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
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 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.
