Lemon Cream Cheese Pound Cake

Step 2: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and fluffy. Slowly add in the sugar, one cup at a time, and continue beating until the mixture becomes light, pale, and creamy. This process introduces air into the batter, which helps the cake rise properly.

Step 3: Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is evenly mixed. This step builds structure while maintaining richness.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening is evenly distributed throughout the batter.

Step 5: Combine Wet and Dry

Gradually add the dry mixture into the butter-cream cheese base, mixing on low speed until just incorporated. Overmixing at this stage can result in a tough cake, so stop once the flour disappears.

Step 6: Add Flavorings

Gently fold in the fresh lemon juice, lemon zest, and vanilla extract. The zest is key here – it holds the aromatic oils of the lemon and delivers that signature citrus punch.

Step 7: Fill the Pan and Bake

Pour the thick batter into your prepared bundt pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles. Place it in the oven and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil halfway through baking.

Step 8: Cool the Cake

Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely. Patience is important here – unmolding too soon may cause the cake to break apart.

Step 9: Prepare the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Adjust the consistency by adding more sugar for thickness or more juice for a thinner drizzle.

Step 10: Finish with a Glaze

Once the cake is fully cooled, drizzle the glaze generously over the top, allowing it to cascade down the sides for a beautiful presentation. For an extra touch, sprinkle a bit of additional lemon zest on top.

Tips for Success

• Room Temperature Ingredients: Using softened butter, cream cheese, and eggs helps create a smoother batter and more even bake.
• Do Not Rush Baking: Pound cakes are dense by nature, so they need lower heat and longer baking to cook through without drying out.
• Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully for up to 3 months.

Serving Ideas

This Lemon Cream Cheese Pound Cake is delicious on its own, but you can take it a step further:

• Serve slices with fresh berries and whipped cream.
• Pair with a scoop of vanilla ice cream for a summer dessert.
• Dust lightly with powdered sugar instead of glazing for a more subtle finish.

Final Thoughts

The Lemon Cream Cheese Pound Cake is a bright, tangy twist on a traditional favorite. With its moist texture, buttery richness, and citrus zing, it’s a cake that’s as comforting as it is refreshing. Whether served at a family dinner or brought to a gathering, it’s guaranteed to be a crowd-pleaser.

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