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🍋 Lemon Cream Cheese Pound Cake – Beyond the Butter
Introduction
Lemon Cream Cheese Pound Cake is a luxurious twist on the classic Southern pound cake, blending the velvety richness of cream cheese with the refreshing brightness of lemon. Perfect for spring gatherings, afternoon tea, or any special occasion, this cake has a tender crumb, a hint of tang, and a buttery finish that makes every bite unforgettable.
This cake is baked in a Bundt pan, giving it a beautiful shape that pairs perfectly with a glossy lemon glaze. The combination of zesty citrus and sweet cream cheese creates a balance that’s indulgent yet refreshing.
History & Formation
Pound cakes originated in Europe in the early 1700s, traditionally made with a pound each of butter, sugar, eggs, and flour—hence the name. Over time, bakers experimented with additions like sour cream, yogurt, or cream cheese to create richer, softer textures. Lemon became a favorite addition for its bright flavor, cutting through the richness and adding elegance to this timeless dessert.
The cream cheese version became popular in the mid-20th century, and today it’s a beloved staple in American kitchens, especially in the South. The Lemon Cream Cheese Pound Cake we know now is a perfect blend of tradition and innovation.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions (Step-by-Step Method)
Step 1: Prepare Your Tools
- Preheat oven to 325°F (163°C).
- Grease and flour a 10–12 cup Bundt pan or tube pan. Tap out excess flour.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together:
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Set aside.
Step 3: Cream Butter, Cream Cheese & Sugar
- In a large mixing bowl, using a hand mixer or stand mixer (paddle attachment):
- Beat 1 cup butter and 8 oz cream cheese until smooth and creamy.
- Add 2 ½ cups sugar gradually, beating until light and fluffy (3–5 minutes).
Step 4: Add Eggs & Flavorings
- Beat in 6 eggs, one at a time, mixing well after each addition.
- Add:
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Step 5: Combine with Dry Ingredients
- Reduce mixer speed to low.
- Gradually add dry ingredients in 2–3 additions, mixing until just combined. Do not overmix.
Step 6: Bake the Cake
- Pour batter into prepared pan.
- Smooth top with a spatula.
- Bake for 75–85 minutes, or until:
- A toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Step 7: Prepare Lemon Glaze
- In a small bowl, whisk together:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
- Drizzle over cooled cake for a glossy finish.
Serving & Lovers’ Tips
- Serve with fresh berries or a dollop of whipped cream for an extra touch.
- Lovers of citrus can double the lemon zest in the batter for a more intense flavor.
- For a romantic dessert, slice thin pieces, dust with powdered sugar, and pair with sparkling wine.
Conclusion
Lemon Cream Cheese Pound Cake is the epitome of comfort meets elegance. It brings together the buttery nostalgia of a classic pound cake with the creamy richness of cream cheese and the lively brightness of lemon. This recipe isn’t just a dessert—it’s an experience that every citrus lover will cherish.
💛 Bake it for love, share it for joy, and taste the tradition with a twist!
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