Description
This Lemon Cream Cheese Pound Cake is a moist and tender dessert combining the rich flavors of cream cheese and butter with a bright lemon twist. Baked to perfection in a bundt pan and optionally topped with a tangy lemon glaze, this classic American pound cake is perfect for spring gatherings or any special occasion.
Ingredients
Scale
For the Pound Cake
- 1 1/2 cups unsalted butter (softened)
- 1 (8 oz) block cream cheese (softened)
- 2 3/4 cups granulated sugar
- 6 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
- Cream butter, cream cheese, and sugar: In a large bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, approximately 3 to 5 minutes, incorporating air for a tender crumb.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and maintain a smooth batter.
- Add flavorings: Mix in the lemon zest, fresh lemon juice, and vanilla extract until evenly combined, infusing the batter with fresh citrus flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring even distribution of the leavening agent and seasoning.
- Mix dry ingredients into wet: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter, which could toughen the cake.
- Pour batter into pan: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula to promote even baking.
- Bake: Bake in the preheated oven for 75–85 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10–15 minutes. Then invert it onto a wire rack to cool completely to room temperature.
- Prepare optional glaze: If desired, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle this glaze over the completely cooled cake for an extra burst of lemon flavor and sweetness.
Notes
- This pound cake stores well covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For best texture and flavor, allow refrigerated cake to come to room temperature before serving.
- Ensure all dairy ingredients are softened to room temperature to achieve a smooth batter.
- Overmixing after adding flour may result in a denser cake.
- Use a toothpick test to prevent overbaking and drying out the cake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
