Lemon Cream Cheese Pound Cake is a delectable dessert that combines the tangy brightness of lemon with the rich, velvety texture of cream cheese. This timeless cake, topped with a luscious lemon cream cheese frosting, is perfect for celebrations, tea parties, or even as an everyday treat. The pound cake’s dense yet moist texture makes it irresistible, while the frosting adds an extra layer of indulgence. In this recipe, we’ll cover everything from preparation to tips and variations to ensure your cake turns out perfect every time.
Ingredients:
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 1 (8oz) package cream cheese, softened
- 2 ½ cups (500g) granulated sugar
- 6 large eggs
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Frosting:
- 1 (8oz) package cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Preparation:
Step 1: Prepare the Cake Batter
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or spray it with non-stick baking spray.
- In a large mixing bowl, use an electric mixer to cream the butter and cream cheese until smooth and fluffy (about 3-4 minutes).
- Gradually add the sugar and beat until light and creamy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Stir in the lemon zest, lemon juice, and vanilla extract, ensuring they are evenly incorporated.
Step 2: Bake the Cake
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 3: Make the Frosting
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid splattering.
- Add the lemon juice, lemon zest, and vanilla extract, and beat until the frosting is light and fluffy.
Step 4: Frost the Cake
- Once the cake has completely cooled, generously spread the frosting over the top and sides of the cake.
- Use a piping bag with a decorative tip to add rosettes or swirls, if desired.
- Garnish with additional lemon zest or thin slices of lemon for a decorative touch.
Variations
- Citrus Twist: Replace half the lemon juice with orange juice and add orange zest for a citrus blend.
- Berry Addition: Fold fresh blueberries or raspberries into the cake batter for a fruity surprise.
- Glaze Option: Instead of frosting, drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cake for a lighter option.
- Mini Bundts: Divide the batter into mini bundt pans for individual servings.
Cooking Notes:
- Use room temperature ingredients for a smoother batter and even mixing.
- Avoid overmixing the batter after adding the flour to prevent a dense cake.
- If the top of the cake browns too quickly, cover it loosely with aluminum foil during the last 20-30 minutes of baking.
Serving Suggestions:
- Serve with a dollop of whipped cream and fresh berries on the side.
- Pair with a cup of hot tea or a glass of cold lemonade for a refreshing combination.
- Add a scoop of vanilla ice cream for an indulgent dessert.
Tips:
- Zest the lemons before juicing them to make the process easier.
- For a tangier flavor, increase the amount of lemon juice in the frosting.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- Let the cake come to room temperature before serving to enhance the flavor and texture.
Prep Time:
20 minutes
Cooking Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
Nutritional Information (Per Serving):
- Calories: 450
- Protein: 5g
- Sodium: 210mg
FAQs
Q: Can I make this cake ahead of time?
A: Yes, this cake can be baked and frosted up to two days in advance. Store it in the refrigerator and bring it to room temperature before serving.
Q: Can I freeze the cake?
A: Absolutely! Wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before frosting.
Q: What if I don’t have a bundt pan?
A: You can use a loaf pan or two 9-inch round cake pans instead, adjusting the baking time accordingly.
Q: How do I prevent the cake from sticking to the pan?
A: Ensure the pan is well-greased and floured, or use a high-quality non-stick baking spray.
Conclusion
Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting is a dessert that delivers on every level: taste, texture, and presentation. The combination of tart lemon and creamy frosting creates an unforgettable flavor experience. With simple ingredients and clear steps, this recipe is accessible to both novice and experienced bakers. Whether you’re hosting a party or treating yourself, this cake is guaranteed to impress. Happy baking!
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Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting
- Total Time: 1 hour 50 minutes
Ingredients
Ingredients:
For the Cake:
1 cup (226g) unsalted butter, softened
1 (8oz) package cream cheese, softened
2 ½ cups (500g) granulated sugar
6 large eggs
3 cups (375g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the Frosting:
1 (8oz) package cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (500g) powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
Instructions
Preparation:
Step 1: Prepare the Cake Batter
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or spray it with non-stick baking spray.
In a large mixing bowl, use an electric mixer to cream the butter and cream cheese until smooth and fluffy (about 3-4 minutes).
Gradually add the sugar and beat until light and creamy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Stir in the lemon zest, lemon juice, and vanilla extract, ensuring they are evenly incorporated.
Step 2: Bake the Cake
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 3: Make the Frosting
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid splattering.
Add the lemon juice, lemon zest, and vanilla extract, and beat until the frosting is light and fluffy.
Step 4: Frost the Cake
Once the cake has completely cooled, generously spread the frosting over the top and sides of the cake.
Use a piping bag with a decorative tip to add rosettes or swirls, if desired.
Garnish with additional lemon zest or thin slices of lemon for a decorative touch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 450
- Sodium: 210mg
- Protein: 5g