Lemon Cream Cheese Pound Cake Recipe
Lemon Cream Cheese Pound Cake is a rich, velvety dessert with a perfect balance of tangy lemon and creamy sweetness. The addition of cream cheese creates a dense, moist crumb that melts in your mouth. Infused with fresh lemon zest and juice, this cake is ideal for any occasion. Serve it plain, glazed, or with berries for an irresistible citrus treat.
Equipment
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Zester or grater
- Juicer
- Rubber spatula
- 10-inch tube pan
- Wire cooling rack
- Whisk
Ingredients
For the Cake:
- 1 8-ounce package cream cheese, softened
- 1½ cups unsalted butter softened
- 3 cups granulated sugar
- 4 large eggs at room temperature
- 2 large egg yolks
- ¼ cup fresh lemon juice
- ⅓ cup fresh lemon zest about 3–4 lemons
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice adjust for desired consistency
Instructions
Getting Started:
- Set your oven to 325°F (163°C) and give a 10-inch tube pan a good coating of butter or shortening, then dust it with flour to keep the cake from sticking. Take the cream cheese, butter, and eggs out of the fridge and let them sit at room temperature—this makes a big difference in how smoothly the batter mixes and how nice the cake texture turns out.
Mixing the Base:
- In a large mixing bowl, beat the softened butter and cream cheese together with a hand or stand mixer on medium-high until the mixture is smooth and creamy. This should take about 2 to 3 minutes. Gradually pour in the sugar while continuing to beat. Let it whip for another 3 to 5 minutes, until the mixture turns light, pale, and fluffy.
Add Eggs and Flavor:
- Crack in the eggs one by one, mixing well after each addition. Once all six whole eggs are in, add the two extra yolks. Stir in the lemon juice, lemon zest, lemon extract, and vanilla extract. Give it all a good mix so everything is evenly combined and the batter smells bright and fresh.
Add the Dry Ingredients:
- In a separate bowl, whisk the flour and salt together. Add this dry mix to the wet ingredients in 2 or 3 additions, mixing on low speed. Don’t overdo it—stop mixing as soon as the flour disappears. The batter will be thick.
Time to Bake:
- Spoon the batter into your prepared pan and spread it out evenly. Tap the pan gently on the counter a few times to knock out any big air bubbles. Slide it into the oven and bake for about 1 hour and 15 to 20 minutes. Start checking around the 1-hour mark. A toothpick stuck into the center should come out clean or with just a few moist crumbs.
Cooling:
- Once baked, take the cake out and let it cool in the pan for 10 to 15 minutes. Then carefully flip it out onto a wire rack and let it cool completely. Don’t rush this step—if the cake is still warm when you add the glaze, it’ll just slide right off.
Finishing Touch – Lemon Glaze:
- Whisk together the powdered sugar with about 2 tablespoons of fresh lemon juice. Add a little more juice if needed to thin it out to a drizzling consistency. Once the cake is fully cooled, pour the glaze over the top and let it drop down the sides. Give it 10 minutes or so to set before slicing and serving.