Tangy Lemon Pound Cake with Cream Cheese Frosting Recipe

Crafting a delightful lemon cream cheese pound cake brings pure joy to home bakers seeking a zesty, moist dessert.

Sweet aromas will drift through your kitchen as butter and cream cheese blend into a luxurious batter.

Fresh lemons contribute bright, tangy notes that dance across every tender crumb.

Soft textures promise an indulgent experience with each carefully measured ingredient.

Smooth cream cheese frosting adds a rich, velvety finish that complements the cake’s delicate lemon essence.

Elegant yet simple, this recipe transforms basic pantry staples into a stunning centerpiece for any gathering.

You’ll savor every delectable slice of this heavenly dessert that celebrates citrusy perfection.

Zesty Lemon Cream Cheese Pound Cake with Lemon Frosting

• Burst with Citrusy Delight: Lemon zest and fresh lemon juice create a vibrant, tangy flavor that dances on your taste buds, making every bite a refreshing experience.
• Indulge in Creamy Luxury: Cream cheese in both the cake and frosting delivers an incredibly rich, smooth texture that melts in your mouth with pure decadence.
• Perfect for Sharing: This stunning pound cake becomes an instant crowd-pleaser at potlucks, family gatherings, and weekend brunches, guaranteeing smiles all around.
• Simple Baking Magic: Minimal ingredients and straightforward mixing technique mean bakers of all skill levels can create a professional-looking dessert without stress.

Ingredients for Lemon Cream Cheese Pound Cake

• Cream Cheese: A rich and tangy ingredient that adds moisture and depth to the pound cake.
• Unsalted Butter: Provides a smooth, creamy texture and enhances the cake's richness.

• Powdered Sugar: Creates a light, sweet foundation for both the cake and frosting.

• Fresh Lemon Juice, Lemon Zest: Bring a bright, citrusy note that cuts through the richness and adds a refreshing tang.
• Vanilla Extract: Rounds out the flavors and adds a subtle, warm undertone to the dessert.

How to Bake Lemon Cream Cheese Pound Cake

Step 1: Prepare Mixing Station

Set up a large mixing bowl and electric mixer. Ensure all ingredients are at room temperature for smooth blending.

Step 2: Cream Butter and Cream Cheese

Combine softened cream cheese and butter in the mixing bowl. Beat on medium speed until the mixture becomes light, fluffy, and completely smooth with no visible lumps.

Step 3: Gradually Add Powdered Sugar

Slowly incorporate powdered sugar into the creamed mixture. Mix on low speed to prevent sugar from flying out, then increase to medium speed.

Continue mixing until the frosting becomes creamy and well-integrated.

Step 4: Enhance Flavor Profile

• Fresh lemon juice
• Lemon zest
• Vanilla extract

Blend these ingredients thoroughly until the frosting achieves a consistent texture and vibrant lemony aroma.

Step 5: Adjust Consistency

Check the frosting’s thickness. If too thick, add a tiny splash of milk or cream.

If too thin, sprinkle in additional powdered sugar. Mix until you reach a spreadable, creamy consistency perfect for coating your cake.

Step 6: Prepare for Frosting

Transfer the lemon cream cheese frosting to a piping bag or spreading utensil. Keep at room temperature if using immediately, or refrigerate briefly to firm up slightly before applying to your cake.

Pro Tips for Moist Lemon Pound Cake

• Bring cream cheese and butter to room temperature for smoother, lump-free mixing, ensuring a silky cake texture.
• Zest lemons before juicing to maximize fresh citrus flavor and aromatic intensity in both cake and frosting.
• Sift powdered sugar to prevent clumping and create a lighter, more even frosting with a velvety finish.
• Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness without compromising taste.
• Enhance lemon flavor by adding an extra teaspoon of lemon zest or using Meyer lemons for a sweeter, more delicate citrus note.

Variations for Lemon Cream Cheese Pound Cake

• Gluten-Free Citrus Delight: Replace flour with gluten-free blend for celiac or wheat-sensitive individuals, maintaining the cake's rich texture and bright lemon flavor.
• Dairy-Free Lemon Dream: Swap cream cheese and butter with coconut cream and plant-based margarine, creating a lighter alternative for lactose-intolerant bakers.
• Orange Sunshine Variation: Substitute lemon juice and zest with fresh orange components, transforming the cake's citrus profile while keeping the creamy essence.
• Low-Sugar Wellness Version: Use monk fruit sweetener instead of powdered sugar, reducing caloric content and providing a diabetic-friendly dessert option.

Pairing Suggestions for Lemon Pound Cake

• Pair Zesty Citrus Wine: Select a crisp, light-bodied white wine like Pinot Grigio or Sauvignon Blanc that complements the cake's bright lemon notes and cuts through its rich, creamy texture.
• Enhance Fruity Tea Experience: Brew a refreshing lemon verbena or chamomile tea that echoes the cake's citrusy profile and provides a soothing, aromatic counterpoint to the dessert's sweetness.
• Garnish with Fresh Berries: Add a small side of fresh raspberries or blueberries to introduce a tart, juicy element that balances the cake's dense, creamy consistency and adds a pop of color.

How to Store Lemon Cream Cheese Pound Cake

Store the cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.

Carefully wrap the entire unfrosted cake in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.

Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for quick single-serving treats.

Warm refrigerated or thawed cake slices in the microwave for 10-15 seconds, or let sit at room temperature for 15-20 minutes before serving to restore softness and flavor.

FAQs

• What gives this pound cake its rich texture?

The combination of cream cheese and butter creates a dense, moist crumb that makes this pound cake incredibly tender and luxurious.

• How does lemon enhance the flavor of this cake?

Fresh lemon juice and zest add a bright, tangy notes that cut through the richness of the cream cheese and butter, creating a perfectly balanced dessert.

• Can I make this cake ahead of time?

Yes, this pound cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for advance preparation.

• Is this recipe suitable for beginner bakers?

Absolutely! The simple mixing method and straightforward ingredients make this pound cake an excellent recipe for those just starting to bake, with foolproof results.

Lemon Cream Cheese Pound Cake With Lemon Cream Cheese Frosting Recipe

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4.9 from 19 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Zesty lemon cream cheese pound cake dazzles with its moist, tangy perfection and creamy frosting. Bright citrus notes and rich cream cheese create a sublime dessert that delights taste buds and brings sunshine to your plate.

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Ingredients

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Main Ingredients:

• 3 cups (375g) all-purpose flour
• 1 cup (226g) unsalted butter, softened
• 2 1/2 cups (500g) granulated sugar
• 6 large eggs
• 1 (8 ounces) package cream cheese, softened

Flavor Enhancers:

• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Leavening and Seasoning:

• 1 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Preheat the oven to 325°F and thoroughly grease a 9×5-inch loaf pan with butter or cooking spray.
2. Cream together softened cream cheese and butter in a large mixing bowl until smooth and fluffy, using an electric mixer at medium speed for about 3 minutes.
3. Gradually incorporate granulated sugar into the cream cheese mixture, beating continuously until the mixture becomes light and airy.
4. Add eggs one at a time, mixing thoroughly after each addition to ensure complete integration and a uniform batter consistency.
5. Gently fold in flour, carefully stirring until just combined to prevent overmixing, which can result in a dense cake texture.
6. Incorporate fresh lemon juice, lemon zest, and vanilla extract, stirring until the ingredients are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula to create a smooth surface.
8. Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
9. Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
10. For the frosting, blend cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
11. Once the cake has cooled entirely, spread the lemon cream cheese frosting evenly over the top, allowing it to slightly drape down the sides.
12. Optionally, garnish with additional lemon zest or thin lemon slices for a decorative touch before serving.

Notes

• Soften cream cheese and butter at room temperature for at least an hour to ensure smooth, lump-free mixing.
• Zest lemons before juicing to maximize flavor intensity and avoid wasting the bright, aromatic outer layer.
• Sift powdered sugar to prevent clumping and create a silky, even frosting texture that spreads beautifully.
• Adjust lemon juice quantity based on personal tartness preference, adding gradually to balance sweetness and citrus notes.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 456
• Sugar: 33 g
• Sodium: 123 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 41 g
• Fiber: 0.5 g
• Protein: 6 g
• Cholesterol: 97 mg