Lemon Cream Cheese Pound Cake

This Lemon Cream Cheese Pound Cake fills your home with sunny citrus aroma and delivers melt-in-your-mouth slices packed with zesty lemon and rich cream cheese. The cake stays moist for days and dazzles everyone with its glossy glaze. It is my go-to treat for brunches or when I want to bring brightness to rainy days.

The first time I baked this was for my neighbor’s birthday brunch and everyone raved about the delicate crumb and tangy finish. Now it is the most requested treat at family gatherings.

Ingredients

• All-purpose flour: gives structure and a dense classic bite use cake flour for an airier texture if you like
• Baking powder: offers a gentle lift so your pound cake is not too heavy ensure it is fresh for best results
• Salt: balances sweetness and enhances flavor taste your salted butter if substituting to avoid excess saltiness
• Unsalted butter: provides buttery richness let it soften fully for smooth blending use coconut oil for a dairy-free option
• Cream cheese: makes the crumb velvety and moist room temperature is key vegan cream cheese works if needed
• Granulated sugar: sweetens and helps the crust caramelize coconut sugar adds a warm background if desired
• Large eggs: act as the binding agent and give richness room temperature makes a difference in texture flax eggs are fine for vegan cakes
• Fresh lemon juice: creates bright flavor and a tender crumb fresh-squeezed is a must
• Lemon zest: intensifies aroma and citrus punch zest before juicing for max flavor orange zest is yummy for a twist
• Vanilla extract: rounds out the flavors always use pure vanilla for best results
• Powdered sugar: dissolves easily for silky glaze sift for a smooth finish

Step-by-Step Instructions

Preheat and Prepare the Pan:

Set the oven to 325 degrees Fahrenheit or 160 degrees Celsius and prepare your Bundt or tube pan by greasing and flouring all the nooks and crannies. This prevents sticking and ensures a clean release later.

Mix the Dry Ingredients:

Combine your flour baking powder and salt thoroughly in a medium bowl. This helps distribute the leavening and salt evenly so every bite is just right.

Cream the Butter Sugar and Cream Cheese:

Beat your softened butter cream cheese and sugar together using an electric mixer on medium high speed for about three to four minutes. The mixture should look light fluffy and pale which guarantees a smooth fine crumb.

Add Eggs and Flavorings:

Add your eggs one at a time letting each fully incorporate before adding the next. Stir in the lemon juice zest and vanilla extract until you get a homogenous bright mixture. Take your time to ensure the emulsion is glossy and cohesive.

Fold in the Dry Ingredients:

Slowly add your pre-mixed dry ingredients into the wet mixture on low speed until just combined. Do not overmix at this stage or the cake may turn out tough.

Bake to Golden Perfection:

Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for seventy five to eighty five minutes at three hundred twenty five degrees Fahrenheit or until a toothpick poked in the center comes out clean. Let the cake cool in the pan for fifteen minutes before inverting onto a wire rack.

Make and Drizzle the Lemon Glaze:

Whisk together your powdered sugar lemon juice and zest if using until the mixture is smooth. Drizzle over the cooled cake and let set before slicing into those perfect glossy wedges.

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The burst of citrus comes from zest so do not skip it even if you reduce the juice a little. I love watching my son lick the leftover glaze from the bowl while we wait for the pound cake to cool--pure joy in the kitchen.

Storage Tips

Wrap cooled cake tightly in plastic wrap and store at room temperature for up to three days. For longer freshness refrigerate up to a week or freeze for up to three months ideally before glazing. Thaw overnight and glaze before serving for best results.

Ingredient Substitutions

If dairy is a concern use coconut oil instead of butter and vegan cream cheese in place of regular cream cheese. Flax eggs work well for an egg-free version. For a flavor twist swap the lemon for orange or lime zest and juice.

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Serving Suggestions

Slice thick for brunch alongside iced coffee or herbal tea. It is delicious with plain Greek yogurt whipped cream or fresh berries. My family loves a warm slice for dessert after dinner too.

Cultural and Historical Context

The original pound cake traces back to European kitchens where measures were easy to remember. Lemon has always symbolized freshness and cheer making it a favorite for updating classics. Now lemon pound cake is found on every holiday table in my family.

Recipe FAQs

→ How do I keep the cake moist and tender?

Ensure all dairy is at room temperature and avoid overmixing after adding dry ingredients. Using cream cheese adds extra moisture, resulting in a soft crumb.

→ Can I substitute the cream cheese?

Yes, a vegan cream cheese or full-fat Greek yogurt can work for a similar creamy texture, though flavor may vary slightly.

→ What is the best way to zest lemons?

Use a microplane or fine grater to zest the lemons before juicing, extracting the flavorful oils for maximum citrus punch.

→ Can I make this cake ahead?

Absolutely. Wrap the cooled cake tightly and refrigerate overnight to let flavors meld. Glaze just before serving for best results.

→ How can I ensure easy removal from a Bundt pan?

Grease and flour the pan thoroughly, ensuring all crevices are coated. Non-stick pans offer added insurance for a clean release.

→ What are ideal pairings for serving?

Serve slices with iced coffee, tea, or sparkling wine. Fresh berries and whipped cream make perfect accompaniments.