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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 325°F and thoroughly grease a 9×5-inch loaf pan with butter or cooking spray.
- 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.
- Gradually incorporate granulated sugar into the cream cheese mixture, beating continuously until the mixture becomes light and airy.
- Add eggs one at a time, mixing thoroughly after each addition to ensure complete integration and a uniform batter consistency.
- Gently fold in flour, carefully stirring until just combined to prevent overmixing, which can result in a dense cake texture.
- Incorporate fresh lemon juice, lemon zest, and vanilla extract, stirring until the ingredients are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula to create a smooth surface.
- Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- 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.
- For the frosting, blend cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Once the cake has cooled entirely, spread the lemon cream cheese frosting evenly over the top, allowing it to slightly drape down the sides.
- 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