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
Scale
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.
