Lemon Cream Cheese Pound Cake: A Zesty, Luscious Treat

Lemon Cream Cheese Pound Cake: A Zesty, Luscious Treat 🍋✨

Indulge in the tangy sweetness of Lemon Cream Cheese Pound Cake, a moist and buttery dessert perfect for lemon lovers. With its rich cream cheese base and a vibrant lemon glaze, this pound cake is a show-stopper for gatherings or a simple afternoon treat.

Why You’ll Love This Lemon Cream Cheese Pound Cake

1. Moist and Flavorful: The cream cheese ensures a rich, velvety texture, while fresh lemon juice and zest add bright, tangy notes.
2. Elegant and Versatile: Perfect for brunch, dessert, or gifting.
3. Easy to Make: Straightforward steps yield bakery-quality results.
4. Show-Stopping Glaze: The lemon glaze adds sweetness and a shiny finish that enhances the cake’s flavor.

Ingredients

For the Cake:

• 1 cup (230 g) unsalted butter, softened
• ½ cup (115 g) cream cheese, softened
• 2 ¾ cups (550 g) granulated sugar
• 5 large eggs
• 3 cups (375 g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup (60 ml) fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 cup (120 g) powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (165°C).
2. Grease and flour a 10-inch Bundt pan or loaf pan, ensuring all crevices are coated for easy release.

Step 2: Cream the Butter, Cream Cheese, and Sugar

1. In a large mixing bowl, beat the butter, cream cheese, and sugar until light and fluffy (about 3–4 minutes).

Step 3: Add the Eggs

1. Add eggs one at a time, beating well after each addition to ensure a smooth, emulsified batter.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Mix the Batter

1. Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice. Begin and end with the dry ingredients.
2. Fold in the lemon zest and vanilla extract for a fragrant, zesty finish.

Step 6: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 7: Prepare the Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add lemon zest for extra zing if desired.

Step 8: Glaze the Cake

1. Drizzle the glaze over the cooled cake, letting it cascade down the sides for a beautiful presentation.

Storage Tips

• Room Temperature: Store the cake in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week. Bring to room temperature before serving for optimal flavor.
• Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.

Variations and Substitutions

1. Citrus Twist: Swap the lemon juice and zest for orange or lime for a different citrus flavor.
2. Add Poppy Seeds: Mix in 2 tablespoons of poppy seeds for added texture and a classic pairing with lemon.
3. Gluten-Free: Use a 1:1 gluten-free baking flour to make the cake suitable for gluten sensitivities.
4. Decorative Touch: Top with candied lemon slices or edible flowers for an elegant presentation.

Tips for Success

1. Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth batter.
2. Avoid Overmixing: Mix just until the ingredients are combined to keep the cake tender.
3. Check for Doneness: Use a toothpick to check the center. If it comes out clean, the cake is ready.

FAQs

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Q: How do I prevent the cake from sticking to the pan?
A: Grease and flour the pan thoroughly, ensuring all nooks and crannies are covered.

Q: Can I make this cake ahead of time?
A: Yes! Bake the cake a day in advance and store it tightly covered. Add the glaze just before serving for the freshest presentation.

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