Lemon Cream Cheese Pound Cake

The key is in the method: creaming the butter, cream cheese, and sugar until it’s very light and fluffy. This incorporates air, which is essential for the cake’s structure and texture. Also, make sure all your ingredients are at room temperature so they emulsify properly.

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Lemon Cream Cheese Pound Cake

This recipe yields one stunning 10-inch Bundt cake or two 9×5-inch loaves.

Ingredients

For the Cake:

· 1 ½ cups (3 sticks / 340g) unsalted butter, softened to room temperature
· 1 package (8 oz / 225g) full-fat cream cheese, softened to room temperature
· 3 cups (600g) granulated sugar
· 6 large eggs, at room temperature
· 3 cups (375g) all-purpose flour, spooned and leveled
· 1 teaspoon salt
· 1 teaspoon baking powder
· ¼ cup (60ml) fresh lemon juice (from about 2 lemons)
· Zest of 2 large lemons
· 2 teaspoons pure vanilla extract

For the Lemon Glaze (Optional but Recommended):

· 1 ½ cups (180g) confectioners’ sugar, sifted
· 2-3 tablespoons fresh lemon juice
· 1 tablespoon heavy cream or milk (optional, for a creamier glaze)
· A pinch of salt

Instructions

1. Prepare the Pan and Oven:

· Preheat your oven to 325°F (165°C). A lower temperature is crucial for a pound cake to bake evenly without over-browning.
· Generously grease a 10-12 cup Bundt pan or two 9×5-inch loaf pans with non-stick spray or butter, making sure to get into all the crevices. For extra insurance, dust the greased pan with a little flour, tapping out the excess.

2. Combine Dry Ingredients:

· In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.

3. Cream Butter, Cream Cheese, and Sugar:

· In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and cream cheese on medium speed until completely smooth and creamy, about 2 minutes.
· Gradually add the sugar with the mixer running on medium speed. Once all the sugar is added, increase the speed to medium-high and beat for a full 5-7 minutes, until the mixture is very pale and fluffy. Scrape down the sides and bottom of the bowl as needed.

4. Add Eggs and Flavors:

· Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape the bowl down after the 3rd and 6th egg.
· Beat in the lemon zest and vanilla extract.

5. Combine Wet and Dry Ingredients:

· Reduce the mixer speed to low. Gradually add the flour mixture in three parts, alternating with the lemon juice in two parts, beginning and ending with the flour mixture. Mix just until combined after each addition. Do not overmix!

6. Bake:

· Pour the thick batter into the prepared pan(s) and smooth the top.
· Bake for 75-90 minutes for a Bundt cake, or 60-70 minutes for loaf pans. The cake is done when a long skewer inserted into the center comes out clean or with a few moist crumbs attached.
· The top will be a deep golden brown and may have a crack – this is normal and desirable for a pound cake!

7. Cool Completely:

· Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely before glazing. This waiting period is critical; if you try to remove it while it’s too hot, it may stick or break.

8. Make the Glaze and Serve:

· Once the cake is completely cool, whisk together the sifted confectioners’ sugar, 2 tablespoons of lemon juice, and a pinch of salt. Add the remaining tablespoon of lemon juice or a little cream if you want a thinner, creamier glaze.
· Drizzle the glaze over the cooled cake. Allow the glaze to set for 10-15 minutes before slicing.

Tips for Success

· Room Temperature is Key: This is non-negotiable. Cold ingredients will not emulsify properly, leading to a dense or curdled batter.
· Don’t Overmix After Adding Flour: Overmixing develops gluten, which can make the cake tough. Mix just until the flour disappears.
· Don’t Open the Oven Door: Avoid opening the oven door during the first hour of baking. The rush of cold air can cause the cake to fall.
· Test for Doneness: Oven temperatures vary. Start checking for doneness a few minutes before the recommended time. If the top is browning too quickly, you can tent it loosely with aluminum foil.
· Storage: Store the glazed or unglazed cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes beautifully (without glaze) for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil.

Enjoy your baking! This cake is perfect for a special occasion, a brunch, or simply with a cup of tea.