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Luscious Lemon Cream Cheese Pound Cake Recipe: A Family Tradition
This recipe ensures a moist, rich pound cake with a delightful lemon cream cheese flavor, perfect for special occasions or a luxurious treat.
- Prep Time: 20
- 3 hrs:
- Cook Time: 1hr 25
- Total Time: 4hr 45min
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Ingredients for Lemon Cream Cheese Pound Cake:
- 1 1/2 cups salted butter (345g), room temperature
- 8 ounces full-fat cream cheese (226g), room temperature
- 3 cups granulated sugar (600g)
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon lemon extract or 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 6 large eggs, room temperature
- 3 cups cake flour (354g)
- 1 teaspoon baking powder
Ingredients for the Glaze:
- 1 cup confectioners’ sugar
- 4 tablespoons water
- 1/4 teaspoon lemon zest
- A dash of vanilla or lemon extract
Instructions
- Set your oven to 325°F (163°C). Prepare a 10-12 cup bundt pan by spraying it with baking spray that contains flour, or brush the pan with softened butter and dust it with flour.
- In the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the butter and cream cheese on high speed for 2-3 minutes until creamy and smooth. Pause to scrape the bottom and sides of the bowl to ensure even mixing.
- Gradually add the sugar while the mixer is running. Continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed. Mix in the vanilla extract, almond extract, and lemon extract or juice, then scrape the bowl again.
- Add the eggs one at a time on low speed, mixing just until each is combined.
- Add the flour, baking powder, and salt. Mix on medium speed just until combined. The batter will be very thick.
- Pour the batter into the prepared bundt pan. Tap the pan against the counter a few times to remove any air bubbles.
- Bake in the preheated oven for 75–95 minutes, or until a skewer inserted into the thickest part of the cake comes out clean. Cover the pan loosely with aluminum foil halfway through baking to prevent excessive browning.
- Allow the cake to cool in the pan for 2 hours before turning it out onto a wire rack to cool completely.
- In a small bowl, combine the confectioners’ sugar, water, lemon zest, and a dash of vanilla or lemon extract. Stir until smooth.
- Once the cake is completely cool, drizzle the glaze over the top. Allow it to set before serving.
Notes
This recipe ensures a moist, rich pound cake with a delightful lemon cream cheese flavor, perfect for special occasions or a luxurious treat.
Enjoy this Lemon Cream Cheese Pound Cake, and let it inspire you to explore the richness of simple, elegant cooking. Whether you’re enjoying a quiet evening at home or hosting a dinner party, this cake is sure to impress and satisfy.
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