Name: Lemon Cream Cheese Pound Cake
Prep time: 20 min
Cook time: PT-485952H37M47S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 oz softened cream cheese; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 Tbsp lemon zest (from about 2 lemons); 1/4 cup fresh lemon juice (about 2 lemons); 2 tsp vanilla extract

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Brighten your dessert table with Lemon Cream Cheese Pound Cake, a delightfully zesty and moist cake that balances creaminess and citrus in every bite. This classic dessert combines rich cream cheese with fresh lemon juice and zest, creating a perfectly tender crumb that stays moist for days. Whether you’re serving it for a special occasion or an everyday treat, this Lemon Cream Cheese Pound Cake guarantees a burst of sunshine on your fork and a smile on your face.

Why You’ll Love This Recipe

Moist and Tender Texture: The cream cheese keeps the cake irresistibly soft and moist through every slice.
Bright Citrus Flavor: Fresh lemon juice and zest add the perfect zesty brightness without overpowering sweetness.

Simple Ingredients: Everything you need is probably already in your pantry, making it easy to whip up anytime.
Versatile for Any Occasion: This cake works beautifully as a casual treat or an impressive dessert for guests.
Long Shelf Life: Stays fresh and flavorful for several days, perfect for making ahead or gifting.

Ingredients You’ll Need

Using simple but essential ingredients is the key to achieving the perfect balance of flavor and texture in this Lemon Cream Cheese Pound Cake. Each element, from the rich cream cheese to the zesty fresh lemons, plays a vital role in building the cake’s moist and tangy profile.

Cream Cheese: Softened cream cheese adds moisture and a slight tang, making the crumb dense yet tender.
Unsalted Butter: Provides richness and helps the cake hold its structure without drying out.

Granulated Sugar: Sweetens while contributing to a fine crumb texture.
Large Eggs: Bind the ingredients and contribute to the cake’s fluffiness and structure.
All-Purpose Flour: Forms the cake’s foundation with a delicate texture.

Baking Powder: Offers a gentle lift that keeps the cake light and airy.
Lemon Zest: Adds fragrant citrus oils giving the cake intense lemon flavor.
Fresh Lemon Juice: Brings brightness and balances the sweetness perfectly.

Vanilla Extract: Rounds out flavors and enhances the overall aroma.
Salt: Enhances all the other flavors for a well-balanced cake.

Variations for Lemon Cream Cheese Pound Cake

This Lemon Cream Cheese Pound Cake is incredibly versatile, ready to be adapted to your preferences or dietary needs. Feel free to experiment with these simple yet delicious variations to make it truly your own.

Blueberry Addition: Fold in fresh or frozen blueberries for a natural burst of sweetness and color.
Gluten-Free Option: Use a gluten-free flour blend matching cup-for-cup for a safe swap without compromising texture.
Almond Flair: Substitute vanilla extract with almond extract for a nutty twist.

Chocolate Swirl: Add a marbled layer of melted chocolate or cocoa powder for a decadent touch.
Vegan Adaptation: Replace butter with vegan margarine and eggs with flax or chia seeds for an eggless version.

Lemon Cream Cheese Pound Cake Made Moist and Zesty

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How to Make Lemon Cream Cheese Pound Cake

Step 1: Prep and Combine Wet Ingredients

Start by preheating your oven and greasing your loaf pan. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add sugar and continue beating until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract, fresh lemon juice, and lemon zest.

Step 2: Mix Dry Ingredients Separately

In another bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution. This prevents any clumps and promotes a uniform rise in the cake.

Step 3: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture in batches, mixing gently after each addition. Avoid overmixing to keep the cake tender and moist.

Step 4: Bake to Perfection

Pour the batter evenly into your prepared loaf pan and smooth the top. Bake in a preheated oven until a toothpick inserted in the center comes out clean, usually about 55 to 65 minutes. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Pro Tips for Making Lemon Cream Cheese Pound Cake

Room Temperature Ingredients: Use butter, cream cheese, and eggs at room temperature for a smooth, even batter.

Fresh Lemons Only: Use freshly squeezed lemon juice and zest for the brightest flavor; bottled juice just won’t compare.
Don’t Overmix: Stir just until combined to avoid a tough texture in your pound cake.
Loaf Pan Prep: Grease and flour your pan or line it with parchment paper to ensure the cake releases easily.

Cool Properly: Let the cake cool fully before slicing to maintain its structure and texture.

How to Serve Lemon Cream Cheese Pound Cake

Garnishes

Add a fresh lemon glaze or dust the top with powdered sugar to accentuate the cake’s zesty appeal. A few sprigs of mint or thin lemon slices make an elegant and refreshing garnish.

Side Dishes

Pair your lemon cream cheese pound cake with fresh berries, whipped cream, or a scoop of vanilla ice cream to balance its richness and add an extra layer of indulgence.

Creative Ways to Present

Serve slices of this cake at brunch with hot tea or coffee, or cut into small squares for a charming dessert buffet. It’s also delicious when layered with lemon curd and fresh fruit for a simple trifle twist.

Make Ahead and Storage

Storing Leftovers

Wrap your Lemon Cream Cheese Pound Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Freezing

You can freeze this cake either whole or sliced. Just wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to enjoy, thaw overnight in the refrigerator for the best texture.

Reheating

Warm individual slices in the microwave for 10 to 20 seconds or briefly in a 300°F oven to bring back the fresh-baked softness and aroma.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While bottled lemon juice can be used in a pinch, fresh lemon juice is highly recommended for its vibrant flavor and natural zest that make the Lemon Cream Cheese Pound Cake truly pop.

How do I prevent the cake from cracking on top?

Make sure not to overmix the batter and bake in an oven with a consistent temperature; also, avoid opening the oven door during the first 40 minutes of baking.

Can I substitute cream cheese for sour cream?

Sour cream will change the texture and taste, making it less rich and tangy, so stick with cream cheese for the classic moistness and flavor profile.

Is this recipe suitable for making cupcakes?

Absolutely! The batter works well for cupcakes; bake them at 350°F for about 20-25 minutes, keeping an eye on them for doneness.

How can I make this cake more tangy?

Increase the amount of fresh lemon juice or add a spoonful of lemon zest. A light drizzle of lemon glaze after baking also enhances the tanginess.

Final Thoughts

This Lemon Cream Cheese Pound Cake is a joy to bake and even more delightful to savor. Its irresistible moistness, coupled with the perfect lemon zing, makes it a staple you’ll reach for again and again. Give this recipe a try, and watch how it brightens everyday moments and special celebrations alike.

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