why make this recipe
Lemon Cream Cheese Pound Cake is a delicious treat that brings a burst of lemon flavor in every bite. This cake is rich and moist, thanks to the cream cheese, making it perfect for gatherings or a sweet snack at home. It’s easy to make and the fresh lemon adds a refreshing twist that everyone will love.
how to make Lemon Cream Cheese Pound Cake
Ingredients:
- 1 cup (8 ounces) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch loaf pan.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the granulated sugar to the mixture and continue to beat until light and fluffy.
- Mix in the eggs, one at a time, ensuring each is well combined before adding the next.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Stir in the lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
how to serve Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Pound Cake is delightful on its own or served with a dusting of powdered sugar. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Fresh berries make a great topping too!
how to store Lemon Cream Cheese Pound Cake
To store your cake, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for about a week. If you want to keep it even longer, you can freeze it for up to 3 months. Just make sure to wrap it well before freezing!
tips to make Lemon Cream Cheese Pound Cake
- Ensure that all your ingredients are at room temperature before starting. This helps in better mixing.
- Do not overmix the batter; mix just until ingredients are combined for the best texture.
- Check for doneness by inserting a toothpick into the center; it should come out clean before removing the cake from the oven.
- Allow the cake to cool completely before slicing for clean cuts.
variation
You can add poppy seeds for a delightful crunch or substitute the lemon juice with orange juice for a different citrus flavor. Another great option is to glaze the cake with lemon icing for extra sweetness.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture and taste may be slightly different.
2. How long will the cake last in the fridge?
The cake can last up to a week in the refrigerator when stored properly.
3. Can I use a different flavor instead of lemon?
Absolutely! You can use orange, lime, or any other citrus flavor you enjoy to give it a different twist.
Lemon Cream Cheese Pound Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch loaf pan.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the granulated sugar to the mixture and continue to beat until light and fluffy.
- Mix in the eggs, one at a time, ensuring each is well combined before adding the next.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Stir in the lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.