Delicious Lemon Cream Cheese Pound Cake Recipes: A Complete Guide

Craving a decadent and moist dessert that melts in your mouth? Look no further than the irresistible Lemon Cream Cheese Pound Cake. This classic recipe, passed down from my Mom, is a true gem in the world of old-fashioned desserts. With just six simple ingredients, this pound cake is a standout with its buttery flavor that’s sure to impress.

Ingredients

For this delightful lemon cream cheese pound cake recipe, you’ll need a few simple ingredients to bring out the rich and zesty flavors in the cake and glaze.

Cake Ingredients

• 3 cups Cake Flour
• 1 teaspoon Salt
• 4 large Eggs
• 2 large Egg Yolks
• 1/4 cup Milk (1%, 2%, or whole)
• 3/4 cup Lemon Juice (about 3-4 medium lemons)
• 2 teaspoons Lemon Zest
• 2 teaspoons Vanilla Extract
• 1 1/2 cups Unsalted Butter (room temperature)
• Nutmeg

• 1 1/2 cups Powdered Sugar
• 2 tablespoons Butter (softened)
• 4 teaspoons Lemon Peel (grated)
• 4-5 tablespoons Lemon Juice

Equipment Needed

For this Lemon Cream Cheese Pound Cake recipe, you will need the following equipment to ensure smooth preparation:

• 10-inch tube pan
• Electric mixer
• Large mixing bowl
• Measuring cups and spoons
• Cooling rack
• Lemon zester or grater

Having these essential tools on hand will make the baking process easier and more enjoyable.

Preparation Steps

Preparing the Pan

1. Preheat the oven to 325 degrees F (160 degrees C).
2. Grease and flour a 10-inch tube pan to prevent the cake from sticking. This step ensures an easy release once the cake is baked.
3. Adjust your oven rack to the center position to ensure even baking.
4. Place a jelly roll pan or baking sheet on the middle rack to act as a buffer for the heat distribution.
5. Preheat the oven to 300ºF to create the perfect baking environment for your lemon cream cheese pound cake.

Directions

Making the Cake Batter

1. Preheat your oven to 325 degrees F (160 degrees C) and prepare a 10-inch tube pan by greasing and flouring it.
2. In a large mixing bowl, beat together softened butter and cream cheese until smooth. Gradually add sugar, beating until light and fluffy.
3. Add eggs, two at a time, ensuring each pair is fully incorporated before adding more. Mix in vanilla and almond extracts with the last eggs.
4. Pour in the cake flour and nutmeg; beat until just combined. Transfer the batter to the prepared tube pan.
5. Place the pan in the preheated oven and bake for about 80 minutes or until a toothpick inserted in the center comes out clean.
6. Check for doneness after 1 hour of baking. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Assembling the Cake

Assembling the Lemon Cream Cheese Pound Cake is the exciting final step in creating this delicious dessert. By following these simple and precise steps, you will be on your way to enjoying a velvety-rich pound cake with a delightful lemony twist.

Applying the Glove

To begin assembling the cake, make sure to frost the top and sides with the lemon glaze using a gentle, sweeping motion. This step not only adds a tangy zesty flavor but also gives the cake a beautiful finish that will impress your guests.

Storage and Make-Ahead Tips

After baking this delightful Lemon Cream Cheese Pound Cake, knowing how to store it properly can extend its freshness and flavor. Here are some tips to help you enjoy this delicious treat for days to come:

Refrigeration Instructions

To keep your Lemon Cream Cheese Pound Cake moist and flavorful, store it in a cake saver on the counter or in the fridge. Once sliced, tightly wrap the open end with cling wrap to prevent drying out. This cake can stay fresh in the fridge for up to a week.

Freezing and Thawing

If you want to enjoy your pound cake at a later time, freezing is an excellent option. Double wrap the cake in aluminum foil or cling wrap before placing it in a resealable freezer bag. It’s best to add the lemon glaze just before serving or freeze individual slices. When ready to enjoy, thaw the cake on the counter for an hour or in the fridge overnight. Pro tip: Allow the cake to sit for a bit at room temperature to release any excess moisture after thawing. This way, you can savor the delicious flavors of your Lemon Cream Cheese Pound Cake for longer periods.

Conclusion

Creating a Lemon Cream Cheese Pound Cake is a delightful culinary experience that promises a velvety-rich texture infused with a refreshing lemon twist. From preheating the oven to drizzling the lemon glaze, every step contributes to a decadent treat that is perfect for any occasion. Remember to follow the storage tips provided to savor the cake’s flavors for up to a week or freeze it for later enjoyment. By mastering this recipe, you can indulge in the irresistible taste of Lemon Cream Cheese Pound Cake whenever the craving strikes. Enjoy the process of baking and relish every bite of this delectable dessert!