan: Pour the batter into the prepared loaf pan and spread evenly. Gently tap the pan on the counter to release any trapped air bubbles.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 50-minute mark. Every oven is different!
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and ensures even cooling.
- Make the glaze: While the cake cools, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the amount of lemon juice to achieve your desired consistency. A thinner glaze will drip down the sides of the cake, while a thicker glaze will sit on top.
- Glaze the cake: Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides. If you want a more decorative glaze, you can drizzle it on using a spoon or piping bag.
Tips for Success
To ensure your lemon cream cheese pound cake is a showstopper, here are a few tips: Don’t overmix the batter. Overmixing develops gluten, resulting in a tough cake. Room temperature ingredients are essential for proper emulsification. Make sure your butter, cream cheese, and eggs are at room temperature before you begin. Don’t open the oven door too frequently while baking. This can cause the cake to collapse. Let the cake cool completely before glazing. This will prevent the glaze from melting or becoming too runny.
Variations to Try
Feel free to experiment! Add ½ cup of blueberries or raspberries to the batter for a burst of fruity flavor. For a richer experience, substitute dark chocolate chips for some of the flour. If you prefer a less sweet cake, reduce the sugar by ¼ cup. You can also try a different citrus, such as orange or lime, instead of lemon.
Storing and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, wrap a slice of cake in a damp paper towel and microwave for 15-20 seconds, or until warmed through. Avoid over-microwaving, as it can make the cake dry.
Frequently Asked Questions
Q: Can I use a different type of flour? A: While all-purpose flour is recommended for this recipe, you can experiment with cake flour for a slightly more tender crumb. However, the results may vary.
Q: How long does the cake keep? A: Stored properly, this cake will keep at room temperature for up to 3 days or in the refrigerator for up to a week. Freezing extends its shelf life to 3 months.
Q: Can I make this cake ahead of time? A: Absolutely! You can bake the cake a day or two in advance and glaze it right before serving. Store it in an airtight container at room temperature.
Q: What if my glaze is too thick/thin? A: If your glaze is too thick, add a bit more lemon juice. If it’s too thin, add a little more powdered sugar.
Q: Can I use a different type of citrus? A: Yes! Experiment with orange or lime zest and juice for a different flavor profile.
The Final Word
This Decadent Lemon Cream Cheese Pound Cake is more than just a dessert; it’s a celebration of flavor and texture. The perfect balance of sweet, tart, and creamy makes it a truly unforgettable treat. Its moist crumb and irresistible lemon glaze will leave everyone wanting more. So, gather your ingredients, preheat your oven, and get ready to experience baking bliss. Give this recipe a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your baking adventures!
Lemon Cream Cheese Pound Cake
Equipment
- 9×5 inch loaf pan Grease and flour the pan before baking.
- Mixer Hand mixer or stand mixer
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2.5 cups granulated sugar
- 6 large eggs, room temperature
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add the sugar, beating until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Prepare the glaze while the cake cools.
- For the glaze: Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust consistency with more lemon juice if needed.
- Once the cake is completely cool, drizzle the glaze over the top.