Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting

Ready to enjoy a slice of sunshine? This Lemon Cream Cheese Pound Cake is a buttery, moist cake with just the right amount of tang from the cream cheese and the fresh zing of lemon. Topped with a creamy, luscious Lemon Cream Cheese Frosting, this cake is a perfect balance of sweet and tangy, making it ideal for any occasion. Whether it’s a special family gathering, a birthday, or just a treat to brighten your day, this cake will have everyone asking for seconds. Trust me, once you taste the smooth, melt-in-your-mouth frosting paired with the tender, zesty cake, you’ll be hooked!

Why You’ll Love Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting

This cake is a total winner! Here’s why:

Perfectly Moist & Flavorful

Thanks to the cream cheese in both the cake and frosting, this pound cake is incredibly moist and rich, yet light and airy. The lemon adds a refreshing, zesty twist that makes every bite a joy.

Tangy & Sweet

The combination of tangy cream cheese and fresh lemon makes for a perfect balance of sweet and tart. It’s not too sweet, making it a perfect dessert for any time of the year.

Simple & Classic

Despite its impressive flavor, this cake is surprisingly easy to make. It’s one of those classic recipes that will always feel special and never go out of style.

Gorgeous Presentation

The lemon cream cheese frosting adds a beautiful touch to the cake, and it’s easy to decorate with lemon zest, fresh berries, or even a dusting of powdered sugar. It’s not just delicious, but a feast for the eyes too!

Versatile for Any Occasion

This cake is great for birthdays, holidays, afternoon tea, or just a cozy dessert for the family. Its bright, fresh flavor makes it perfect for spring and summer, but you’ll find yourself making it all year long.

Ingredients

Here’s what you’ll need to create this luscious Lemon Cream Cheese Pound Cake and its decadent frosting:

For the Lemon Cream Cheese Pound Cake:

• Butter (softened): Adds richness and a tender crumb to the cake.
• Cream Cheese (softened): Gives the cake moisture and a tangy flavor.
• Granulated Sugar: For sweetness and structure.
• Eggs: Help bind the ingredients and provide structure to the cake.
• All-Purpose Flour: The base of the cake that gives it its structure.
• Baking Powder: Adds lift and ensures the cake rises beautifully.
• Salt: Balances the sweetness and enhances the flavors.
• Lemon Zest: For that zesty, fresh lemon flavor.
• Lemon Juice: Adds a juicy, bright tang to the cake.
• Vanilla Extract: Rounds out the flavors and adds warmth.

For the Lemon Cream Cheese Frosting:

• Cream Cheese (softened): For a rich, tangy base.
• Powdered Sugar: Sweetens the frosting and gives it that smooth, creamy texture.
• Butter (softened): Adds richness to the frosting.
• Lemon Juice: For that fresh, bright lemon flavor.
• Lemon Zest: Optional, for a little extra citrus kick.
• Vanilla Extract: Adds a touch of depth to the frosting.

(Note: The full ingredients list with measurements is provided in the recipe card above.)

Instructions

Let’s make this dreamy Lemon Cream Cheese Pound Cake and its frosting!

Prepare the Cake Pan

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan (or line it with parchment paper) to ensure the cake comes out easily after baking.

Mix the Wet Ingredients

In a large mixing bowl, beat together the softened butter and cream cheese until light and fluffy. This will take about 3-5 minutes. Add the granulated sugar and beat until well combined.

Add the Eggs & Flavorings

Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Mix the Batter

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the batter to ensure the cake stays light and fluffy.

Bake the Cake

Pour the batter into the prepared pan and spread it out evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown.

Cool the Cake

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Make the Lemon Cream Cheese Frosting

While the cake cools, prepare the frosting. Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, and vanilla extract, and continue beating until fluffy and well combined.

Frost the Cake

Once the cake has cooled completely, spread the lemon cream cheese frosting generously on top. You can also decorate with a sprinkle of lemon zest or fresh berries if you’d like.

Serve and Enjoy

Slice up the cake, grab a fork, and enjoy the light, tangy goodness of this Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting!

Nutrition Facts

Servings: 12 (based on 1 slice per person)
Calories per serving: 310
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 31g
Fiber: 1g
Sugar: 22g
Protein: 3g

Preparation Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

How to Serve Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting

This cake is perfect for so many occasions. Here are a few ways you can serve it:

• As a Sweet Afternoon Treat: Pair a slice with a cup of tea or coffee for a lovely mid-afternoon snack.
• For Special Celebrations: This cake is great for birthdays, bridal showers, or any gathering where you want to impress guests with a beautiful, delicious dessert.
• With Fresh Berries: Add a few fresh strawberries, raspberries, or blueberries on the side for a fruity contrast that complements the lemon flavor.
• Topped with Extra Lemon Zest: Garnish the cake with extra lemon zest or even candied lemon slices for an extra touch of elegance and citrus flavor.

Additional Tips

Here are a few helpful tips to make your Lemon Cream Cheese Pound Cake even better:

Use Room Temperature Ingredients

Make sure your butter and cream cheese are softened to room temperature. This ensures they mix together smoothly, creating a smooth, airy batter.

Don’t Overmix the Batter

When combining the dry ingredients with the wet ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!

Customize the Frosting

Feel free to adjust the sweetness of the frosting by adding more or less powdered sugar to suit your taste. You can also play with the lemon juice to find the perfect balance of tang.

Make It Ahead of Time

This cake stores beautifully and actually tastes better the next day once the flavors have had more time to meld together. Store it in an airtight container in the fridge for up to 4 days.

Freezing the Cake

This cake freezes well too! Wrap it tightly in plastic wrap and foil before freezing, and it will stay fresh for up to 3 months. Just thaw it in the fridge overnight and frost when ready to serve.

FAQ Section

Q1: Can I make this cake without cream cheese?
A1: You can substitute cream cheese with sour cream or buttermilk for a different flavor, but the texture will be slightly different.

Q2: Can I use a different frosting for this cake?
A2: Yes, you can use a simple buttercream frosting or even a glaze, but the cream cheese frosting complements the cake’s flavor beautifully.

Q3: How do I store leftover cake?
A3: Store any leftover cake in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving for the best texture.

Q4: Can I make this cake into cupcakes?
A4: Absolutely! This batter works perfectly in cupcake form. Bake for 18-22 minutes, or until a toothpick comes out clean.

Q5: Can I add poppy seeds to this cake for a lemon-poppy seed flavor?
A5: Yes! Adding 1-2 tablespoons of poppy seeds would give it a lovely texture and a classic lemon-poppy seed flavor.

Q6: Can I use a bundt pan instead of a loaf pan?
A6: Yes, you can use a bundt pan! Just be sure to adjust the baking time, as it may take a bit longer.

Q7: Can I freeze this cake?
A7: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil before freezing, and it will stay fresh for up to 3 months. Thaw in the fridge overnight before frosting and serving.

Q8: Can I make this cake gluten-free?
A8: Yes! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just make sure to use a reliable gluten-free mix.

Q9: How do I make the frosting thicker?
A9: If your frosting is too thin, add more powdered sugar, a little at a time, until you reach your desired consistency.

Q10: Can I make this cake ahead of time?
A10: Absolutely! You can make the cake a day or two ahead of time. Just store it in an airtight container and frost it before serving.

Conclusion

This Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting is the perfect treat for any occasion. It’s tangy, sweet, moist, and incredibly easy to make, yet so impressive. Whether you’re baking it for a special celebration or just to enjoy a slice of cake with a cup of tea, this recipe is sure to become a favorite. So, grab those lemons and get baking—your taste buds will thank you!

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