If you’re on the hunt for a show-stopping dessert that feels both classic and refreshingly bright, the Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe is an absolute must-try. This cake is the pinnacle of moist and tender, combining the richness of cream cheese and butter with the zing of fresh lemon. Each bite offers a perfect balance of sweet and tangy, while the luscious lemon cream cheese frosting creates a dreamy finish that will have everyone asking for seconds. Honestly, it feels like sunshine on a plate and is one of those recipes you’ll want to keep coming back to for gatherings big and small.
Ingredients You’ll Need
What makes this Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe truly special is how simple yet thoughtfully chosen the ingredients are. Each component plays a vital role, whether it’s lending richness, a burst of citrus flavor, or the tender crumb that makes every slice irresistible.
- 1 cup (2 sticks) unsalted butter, softened: Adds richness and moisture to create a tender crumb.
- 8 oz cream cheese, softened: Provides a tangy creaminess that keeps the cake wonderfully moist.
- 2 cups granulated sugar: Sweetens the cake and helps with browning for that perfect golden crust.
- 4 large eggs: Bind all the ingredients together and contribute to the cake’s structure and fluffiness.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, inviting aroma.
- 1 teaspoon lemon extract (optional): A concentrated boost of lemon flavor, perfect for extra zing.
- 3 cups all-purpose flour: The backbone of the cake, giving it structure without heaviness.
- 1/2 teaspoon baking powder: Helps the cake rise and stay light.
- 1/4 teaspoon salt: Balances sweetness and lifts all the flavors.
- 1/2 cup sour cream: Adds moisture and a slight tang, making each bite lush and soft.
- 2 tablespoons fresh lemon juice: Fresh citrus kick that brightens the entire cake.
- 1 tablespoon lemon zest: Lemon peel pieces that pack intense fragrant oils and flavor.
- 8 oz cream cheese, softened (for frosting): Creates the luscious base of the frosting.
- 1/2 cup unsalted butter, softened (for frosting): Ensures that the frosting is rich and spreadable.
- 3-4 cups powdered sugar: Sweetens the frosting and adjusts consistency to your liking.
- 2 tablespoons fresh lemon juice (for frosting): Adds a refreshing citrus tang that balances sweetness.
- 1 tablespoon lemon zest (for frosting): Provides little bursts of lemon flavor in every bite of frosting.
- 1 teaspoon vanilla extract (for frosting): A hint of warmth to complement the lemon’s brightness.
How to Make Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
Step 1: Prepare the Pound Cake Batter
Start by creaming together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This step is crucial because it introduces air into the batter, helping achieve that signature tender crumb we all adore.
Step 2: Incorporate the Eggs and Extracts
Add the eggs one at a time, making sure to beat well after each addition. This slow addition keeps your batter smooth and well-emulsified. Then stir in the vanilla extract and lemon extract if you’re using it — these add layers of flavor that brighten every slice.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt together. Combining these components ahead of time ensures even distribution throughout the cake, preventing any pockets of baking powder or salt.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. This alternating method keeps the batter smooth while incorporating moisture-rich sour cream to maintain softness. Finally, stir in the fresh lemon juice and lemon zest — these are your bursts of fresh citrus that brighten the cake beautifully.
Step 5: Prepare and Bake
Pour the batter into your prepared pan and spread it evenly. Baking times can vary a bit depending on your pan type; expect about 60-70 minutes for a traditional loaf pan or 45-55 minutes for a bundt pan. When a toothpick inserted in the center comes out clean, your cake is perfectly baked.
Step 6: Cool Before Frosting
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is important to ensure that your frosting won’t melt into the cake, keeping it beautifully smooth and luscious.
Step 7: Make the Lemon Cream Cheese Frosting
In a medium bowl, beat together the softened cream cheese and butter until velvety smooth. Gradually add powdered sugar until the frosting reaches your desired thickness, then stir in lemon juice, lemon zest, and vanilla extract. The frosting should be creamy with just the right hint of citrus to complement the cake perfectly.
Step 8: Frost and Garnish
Once the cake has cooled completely, spread the frosting evenly over the top. For a finishing touch, garnish with a sprinkle of additional lemon zest. It adds a pop of color and a fresh aroma that invites you right in.
How to Serve Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
Garnishes
Simple garnishes like a dusting of powdered sugar, fresh lemon slices, or a few edible flowers enhance both the look and flavor of your cake without overpowering the delicate lemon and cream cheese notes.
Side Dishes
This cake pairs delightfully with a cup of hot tea or coffee, but for a more decadent spread, try serving it alongside fresh berries or a dollop of whipped cream. The berries offer a tart contrast, while whipped cream adds luxurious softness.
Creative Ways to Present
For parties, consider slicing the cake into smaller squares and serving them with mini skewers paired with lemon drops or candied lemon peel. Layer slices between delicate doilies and stack them on a pretty platter for an irresistible presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
Wrap your Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe tightly in plastic wrap or place it in an airtight container to keep it fresh. Stored in the refrigerator, it will stay delicious for up to 5 days. Remember to bring it to room temperature before serving for the best flavor and texture.
Freezing
If you want to store it for longer, the unfrosted cake freezes beautifully. Wrap it well to prevent freezer burn and freeze for up to 3 months. Thaw overnight in the fridge, then apply the frosting fresh before serving to enjoy every bit of that creamy lemon goodness.
Reheating
While this cake is wonderful served cold or at room temperature, you can gently warm individual slices in the microwave for 10-15 seconds to revive that just-baked feel. Just be careful not to melt the frosting; if warmed too much, it can get a bit too soft.
FAQs
Can I use regular cream cheese for the frosting?
Absolutely! Regular cream cheese works perfectly as long as it’s softened to room temperature before beating. This ensures a smooth, creamy frosting without lumps.
Is the lemon extract necessary?
It’s optional but highly recommended if you want an extra punch of lemon flavor. The fresh lemon juice and zest do an amazing job on their own, but the extract adds a subtle depth that makes the cake really pop.
Can I make this cake dairy-free?
Making this cake dairy-free would be tricky because cream cheese and butter are essential to the flavor and texture. However, you might experiment with dairy-free cream cheese and butter substitutes, though results can vary.
What pan size is best for baking this pound cake?
A standard 9×5-inch loaf pan works beautifully, but a bundt pan is a wonderful alternative that creates a stunning shape and requires a slightly shorter bake time. Just keep an eye on it and test for doneness early.
How do I know when the cake is done?
The best way is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, your cake is perfectly baked and ready to cool.
Final Thoughts
This Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe is one of those timeless recipes you’ll keep coming back to, whether for a weekend treat or a festive occasion. Its perfect balance of tangy lemon and creamy richness, paired with a tender crumb, makes it truly unforgettable. So go ahead, bake a batch, and share it with people you love — I promise it will brighten any day!
Print
Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 80-90 minutes
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Pound Cake is a rich and moist dessert featuring a tender crumb infused with fresh lemon juice and zest. Topped with a luscious lemon cream cheese frosting, it offers a delightful balance of tangy citrus and creamy sweetness, perfect for any occasion or teatime treat.
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 Flavorings: Incorporate the eggs one at a time, beating well after each addition to maintain an even texture. Stir in the vanilla extract and optional lemon extract for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Mix gently until just combined to avoid overmixing, then stir in the fresh lemon juice and lemon zest for a bright lemon flavor.
- Prepare for Baking: Pour the batter into a prepared bundt or loaf pan, spreading it evenly for uniform baking.
- Bake the Pound Cake: Place the cake in a preheated oven and bake for 60-70 minutes (45-55 minutes if using a bundt pan), or 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, which helps preserve its moisture and texture.
- Make the Lemon Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy, creating a rich frosting base.
- Add Powdered Sugar: Gradually beat in the powdered sugar, one cup at a time, until the frosting reaches your desired thickness and sweetness.
- Flavor the Frosting: Mix in the fresh lemon juice, lemon zest, and vanilla extract, beating thoroughly to combine all flavors evenly.
- Frost the Cake: Once the pound cake is completely cooled, spread the frosting evenly over the top with a spatula or knife for a beautiful finish.
- Garnish: Optionally, sprinkle extra lemon zest on top of the frosting to enhance presentation and add a burst of fresh citrus aroma.
- Serve and Enjoy: Slice the cake and serve alongside tea or coffee for a delightful dessert experience.
Notes
- For best results, ensure butter and cream cheese are at room temperature for smooth mixing.
- Adjust powdered sugar in the frosting to achieve your preferred consistency and sweetness level.
- If lemon extract is unavailable, extra lemon zest works well to boost lemon flavor.
- Use a toothpick to test doneness as oven times may vary.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Bring cake to room temperature before serving for optimal flavor and texture.
