Cream Cheese Lemon Pound Cake
A rich and moist lemon pound cake with a creamy cheese center, perfect for dessert or tea time, appealing to those who love citrus and buttery flavors.
Ingredients
Instructions
- Combine margarine, butter, and cream cheese in a large mixing bowl.
- Add 2 eggs, 1 cup of flour, and 1 cup of sugar.
- Mix slowly until well blended.
- Repeat this process until all ingredients are incorporated.
- Add lemon extract and vanilla extract, then stir well.
- Pour the batter into a Bundt pan.
- Bake at 300°F for 1.5 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To achieve a lighter texture, ensure your margarine and butter are at room temperature before mixing. If you don't have cake flour, you can substitute with all-purpose flour by removing a tablespoon per cup and replacing it with cornstarch. For added flavor, consider folding in some lemon zest or using flavored extracts. This cake can also be dressed up with a light glaze for extra sweetness.
Serving Suggestions
Serve slices of this delicious Cream Cheese Lemon Pound Cake with a dollop of whipped cream or a side of fresh berries for a delightful contrast. It pairs beautifully with a cup of tea or coffee, making it a perfect dessert for afternoon gatherings. For a refreshing twist, serve alongside Barb'S Blueberry Salad for a balanced meal.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To keep it fresh longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Lemon Pound Cake contains roughly 482 calories, with 9g protein, 80g carbohydrates, and 8g fat. It is an excellent source of iron (30% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular butter instead of margarine?
Yes, you can use regular butter in place of margarine. Just ensure that it is softened to room temperature for easy mixing. The flavor will be richer, which complements the cream cheese nicely.
How can I tell when the cake is fully baked?
To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it has wet batter on it, continue baking and check every 5-10 minutes.
Can I add fruit to the batter?
Absolutely! Adding blueberries or raspberries can enhance the flavor of your pound cake. Just make sure to toss the fruit in a bit of flour before folding it into the batter to prevent it from sinking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).