Description
This luscious Lemon Cream Cheese Pound Cake combines creamy richness with bright citrus notes in a dense, moist loaf. Perfectly baked and finished with a tangy lemon glaze, this classic dessert is ideal for any occasion, offering a delightful balance of sweet and tart flavors with a smooth, velvety texture.
Ingredients
Scale
Cake
- 1 cup (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup (60 ml) fresh lemon juice
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Glaze
- 1 cup (120 g) powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Sugar and Eggs: Gradually add the granulated sugar to the cream cheese mixture, beating well to incorporate. Then add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice to infuse the batter with citrus flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: After baking, cool the cake in the pan for 10-15 minutes. Then carefully transfer it to a wire rack and let it cool completely to room temperature.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Add lemon zest for extra zing if desired.
- Glaze the Cake: Once the cake is fully cooled, drizzle the lemon glaze evenly over the top, allowing it to set before slicing.
- Serve: Slice the cake and serve on a simple white plate. Enjoy the rich, creamy, and tangy flavors in every bite.
Notes
- Ensure cream cheese and butter are fully softened for a smooth batter.
- Do not overmix the batter after adding flour to keep the cake tender.
- Baking time may vary depending on your oven; start checking at 55 minutes.
- The glaze can be adjusted in thickness by adding more powdered sugar or lemon juice.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
- This cake pairs wonderfully with a cup of tea or coffee.
