If you’re searching for a delightful dessert that perfectly balances tangy brightness with rich creaminess, this Lemon Cream Cheese Pound Cake Recipe is destined to become your new favorite. This classic pound cake boasts a moist, tender crumb thanks to the cream cheese and butter, all highlighted by the fresh zest and juice of lemons that awaken your palate with each bite. Whether you’re serving it for a casual afternoon treat or impressing guests at a special occasion, this cake offers a warm, comforting experience wrapped in vibrant citrus notes.
Ingredients You’ll Need
Whipping up this Lemon Cream Cheese Pound Cake Recipe is easier than you might think, thanks to a list of simple ingredients that pack a flavorful punch. Each ingredient plays a vital role—from the cream cheese adding velvety richness, to the fresh lemon zest and juice providing that unmistakable bright tang that makes the cake so memorable.
- 8 oz softened cream cheese: Adds luxurious creaminess and moisture to the cake’s texture.
- 1 cup unsalted butter, softened: Enhances richness and creates a tender crumb.
- 2 cups granulated sugar: Sweetens the cake while helping achieve a light, fluffy structure.
- 4 large eggs: Offer structure and stability, binding the ingredients perfectly.
- 3 cups all-purpose flour: Provides the body and heft to this classic pound cake.
- 1 tsp baking powder: Gives the cake a gentle lift for softness without losing its signature density.
- 1/2 tsp salt: Balances sweetness and enhances the overall flavors.
- 1 Tbsp lemon zest (from about 2 lemons): Delivers natural, aromatic citrus oils that brighten every bite.
- 1/4 cup fresh lemon juice (about 2 lemons): Offers a fresh, tangy zing that cuts through the richness beautifully.
- 2 tsp vanilla extract: Provides depth and warmth to complement the lemon’s brightness.
How to Make Lemon Cream Cheese Pound Cake Recipe
Step 1: Prep and Combine Wet Ingredients
Start by softening your cream cheese and butter until they’re perfectly creamy, which is key for a smooth cake batter. Beat these together in a large bowl until the mixture feels silky. Gradually add the sugar, continuing to whip until the batter looks light and fluffy. Then, incorporate the eggs one at a time, mixing well after each to ensure even distribution. Finish this step by stirring in the vanilla extract along with the fresh lemon juice and lemon zest—this is where your cake’s exciting citrus personality truly emerges.
Step 2: Mix Dry Ingredients Separately
While your wet ingredients come together, whisk the flour, baking powder, and salt in a separate bowl. This step is crucial for blending the dry elements thoroughly, which prevents lumps and helps your pound cake develop a uniform texture.
Step 3: Combine Wet and Dry Ingredients
Now, slowly fold your dry ingredients into the wet mixture in parts to maintain a light batter. Be gentle here—overmixing can lead to a dense cake, and we want every bite to be tender and soft. Just fold until you see no streaks of flour remaining.
Step 4: Bake to Perfection
Carefully pour your luscious batter into a well-greased loaf pan, smoothing the surface with a spatula. Bake in your preheated oven at 325°F (163°C) for between 55 to 65 minutes. Keep an eye out for that classic test—insert a toothpick in the center, and if it comes out clean, your cake is ready! Let it cool in the pan for about 15 minutes to set before transferring to a wire rack for complete cooling. The slow cooling helps maintain the cake’s moisture while allowing flavors to fully develop.
How to Serve Lemon Cream Cheese Pound Cake Recipe
Garnishes
Take your Lemon Cream Cheese Pound Cake Recipe to the next level by adorning slices with light, fresh garnishes. A simple dusting of powdered sugar adds an elegant touch, while thin lemon slices or a sprinkle of extra zest can emphasize the citrusy notes. For a more decadent option, consider drizzling a lemon glaze or topping with fresh berries that complement the cake’s vibrancy.
Side Dishes
This pound cake shines when paired with treats that either balance or enhance its flavors. A scoop of vanilla ice cream or a dollop of whipped cream delivers creaminess that harmonizes well with the zesty lemon. Alternatively, serving it alongside a cup of hot tea or freshly brewed coffee creates the perfect cozy moment.
Creative Ways to Present
Thinking about stunning presentation? Serve your Lemon Cream Cheese Pound Cake Recipe as mini loaf cakes for individual gifts or parties. You can also cut the cake into cubes and layer them with whipped cream and lemon curd for a luscious trifecta dessert in a glass. For a fresh twist, try topping it with edible flowers or candied lemon peel to impress your guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
After enjoying your lemon pound cake, wrap leftovers tightly in plastic wrap or store them in an airtight container at room temperature. It will keep at its best for about 3 to 4 days, retaining all the moistness and tangy flavor. Avoid refrigeration unless your kitchen is very warm, as it can dry out the cake.
Freezing
If you’d like to enjoy this delectable cake later, freezing is a great option. Wrap the cooled cake securely in plastic wrap and then in foil or place in a freezer-safe bag. It will keep well for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving for optimal texture and flavor.
Reheating
To warm up slices of your pound cake, pop them in a microwave for about 15 seconds or in a preheated oven at 300°F for roughly 10 minutes. This reheating step revives the cake’s soft texture and enhances the fresh lemon aroma, almost as if it were freshly baked.
FAQs
Can I use frozen lemon juice instead of fresh?
Fresh lemon juice is preferred for its vibrant flavor, but in a pinch, frozen lemon juice can work. Just make sure it’s 100% pure lemon juice without any additives to keep the cake tasting naturally bright.
Is it necessary to use cream cheese in this pound cake?
Cream cheese is what gives this recipe its signature moist and tender crumb with a subtle tang that enhances the lemon flavor. Omitting it would change the texture and taste significantly, so it’s best to stick to the recipe for that unforgettable flavor.
Can I substitute all-purpose flour for cake flour?
You can substitute cake flour if you want an even softer cake, but since pound cake benefits from a bit of structure, all-purpose flour is ideal. Using cake flour might yield a lighter, less dense texture than traditional pound cake lovers expect.
How long does the cake need to cool before slicing?
Allow the cake to cool in the pan for about 15 minutes first, then transfer to a wire rack to cool completely—usually an hour or more. Slicing when it’s too warm can cause it to crumble or be gummy inside.
Can I add poppy seeds or other mix-ins?
Absolutely! Adding a tablespoon or two of poppy seeds complements the lemon taste beautifully. Just fold them into the batter with the dry ingredients for a delightful crunch. Other additions like blueberries or white chocolate chips also make fun variations.
Final Thoughts
There’s nothing quite like the cozy satisfaction that a slice of homemade lemon cream cheese pound cake brings to your day. This Lemon Cream Cheese Pound Cake Recipe combines simple ingredients in the most magical way, delivering a moist, flavorful cake filled with sunshine and comfort. I truly encourage you to give it a try—you might just find yourself making it again and again!
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Lemon Cream Cheese Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Pound Cake is a moist, rich, and tangy dessert perfect for any occasion. Featuring a luscious combination of cream cheese, butter, fresh lemon juice, and zest, this pound cake offers a delightful balance of sweetness and citrus flavor. Baked to a golden perfection, it’s an irresistible treat that’s simple to prepare and delightful to serve.
Ingredients
Wet Ingredients
- 8 oz softened cream cheese
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 Tbsp lemon zest (from about 2 lemons)
- 2 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Prep and Combine Wet Ingredients. Begin by preheating your oven to 325°F (163°C) and thoroughly greasing a loaf pan. In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy. Gradually add the granulated sugar while continuing to beat until the mixture becomes light and fluffy. Incorporate the eggs one at a time, ensuring each egg is fully blended before adding the next. Stir in the vanilla extract, fresh lemon juice, and lemon zest to combine all the wet flavors evenly.
- Mix Dry Ingredients Separately. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent and salt uniformly, preventing any lumps in your batter.
- Combine Wet and Dry Ingredients. Slowly add the dry ingredient mixture to the wet ingredients in batches. Gently fold the flour mixture into the batter after each addition to combine. Be careful not to overmix, as overworking the batter can result in a dense and tough pound cake.
- Bake to Perfection. Pour the batter evenly into the prepared loaf pan and smooth the surface with a spatula. Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This ensures the cake sets nicely and is easy to slice.
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth mixing and a fluffy batter.
- Use fresh lemons for the zest and juice to get the best vibrant lemon flavor.
- Do not overmix the batter once the flour is incorporated to keep the cake tender.
- Check the cake for doneness by inserting a toothpick around the 55-minute mark to avoid overbaking.
- Allow the cake to cool completely before slicing to maintain its shape and texture.
