If you have a love for bright, zesty flavors mixed with creamy richness, then you are going to adore this Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe. Imagine biting into a dense, buttery pound cake infused with fresh lemon juice and zesty lemon peel that wakes up your taste buds, perfectly balanced with the silky tang of cream cheese both baked right in and swirled over the top as a luscious frosting. This cake feels like sunshine on a plate, and it’s one of those recipes that instantly feels like a warm hug from a close friend.
Ingredients You’ll Need
Before diving in, know that this recipe calls for familiar ingredients you probably already have in your kitchen. Each one plays a crucial role: the cream cheese adds moisture and tang, the lemon juice and zest give vibrant citrus flavor, and the combination of butter and eggs ensures a rich, tender crumb.
- Unsalted butter, 1 cup (2 sticks): Softened for easy creaming, it provides richness and moisture.
- Cream cheese, 8 oz (for cake): Softened and folded in for a velvety texture and tangy flavor.
- Granulated sugar, 2 cups: Sweetens the cake and helps create a light, fluffy batter.
- Large eggs, 4: Bind ingredients and add structure and moisture.
- Vanilla extract, 1 teaspoon: Adds depth and warmth to the flavor profile.
- Lemon extract, 1 teaspoon (optional): Boosts the lemon flavor without overpowering.
- All-purpose flour, 3 cups: The base that builds the cake’s tender crumb.
- Baking powder, 1/2 teaspoon: Leavens the cake for the perfect rise.
- Salt, 1/4 teaspoon: Enhances all the flavors and balances the sweetness.
- Sour cream, 1/2 cup: Adds moisture and a slight tang that complements the lemon and cream cheese.
- Fresh lemon juice, 2 tablespoons (plus more for frosting): Delivers fresh citrus brightness that cuts through richness.
- Lemon zest, 1 tablespoon (plus more for frosting): Adds an aromatic burst of lemon oils for that signature zing.
- Cream cheese, 8 oz (for frosting): Softened for a smooth and creamy frosting full of tang and richness.
- Unsalted butter, 1/2 cup (for frosting): Combined with cream cheese to create luscious texture.
- Powdered sugar, 3-4 cups (for frosting): Sifted in gradually to achieve the perfect frosting consistency.
How to Make Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
Step 1: Cream Together Butter, Cream Cheese, and Sugar
Start by beating the softened butter, cream cheese, and granulated sugar together in a large bowl. You’ll want this mixture to be light and fluffy—it’s the foundation of a pound cake that is rich yet airy. This step is vital because it ensures the sugar is well incorporated and helps the texture of the cake stay tender.
Step 2: Add the Eggs and Extracts
Next, add the eggs one at a time, beating each thoroughly before adding the next. This helps the batter emulsify and keeps it from curdling. Then, stir in the vanilla and optional lemon extract to introduce layers of flavor that will complement the fresh lemon juice and zest later in the recipe.
Step 3: Combine Dry Ingredients Separately
In a different bowl, whisk together flour, baking powder, and salt. Mixing the dry ingredients separately ensures even distribution of the leavening agents and salt, which is important for a uniform rise and balanced flavor.
Step 4: Alternate Adding Dry Ingredients and Sour Cream
Begin incorporating the dry ingredients gradually into your wet mixture, alternating with sour cream. This technique helps maintain a smooth batter and prevents overmixing, which could make the cake tough. Finally, stir in the fresh lemon juice and lemon zest, which infuse the batter with a bright, zingy essence that’s unmistakably refreshing.
Step 5: Bake the Cake
Pour the batter into a prepared pan, smoothing out the top to ensure even baking. Bake at 325°F for 60 to 70 minutes, or 45 to 55 minutes if using a bundt pan. You’ll know it’s done when a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for 10 minutes before gently turning it out onto a wire rack to cool completely. This cooling step is crucial so the frosting doesn’t melt later.
Step 6: Prepare the Lemon Cream Cheese Frosting
While the cake cools, whip together the softened frosting ingredients. Beat the cream cheese and butter until silky smooth, then gradually add powdered sugar a cup at a time until you reach the frosting consistency you desire. Finally, stir in fresh lemon juice, lemon zest, and vanilla extract for that perfect balance of sweet and tangy that complements the cake beautifully.
Step 7: Frost and Garnish
Once the cake has fully cooled, spread the lemon cream cheese frosting evenly over the top, smoothing or swirling it for a charming homemade look. Optionally, sprinkle extra lemon zest on top to make the presentation pop and add an extra burst of citrus aroma.
How to Serve Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
Garnishes
Simple is best here—fresh lemon zest or thin lemon slices add a beautiful fresh look and a pop of color. You could also consider a few edible flowers or even a light dusting of powdered sugar for an elegant touch that invites everyone to dig in.
Side Dishes
This cake shines on its own, but pairing it with a cup of hot tea, coffee, or a berry compote takes it over the top. Fresh berries add a juicy contrast to the creamy tang of the frosting, making every bite a delightful experience.
Creative Ways to Present
Want to dress it up? Serve slices on pretty dessert plates with a drizzle of homemade lemon glaze or a dollop of whipped cream. You could also cut into small cubes and thread onto skewers with fresh fruit for a fun party treat that’s easy to share.
Make Ahead and Storage
Storing Leftovers
Store your pound cake covered loosely with plastic wrap or in an airtight container at room temperature for up to three days. Keeping it sealed ensures it stays moist and fresh without drying out. If your kitchen is warm, refrigeration is a good option, but bring the slices to room temperature before serving for the best flavor.
Freezing
To freeze, wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil, or use a freezer-safe container. It will keep in the freezer for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before frosting or serving.
Reheating
If you want to enjoy your Lemon Cream Cheese Pound Cake warm, gently microwave a slice for 10 to 15 seconds or warm it briefly in a low oven. This softens the cake and enhances the buttery, creamy flavors, making it feel freshly baked in every bite.
FAQs
Can I make this pound cake without cream cheese in the batter?
You could omit the cream cheese, but it plays a huge role in the cake’s moist crumb and signature tang. Skipping it will result in a different texture and flavor, so it’s best to include it for the classic Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe experience.
What if I don’t have lemon extract? Can I still make the recipe?
Absolutely! The lemon extract is optional and meant to boost flavor. The fresh lemon juice and zest provide plenty of natural lemon flavor, so your cake will still be delicious without it.
Can I substitute Greek yogurt for sour cream?
Yes, plain Greek yogurt is a great substitute for sour cream and will add a similar tang and moisture to the cake. Just make sure it’s plain and not flavored or sweetened.
How thick should the frosting be?
The frosting should be thick enough to spread without sliding off the cake but soft enough to easily swirl or pipe. If it’s too thin, add a bit more powdered sugar; if too thick, add a teaspoon of lemon juice or milk until it reaches the right consistency.
Is this cake suitable for special occasions?
Definitely! Its beautiful lemon flavor and stunning cream cheese frosting make the Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe perfect for birthdays, holidays, or any celebration where you want to impress with something homemade but effortless.
Final Thoughts
This Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe is a personal favorite that I always return to when I want something both comforting and vibrant. It’s deceptively simple, bursting with fresh flavors, and so indulgently creamy that every slice feels like a special occasion. I hope you’ll give it a try soon and make it your own go-to cake that never disappoints.
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Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 20-30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Cream Cheese Pound Cake is a luscious, moist dessert featuring a rich cream cheese-infused batter enhanced with fresh lemon juice and zest for a bright citrus flavor. Topped with a smooth lemon cream cheese frosting, it makes for an elegant treat perfect for gatherings or afternoon tea.
Ingredients
Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Lemon Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust for desired consistency)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pound Cake: In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for your cake batter.
- Add Eggs and Extracts: Incorporate the eggs one at a time, beating well after each addition to ensure even distribution. Then, stir in the vanilla extract and lemon extract if using, to infuse the batter with aromatic flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, breaking up any lumps for a consistent texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined to avoid overworking the batter. Stir in fresh lemon juice and lemon zest to add vibrant citrus notes.
- Prepare Pan and Pour Batter: Pour the batter evenly into the prepared cake pan, smoothing the top to ensure even baking.
- Bake the Pound Cake: Bake in a preheated oven at 350°F (175°C) for 60-70 minutes (or 45-55 minutes if using a bundt pan). Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
- Prepare Lemon Cream Cheese Frosting: Beat together softened cream cheese and unsalted butter in a medium bowl until smooth and creamy for a perfect frosting consistency.
- Add Powdered Sugar: Gradually incorporate powdered sugar one cup at a time until the frosting reaches your desired thickness, ensuring sweetness and spreadability.
- Flavor the Frosting: Stir in fresh lemon juice, lemon zest, and vanilla extract and beat until fully combined, enhancing the frosting’s citrus flavor.
- Frost the Cake: Once the pound cake is completely cooled, spread the lemon cream cheese frosting evenly over the cake’s top for a beautiful finish.
- Garnish and Serve: Optionally, garnish with additional lemon zest for extra visual appeal and flavor. Slice the cake and serve with your favorite cup of tea or coffee.
Notes
- Use room temperature butter and cream cheese for easier mixing and a smoother batter.
- Check cake doneness by inserting a toothpick in the center; if it comes out clean, it’s done.
- Adjust powdered sugar in frosting to achieve your preferred sweetness and consistency.
- If lemon extract is unavailable, increase fresh lemon juice slightly to enhance the lemon flavor.
- Allow cake to cool completely before frosting to prevent melting and sliding.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For an extra decorative touch, add thin lemon slices on top of the frosting before serving.
