If you have a soft spot for moist, flavorful desserts that brighten any day, this Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe is exactly what you need. Imagine a tender, buttery pound cake infused with zesty lemon and a luscious cream cheese frosting that perfectly balances tang and sweetness. It’s a dessert that feels both classic and refreshingly vibrant, making it ideal for gatherings or simply indulging yourself with a comforting slice. This cake offers a delightful twist on the traditional pound cake, bringing together familiar, wholesome ingredients in the most delicious way.
Ingredients You’ll Need
The magic of this Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe lies in a handful of simple, carefully selected ingredients. Each one plays an important role, whether it’s adding richness, tanginess, or that irresistibly moist texture that keeps you coming back for more.
- Unsalted butter: Provides a rich, creamy base and helps keep the cake tender.
- Cream cheese: Adds moisture and a subtle tang that enhances the lemon flavor beautifully.
- Granulated sugar: Sweetens the cake and contributes to its perfect crumb.
- Large eggs: Bind everything together and give structure.
- Vanilla extract: Offers a warm, aromatic undertone.
- Lemon extract (optional): Boosts lemony brightness.
- All-purpose flour: The foundation that gives the cake its wonderful texture.
- Baking powder: Helps the cake rise just enough for a tender crumb.
- Salt: Balances sweetness and enhances other flavors.
- Sour cream: Adds moisture and a slight tang, making the cake extra tender.
- Fresh lemon juice and zest: Infuse the batter with a natural citrus zing.
- Powdered sugar: Sweetens the frosting to creamy perfection.
How to Make Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
Step 1: Prepare the Pound Cake Batter
Begin by creaming together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This step is key for a smooth batter and a tender crumb in your cake.
Step 2: Add the Eggs and Extracts
Next, add the eggs one by one, beating thoroughly after each addition to incorporate air for a lighter texture. Stir in the vanilla and lemon extracts (if using) to deepen the flavor profile.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed, so your cake rises beautifully.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. This technique keeps the batter smooth and prevents overmixing. Finish by folding in the fresh lemon juice and lemon zest for that fresh citrus kick.
Step 5: Bake the Pound Cake
Pour the batter into your prepared pan, spreading it evenly. Bake in a preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Bundt pans will need around 45-55 minutes. Allow the cake to rest for 10 minutes before moving it to a wire rack to cool completely.
Step 6: Prepare the Lemon Cream Cheese Frosting
While the cake cools, whip the softened cream cheese and butter until smooth and creamy. Gradually blend in powdered sugar one cup at a time until you reach the perfect frosting consistency. Finally, fold in lemon juice, zest, and vanilla extract for a luscious, tangy finish.
Step 7: Frost the Cake and Garnish
Once your pound cake is completely cool, spread the frosting evenly over the top. If you want to make it extra special, sprinkle some additional lemon zest on top for a bright, fresh look and taste.
Step 8: Serve and Savor
Slice your beautifully frosted cake and serve. It pairs wonderfully with tea, coffee, or even just a glass of cold milk. Enjoy every bite of this irresistible Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe.
How to Serve Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
Garnishes
Adding garnishes like thin lemon slices, extra lemon zest, or even fresh berries can elevate both the look and taste of your cake. These bright accents provide a lovely contrast to the creamy frosting, making each slice as stunning as it is delicious.
Side Dishes
This cake shines on its own but also pairs beautifully with light sides like a fresh fruit salad or a dollop of whipped cream. For brunch or a tea party, complementing it with herbal teas or sparkling lemonade highlights its citrusy charm.
Creative Ways to Present
Cut into neat slices or serve as mini wedges. You can even create individual servings by layering cake pieces and frosting in small jars or glasses. This Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe is versatile enough to suit casual snacking or elegant occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days or keep it refrigerated for up to a week. The frosting helps lock in moisture, so your cake stays wonderfully soft and flavorful.
Freezing
If you want to save your cake longer, freeze it by wrapping tightly in plastic wrap and then foil, or place slices in an airtight container. Frozen cake keeps well for up to three months and thaws quickly at room temperature when you’re ready to enjoy it.
Reheating
To gently reheat slices, warm them in the microwave for about 15 seconds or in a low oven wrapped in foil. This step revitalizes the buttery texture without melting the frosting, making it taste freshly baked again.
FAQs
Can I use lemon juice instead of lemon extract in this recipe?
Absolutely! Fresh lemon juice and zest provide natural lemon flavor, and the lemon extract is optional to intensify that zing. You can skip the extract entirely if you prefer a more subtle citrus taste.
Is it necessary to use sour cream in the cake batter?
Sour cream adds moisture and slight tang, giving the cake its signature tender texture. If needed, you can substitute with Greek yogurt or buttermilk, but sour cream yields the best results in this Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe.
How do I know when the cake is fully baked?
Use a toothpick or cake tester inserted into the center of the cake. If it comes out clean or with just a few crumbs clinging, your cake is perfectly baked. Avoid opening the oven too early to prevent collapsing.
Can I make this cake gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend suitable for baking. Keep in mind that texture may vary slightly, so choosing a high-quality blend designed for cakes is best.
What’s the best way to spread the frosting smoothly?
Ensure your pound cake is completely cool before frosting to prevent melting. Use an offset spatula or a butter knife to spread gently and evenly, working from the center outwards for a polished finish.
Final Thoughts
This Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe is a true crowd-pleaser that invites you to celebrate simple ingredients transformed into a stunning dessert. It’s perfect for any occasion when you want to delight family and friends or treat yourself to something utterly comforting and fresh. Give this recipe a try—you’ll quickly understand why it’s become one of my absolute favorites to bake and share.
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Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 20 minutes to 1 hour 30 minutes
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Lemon Cream Cheese Pound Cake features a tender, moist crumb infused with fresh lemon zest and juice, complemented perfectly by a tangy and creamy lemon cream cheese frosting. Ideal for dessert or a special teatime treat, this classic pound cake recipe combines rich cream cheese and butter for an extra moist texture with a bright citrus twist.
Ingredients
Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Lemon Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust for desired consistency)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pound Cake Batter: In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the cake.
- Add Eggs and Extracts: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract and optional lemon extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix just until combined to avoid overworking the batter. Fold in the fresh lemon juice and lemon zest to infuse bright citrus notes.
- Prepare for Baking: Pour the batter into a greased and floured baking pan, spreading it evenly.
- Bake the Pound Cake: Bake in a preheated oven at 325°F (163°C) for 60-70 minutes if using a loaf pan, or 45-55 minutes for a bundt pan, until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely; this prevents the cake from breaking.
- Make the Lemon Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy for a luscious frosting base.
- Add Powdered Sugar: Gradually mix in the powdered sugar, about one cup at a time, until you achieve the desired frosting thickness suitable for spreading.
- Flavor the Frosting: Stir in fresh lemon juice, lemon zest, and vanilla extract, and beat everything until fully incorporated and smooth.
- Frost the Cake: Once the pound cake has cooled completely, evenly spread the lemon cream cheese frosting over the top using a spatula or knife.
- Garnish: Optionally, garnish the frosted cake with additional lemon zest to add a pop of color and enhance the lemon aroma.
- Serve and Enjoy: Slice the cake and serve. This lemon cream cheese pound cake pairs wonderfully with tea or coffee for a delightful dessert or snack treat.
Notes
- Use room temperature butter and cream cheese to ensure a smooth batter and frosting.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Adjust powdered sugar in the frosting depending on desired sweetness and consistency.
- If lemon extract is not available, additional lemon zest can be added for stronger lemon flavor.
- Store leftover cake covered in the refrigerator and consume within 3-4 days for best freshness.
