Lemon Cream Cheese Pound Cake is a delightful dessert that combines the richness of cream cheese with the bright, zesty flavor of lemon. This recipe is perfect for those who enjoy a moist and flavorful cake that’s not overly sweet. Whether you’re baking for a special occasion or just want to treat yourself, this pound cake is sure to impress.
Why You’ll Love This Recipe
- Moist and Tender: The combination of butter, cream cheese, and buttermilk ensures a cake that’s incredibly moist and tender.
- Zesty Lemon Flavor: Fresh lemon zest and juice infuse the cake with a bright, tangy flavor that cuts through the richness.
- Easy to Make: With straightforward steps and common ingredients, this recipe is accessible to bakers of all skill levels.
- Versatile Serving Options: Enjoy it plain, with a simple glaze, or dressed up with whipped cream and berries.
- Perfect for Any Occasion: Whether it’s a family gathering, a potluck, or just a weekend treat, this cake fits the bill.
Ingredients & Preparation Notes
- Butter: Use unsalted butter for better control over the saltiness of the cake. Ensure it’s softened to room temperature for easy creaming.
- Cream Cheese: Full-fat cream cheese works best for a rich texture. Also, let it come to room temperature before use.
- Sugar: Granulated sugar is ideal for creaming with the butter and cream cheese.
- Eggs: Large eggs are standard for this recipe. They help bind the ingredients and add moisture.
- Flour: All-purpose flour provides the right structure for the cake. Sifting is not necessary but can help with even distribution.
- Baking Powder and Baking Soda: These leavening agents help the cake rise and achieve a light texture.
- Salt: Enhances the overall flavor of the cake.
- Lemon Zest and Juice: Use fresh lemons for the best flavor. The zest adds a concentrated citrus flavor, while the juice adds moisture and tanginess.
- Vanilla Extract: Enhances the overall flavor profile of the cake.
- Buttermilk: Adds a slight tanginess and helps keep the cake moist. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Professional Tips & Techniques
- Creaming Butter and Cream Cheese: This step is crucial for a light and fluffy texture. Beat the butter and cream cheese together until they are pale and creamy, which can take about 3-4 minutes. This incorporates air into the batter, resulting in a tender crumb.
- Room Temperature Ingredients: Using ingredients at room temperature ensures they mix together smoothly and evenly. Cold ingredients can lead to a lumpy batter.
- Avoid Overmixing: Once you add the dry ingredients, mix just until combined. Overmixing can develop the gluten in the flour, leading to a denser cake.
- Testing for Doneness: Use a toothpick or cake tester to check if the cake is done. It should come out clean or with a few moist crumbs. The cake should also start to pull away from the sides of the pan.
- Cooling the Cake: Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack. This helps prevent the cake from breaking.
Recipe Variations
- Glazed Lemon Cream Cheese Pound Cake: Add a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness and zesty flavor.
- Blueberry Lemon Pound Cake: Fold in 1 cup of fresh or frozen blueberries for a burst of fruity flavor.
- Lemon Poppy Seed Pound Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch and visual appeal.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
- Dairy-Free Version: Use dairy-free butter and cream cheese alternatives, and substitute the buttermilk with a non-dairy milk mixed with lemon juice.
- Lemon and Lavender: Add 1 tablespoon of culinary lavender to the batter for a floral twist.
- Mini Pound Cakes: Use a mini bundt pan to make individual servings, adjusting the baking time to about 25-30 minutes.
- Lemon and Ginger: Add 1 tablespoon of grated fresh ginger to the batter for a warm, spicy note.
Serving Suggestions
- Simple Elegance: Serve slices of the cake as is, showcasing its moist texture and lemony flavor.
- With Whipped Cream and Berries: Top each slice with a dollop of whipped cream and fresh berries for a refreshing dessert.
- Lemon Glaze: Drizzle a lemon glaze over the cake for added sweetness and a beautiful presentation.
- Tea Time Treat: Pair slices of the cake with a cup of tea or coffee for a delightful afternoon snack.
- Ice Cream Companion: Serve warm slices with a scoop of vanilla or lemon sorbet for a decadent treat.
- Brunch Delight: Include the cake on a brunch menu alongside fresh fruit and yogurt for a balanced meal.
Storage & Make-Ahead Tips
- Room Temperature Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, keep the cake in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.
- Freezing: Wrap the cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Make-Ahead: This cake can be made a day in advance. Store it at room temperature and glaze it just before serving for the freshest taste.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can make the cake a day in advance. Store it at room temperature and add any glaze just before serving.
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Q: How can I tell if the cake is done baking?
A: Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Q: Can I use a different type of pan?
A: Yes, you can use a 9×5-inch loaf pan, but you may need to adjust the baking time. Check for doneness after 50-60 minutes.
Q: What can I substitute for buttermilk?
A: You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Q: How can I prevent the cake from sticking to the pan?
A: Grease the pan thoroughly and dust it with flour. You can also use a non-stick baking spray with flour for added insurance.
Q: Can I freeze the cake?
A: Yes, wrap the cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Q: What’s the best way to serve the cake?
A: Serve it plain, with a lemon glaze, or with whipped cream and fresh berries for an elegant presentation.
Conclusion
Lemon Cream Cheese Pound Cake is a versatile and delicious dessert that’s perfect for any occasion. Its moist texture and zesty lemon flavor make it a favorite among bakers and dessert lovers alike. With the professional tips and variations provided, you can easily customize this recipe to suit your preferences.
Give it a try and share your results on social media or leave a comment below. Enjoy your baking adventure and savor every bite of this delightful cake!
Lemon Cream Cheese Pound Cake
Equipment
- 10-inch bundt pan
- Stand mixer or hand mixer
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Toothpick or cake tester
Ingredients
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy. Gradually add the sugar and beat until light and airy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.