Lemon Cream Cheese Pound Cake


For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Optional: 1/2 teaspoon lemon zest (for added brightness)

Step-by-Step Instructions

1. Preheat the Oven

  1. Preheat your oven to 325°F (165°C).
  2. Grease and flour a loaf pan or bundt pan, or line it with parchment paper for easy cleanup.

2. Cream the Butter and Cream Cheese

  1. In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy (about 2–3 minutes).
  2. Gradually add the sugar and continue beating until the mixture is pale and creamy.

3. Add Eggs and Flavorings

  1. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  2. Mix in the lemon zest, lemon juice, and vanilla extract until smooth.

4. Prepare the Dry Ingredients

  1. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

5. Combine Wet and Dry Ingredients

  1. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—avoid overmixing to keep the cake tender.

6. Bake

  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake in the preheated oven for 60–75 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
  3. If the top starts to brown too quickly, loosely cover the pan with aluminum foil halfway through baking.

7. Cool and Glaze

  1. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  2. Use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
  3. Optional: In a small bowl, whisk together the powdered sugar, lemon juice, and zest to make the glaze. Drizzle the glaze evenly over the cooled cake for an extra touch of sweetness.

8. Serve and Enjoy

  1. Slice the cake and enjoy every bite of this rich, zesty, and indulgent Lemon Cream Cheese Pound Cake!
  2. Perfect as a standalone dessert or paired with fresh berries, whipped cream, or a dollop of lemon curd for added flair.
  3. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Tips for Success

  • Use Fresh Lemons: Fresh lemon zest and juice make a noticeable difference in flavor and brightness.
  • Don’t Skip the Cream Cheese: It adds moisture and richness, making the cake irresistibly tender.
  • Switch Pans: Use a bundt pan for a decorative presentation or a loaf pan for a classic look.
  • Freeze for Later: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Why This Recipe Works

This Lemon Cream Cheese Pound Cake combines the dense, buttery texture of traditional pound cake with the tangy brightness of lemon and the creamy richness of cream cheese into a dessert that’s both satisfying and indulgent. The simple preparation ensures consistent results, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone treat or customized with a glaze or toppings, this recipe delivers big on taste and simplicity without requiring advanced baking skills.

Conclusion: A Treat Everyone Will Love

Whether you’re craving something rich and zesty, looking for a way to elevate your dessert game, or simply want to enjoy a homemade treat, this Lemon Cream Cheese Pound Cake is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this cake might just inspire others to try it too! 🍴✨


 

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