Description
This Lemon Cream Cheese Pound Cake is a rich and moist dessert with a tangy lemon flavor and a creamy, zesty lemon cream cheese frosting. Perfect for spring gatherings or a sweet treat anytime!
Ingredients
Scale
For the 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
For the 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
- Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan. - Prepare the Pound Cake:
- In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon extract (if using).
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined. Stir in the lemon juice and lemon zest.
- Pour the batter into the prepared pan and spread evenly.
- Bake the Pound Cake:
- Bake in the preheated oven for 60-70 minutes (for a bundt pan, about 45-55 minutes), or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Lemon Cream Cheese Frosting:
- In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired thickness.
- Stir in the fresh lemon juice, lemon zest, and vanilla extract, and beat until fully combined.
- Frost the Cake:
- Once the pound cake has cooled completely, spread the lemon cream cheese frosting evenly over the top of the cake.
- Garnish with additional lemon zest, if desired.
- Serve and Enjoy:
- Slice the cake and serve! This lemon cream cheese pound cake is perfect with a cup of tea or coffee.
Notes
- You can store leftover cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.
- If you prefer a lighter frosting, reduce the amount of powdered sugar or use whipped cream cheese for a fluffier texture.
- For extra lemon flavor, drizzle a lemon glaze over the top of the cake before adding the frosting.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 210 mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 0 g
- Protein: 3g
- Cholesterol: 85mg