Why make this recipe
There’s something wonderfully comforting about a slice of Lemon Cream Cheese Pound Cake, especially when it’s baked at home. This cake brings a lovely balance of sweetness and citrusy brightness, making it perfect for any occasion, from a cozy family gathering to a delightful afternoon tea. Plus, the richness of the cream cheese adds a moist texture that’s hard to resist. If you love lemon desserts, you might also enjoy our lemon cream cheese dump cake for an easy alternative.
How to make Lemon Cream Cheese Pound Cake
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, beat the softened cream cheese and butter together until smooth.
- Add the sugar and beat until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the cream cheese mixture, alternating with lemon juice.
- Stir in the lemon zest and vanilla extract.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to serve Lemon Cream Cheese Pound Cake
This cake is delicious on its own, but you can enhance it further with a dusting of powdered sugar or a simple glaze made from lemon juice and powdered sugar. Serving it with a side of fresh berries or a dollop of whipped cream can take it to the next level.
How to store Lemon Cream Cheese Pound Cake
To keep your pound cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for a few days, but if you wish to store it longer, you can refrigerate it for up to a week. For longer-lasting preservation, consider freezing it, wrapped securely, for up to three months.
Tips for Lemon Cream Cheese Pound Cake
When making your Lemon Cream Cheese Pound Cake, make sure all your ingredients are at room temperature to ensure a smooth batter. If you’re looking to intensify the lemon flavor, feel free to add extra lemon zest or adjust the amount of lemon juice to suit your taste. This recipe is quite forgiving, so don’t hesitate to try out your own variations!
FAQs
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it might affect the cake’s texture a bit.
How can I tell when the cake is done baking?
A toothpick inserted in the center should come out clean or with a few moist crumbs attached.
Can I add blueberries or other fruits to this recipe?
Absolutely! Adding berries can elevate the flavor and add a nice burst of freshness to each bite.
Conclusion
For those seeking an alternative yet equally delightful cake option, check out this lemon cream cheese pound cake recipe. It’s a fantastic choice to satisfy your sweet cravings!
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Lemon Cream Cheese Pound Cake
- Total Time: 85 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful Lemon Cream Cheese Pound Cake that balances sweetness with citrusy brightness, perfect for any occasion.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Beat the softened cream cheese and butter together until smooth.
- Add the sugar and beat until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the cream cheese mixture, alternating with lemon juice.
- Stir in the lemon zest and vanilla extract.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
This cake can be served with a dusting of powdered sugar or a lemon glaze. Pairing it with berries or whipped cream enhances the experience.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American