Of course! A Lemon Cream Cheese Pound Cake is a magnificent dessert—incredibly moist, rich, and dense with a perfect balance of tangy lemon and sweet, creamy richness. It’s a classic pound cake elevated to new heights.
Here is a detailed recipe and guide to ensure your pound cake is perfect.
Lemon Cream Cheese Pound Cake Recipe
This recipe creates a beautifully dense yet tender crumb that stays moist for days.
Ingredients:
For the Cake:
· 1 ½ cups (3 sticks / 340g) unsalted butter, softened to room temperature
· 1 package (8 oz / 225g) full-fat cream cheese, softened to room temperature
· 3 cups (600g) granulated sugar
· 6 large eggs, at room temperature
· 3 cups (360g) all-purpose flour, spooned and leveled
· ½ teaspoon baking powder
· ½ teaspoon salt
· Zest of 2 large lemons (about 2 tablespoons)
· ¼ cup (60 ml) fresh lemon juice
· 2 teaspoons vanilla extract
For the Lemon Glaze (Optional but highly recommended):
· 1 cup (120g) confectioners’ sugar, sifted
· 2-3 tablespoons fresh lemon juice
· 1 teaspoon lemon zest (optional for garnish)
Instructions:
- Prep: Preheat oven to 325°F (165°C). This lower temperature is key for baking a large pound cake evenly without over-browning. Generously grease and flour a 10-12 cup Bundt pan or two 9×5 inch loaf pans. Ensure you get into all the crevices.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter, Cream Cheese, and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the softened butter and cream cheese together on medium speed until smooth and completely combined, about 2 minutes. Add the sugar and beat on medium-high speed until the mixture is extremely light, pale, and fluffy (almost like a whipped frosting), about 5-7 minutes. This step is crucial for texture.
- Add Eggs: Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape down the sides and bottom of the bowl as needed. The mixture may look slightly curdled after adding the eggs; this is normal due to the cream cheese.
- Add Flavors: Beat in the lemon zest, lemon juice, and vanilla extract. The mixture may look slightly curdled again; it will come together once you add the flour.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients, mixing until just combined. Do not overmix. Use a spatula to give one final fold, ensuring no dry pockets remain at the bottom.
- Bake: Spoon the thick batter into the prepared pan(s) and smooth the top. Tap the pan on the counter a few times to release any large air bubbles.
· For a Bundt pan: Bake for 75-90 minutes.
· For loaf pans: Bake for 60-75 minutes. The cake is done when a long skewer inserted into the center comes out clean or with a few moist crumbs (no wet batter). The top will be a deep golden brown. - Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely. Do not skip this cooling-in-the-pan step or the cake may break.
- Glaze: Once the cake is completely cool, whisk the glaze ingredients together. Start with 2 tablespoons of lemon juice and add more until you reach a thick but pourable consistency. Drizzle over the cooled cake. The glaze will set slightly as it sits.
Key Tips for Success:
· Room Temperature Ingredients: This is non-negotiable. Cold ingredients won’t emulsify properly, leading to a dense, possibly curdled batter. Take the butter, cream cheese, and eggs out at least 1-2 hours before baking.
· Proper Creaming: Don’t rush creaming the butter, cream cheese, and sugar. This incorporates air into the batter, which is essential for the cake’s structure and texture.
· Do Not Overmix: Once the flour is added, mix on low speed until the streaks of flour just disappear. Overmixing develops gluten, making the cake tough.
· Don’t Under-Bake: Pound cakes are dense and require a long baking time at a lower temperature. Use a skewer to test for doneness. If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 15-20 minutes of baking.
· Cooling is Crucial: Allowing the cake to set in the pan prevents it from collapsing. Letting it cool completely before glazing or slicing allows the structure to firm up and the flavors to meld.
Variations & Serving Suggestions:
· Blueberry Lemon: Gently fold 1-1.5 cups of fresh or frozen (do not thaw) blueberries tossed in 1 tablespoon of flour into the batter at the end.
· Poppy Seed: Add ¼ cup of poppy seeds to the dry ingredients.
· Lemon Curd Swirl: Before baking, spoon ½ cup of prepared lemon curd over the batter in the pan and use a knife to swirl it gently.
· Serving: This cake is fantastic on its own with a cup of coffee or tea. For a dessert, serve a slice with fresh berries and a dollop of whipped cream.
Enjoy your baking! This Lemon Cream Cheese Pound Cake is a show-stopping treat that is well worth the effort.