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
Scale
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.
