Lemon Cream Cheese Pound Cake

This Lemon Cream Cheese Pound Cake combines the classic richness of a pound cake with a zesty twist from fresh lemon, creating a soft, velvety treat that melts in your mouth. The cream cheese in the batter adds a slight tanginess and moisture, while a bright lemon glaze on top enhances each slice with extra citrusy flavor. This cake is perfect for any occasion, whether it’s an afternoon tea, a family gathering, or a weekend treat with your morning coffee.

Let’s dive into the recipe and see how this lemony goodness comes together!

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Why This Cake Stands Out 🍰

1. Moist and Creamy Texture
   The addition of cream cheese makes this pound cake incredibly moist and creamy. Unlike traditional pound cakes, which can sometimes be dense, this one has a tender crumb that’s both rich and fluffy.
2. A Perfect Balance of Flavors
   The fresh lemon juice and zest create a delightful brightness that perfectly balances the cake’s sweetness. Each bite has a mild tangy flavor that brings out the creamy richness, creating an irresistible treat.
3. Simple Yet Elegant Presentation
   With its beautiful golden crust and glossy lemon glaze, this cake is as visually appealing as it is delicious. The drizzle of glaze adds a beautiful finishing touch, making it feel special without the need for elaborate decoration.

Ingredients Breakdown for Lemon Cream Cheese Pound Cake 🍋

For the Cake:

• Unsalted Butter (1 ½ cups or 340g, softened)
  Butter is the foundation of any pound cake, providing richness and a soft crumb. Make sure it’s softened for easy mixing.
• Cream Cheese (8 oz or 226g, softened)
  Cream cheese brings a unique creaminess and slight tang to the cake. It’s essential for that tender, melt-in-your-mouth texture.
• Granulated Sugar (3 cups or 600g)
  Sugar sweetens the cake and helps create a slightly crispy crust as it bakes, adding a pleasant contrast to the moist interior.
• Eggs (6 large, room temperature)
  Eggs add structure and richness. Room temperature eggs blend better with the butter and cream cheese, resulting in a smoother batter.
• All-Purpose Flour (3 cups or 384g)
  Flour provides structure to the cake. For the best texture, measure your flour accurately and avoid overmixing.
• Baking Powder (2 tsp)
  Baking powder helps the cake rise, giving it a lighter, fluffier texture.
• Salt (½ tsp)
  A small amount of salt balances the sweetness and enhances the overall flavor.
• Fresh Lemon Juice (¼ cup or 60ml)
  Freshly squeezed lemon juice gives the cake its tangy lemon flavor. Avoid bottled juice, as it lacks the brightness of fresh lemon.
• Lemon Zest (1 tbsp)
  Lemon zest adds a more intense lemon aroma and flavor than juice alone, bringing a refreshing citrusy note.
• Vanilla Extract (2 tsp)
  Vanilla adds depth and rounds out the flavors without overpowering the lemon.

For the Lemon Glaze:

• Powdered Sugar (1 cup or 120g)
  Powdered sugar is ideal for glazes because it dissolves easily and gives a smooth finish.
• Lemon Juice (2-3 tbsp)
  Fresh lemon juice makes a tangy glaze that pairs perfectly with the cake. Adjust the amount to get your desired glaze consistency.
• Lemon Zest (1 tsp, optional)
  A hint of lemon zest in the glaze gives it extra flavor and a speckled appearance that looks beautiful on the cake.

Step-by-Step Guide to Making Lemon Cream Cheese Pound Cake 🍋

Step 1: Preheat and Prepare the Pan 🔥

• Preheat your oven to 325°F (165°C). This lower temperature helps the cake bake evenly and prevents it from drying out.
• Grease and flour a 10-inch Bundt pan or a tube pan thoroughly. Make sure every crevice is coated, as this will make it easier to release the cake after baking.

Step 2: Make the Cake Batter 🍰

1. Cream the Butter and Cream Cheese
   In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy, about 2-3 minutes. This step creates a rich base for the cake.
2. Add the Sugar
   Gradually add the granulated sugar, beating on medium-high speed until the mixture is light and fluffy, about 3-5 minutes. This step incorporates air into the batter, which helps make the cake light.
3. Add the Eggs
   Add the eggs one at a time, beating well after each addition. This ensures they are fully incorporated and the batter stays smooth.
4. Combine the Dry Ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening and prevents lumps in the batter.
5. Add the Dry Ingredients to the Wet Ingredients
   Gradually add the flour mixture to the butter mixture, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
6. Add Lemon and Vanilla
   Stir in the fresh lemon juice, lemon zest, and vanilla extract until just incorporated. This final step infuses the batter with bright, zesty flavor.

Step 3: Bake the Cake 🍞

1. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure it bakes evenly.
2. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
3. Once baked, allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack. Let the cake cool completely before glazing.

Step 4: Prepare the Lemon Glaze 🍋

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
2. For extra flavor, add a bit of lemon zest to the glaze.

Step 5: Glaze the Cake 🧁

• Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides. The glaze should set slightly, giving a lovely, glossy finish.

Serving Suggestions 🍽️

Serve this Lemon Cream Cheese Pound Cake as a standalone treat with coffee or tea, or elevate it with a few simple additions:

• Fresh Berries: Serve with strawberries, raspberries, or blueberries for a pop of color and flavor.
• Whipped Cream: A dollop of whipped cream adds a light, creamy element that pairs beautifully with the cake’s richness.
• Mint Garnish: Fresh mint leaves add a refreshing aroma and a burst of green, making the cake even more visually appealing.

Tips for the Perfect Pound Cake 📝

• Use Room Temperature Ingredients: Room-temperature butter, cream cheese, and eggs blend more smoothly and result in a lighter batter.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can make the cake dense and tough.
• Be Patient: Allow the cake to cool in the pan before transferring it. This helps prevent it from sticking and ensures a clean release.
• Adjust the Glaze Consistency: If you like a thicker glaze, use less lemon juice. For a more transparent, runny glaze, add a little more.

Variations to Try 🎉

• Orange Cream Cheese Pound Cake: Replace the lemon juice and zest with orange juice and zest for a sweet, mild citrus flavor.
• Vanilla Almond Pound Cake: Use vanilla and almond extracts instead of lemon for a nutty, aromatic twist.
• Berry Lemon Pound Cake: Add fresh blueberries or raspberries to the batter for bursts of fruity flavor in each bite.

Final Thoughts: A Citrus-Kissed Classic 🍋💛

This Lemon Cream Cheese Pound Cake is a timeless, crowd-pleasing dessert with a perfect balance of creamy richness and zesty lemon. The soft texture and buttery flavor make it an elegant treat, while the lemony glaze brings just the right amount of sweetness. Whether you’re hosting a brunch, celebrating a special occasion, or simply indulging in a sweet treat, this cake will leave everyone reaching for seconds. Enjoy each slice with a hot cup of coffee or tea, and savor the simple pleasure of homemade, lemony bliss!