Can lemon and cream cheese come together in perfect harmony?
Oh yes! Lemon cream cheese pound cake is one of the most scrumptious desserts that will leave your tastebuds delighted with its bright citrus flavors and smooth tanginess. The prep time is only 15 minutes and it bakes for around 1 1/2 hours to achieve pound cake perfection. One bite will transport you to sunny lemon groves. I’ve been enchanted by this recipe for ages and my family always requests it for special occasions. For any lemon lover like myself, this pound cake is simply divine.
You don’t need any fancy skills to whip up this treat – it’s easy as pie! Trust me, you’re going to adore this recipe.
What gives this pound cake its lemony goodness?
There are so many bursts of lemon in this cake! From fresh lemon zest to lemon juice and even lemon extract, this pound cake is packed with tart, lemony richness in every bite. I also add a lemon syrup soak after baking so the tangy flavors fully permeate the entire cake. With so much lemon, this dessert almost tastes like you’re eating a sweet sunshine-filled lemon cloud!
Why add cream cheese to pound cake?
Cream cheese may seem unexpected, but it gives this pound cake such a luscious depth and accentuates the citrusy flavors even more. The addition of cream cheese creates a smooth, velvety texture and slight tang that complements the lemon perfectly. It takes this classic cake up a notch!
Can I freeze leftovers of this lovely cake?
You absolutely can freeze any leftovers! I recommend freezing sliced pieces wrapped individually so you can pull out just what you need. The frozen slices will keep for 1-2 months. When ready to enjoy, simply microwave for 30-60 seconds to thaw and warm – almost as good as fresh!
Ingredient:
- Cream Cheese: 8 ounces, at room temperature
- Unsalted Butter: 1 ½ cups, at room temperature
- Lemon Zest: from 4 lemons
- Granulated Sugar: 3 cups
- Large Eggs: 6
- All-Purpose Flour: 3 cups
- Pure Vanilla Extract: 1 tablespoon
- Fresh Lemon Juice: 2 tablespoons
- Lemon Extract (optional): 1 teaspoon
For the Lemon Syrup:
- Granulated Sugar: 2 tablespoons
- Water: 2 tablespoons
- Fresh Lemon Juice: 1 ½ tablespoons
Preparation Steps:
- Set your oven to 325°F. Prepare a 10-inch bundt pan by greasing and flouring it.
- Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, blend the butter and cream cheese until smooth.
- Mix sugar and lemon zest in a medium bowl, rubbing them together to release the fragrance. Gradually add this to the butter mixture, beating at medium speed until fluffy, about 3 minutes.
- Incorporate eggs two at a time, ensuring each pair is well mixed. Add the flour, then the vanilla, lemon juice, and extract. Combine well.
- Transfer the batter into the prepared pan. Bake for 1 hour and 25-30 minutes, checking at the 1-hour mark. The cake is done when a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely.
- For the syrup: Boil sugar, water, and lemon juice in a small saucepan. Brush the warm cake with this syrup.
Storage Tip:
Store the cake covered at room temperature for up to 3 days.
