Lemon-Cheese Pound Cake
Lemon-Cheese Pound Cake is a rich, moist dessert combining tangy lemon flavor with creamy cheese, perfect for special occasions or afternoon tea. Its tender crumb and zesty aroma make it a delightful treat for those who enjoy classic, flavorful baked goods with a hint of citrus.
Ingredients
Instructions
- Cream together the shortening, oleo, and cream cheese.
- Add sugar and beat until fluffy.
- Add eggs one at a time and beat well after each addition.
- Add lemon flavoring.
- Fold in the plain flour, reserving 1/4 cup.
- Mix the reserved 1/4 cup flour with grated cheese.
- Add the flour-cheese mixture to the cake batter and fold in.
- Pour the batter into a greased and floured tube pan.
- Place the pan in a cold oven.
- Bake at 275°F (135°C) for 1 1/2 hours.
- Do not open the oven door while baking.
- Remove the cake and cool for 10 minutes before removing from the pan.
Tips & Substitutions
For a lighter texture, consider substituting half the vegetable shortening with applesauce or Greek yogurt. If you can't find lemon flavoring, fresh lemon zest can provide a similar citrus note. To prevent sticking, ensure the tube pan is well greased and floured. This cake can also be enhanced with a glaze made from powdered sugar and lemon juice for added flavor.
Serving Suggestions
Serve slices of Lemon-Cheese Pound Cake with a dollop of whipped cream or alongside fresh berries for a refreshing contrast. It pairs beautifully with a cup of tea or coffee. For a special treat, consider serving it with Snowball Snacks or a fruit salad to complement the citrus flavor.
Storage & Reheating
Store leftover Lemon-Cheese Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or until warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Cheese Pound Cake contains roughly 670 calories, with 11g protein, 86g carbohydrates, and 32g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron and calcium.
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 a different type of flour?
Yes, you can substitute the plain flour with cake flour for a lighter texture. However, if opting for all-purpose flour, consider adding a teaspoon of baking powder to mimic the lift provided by self-rising flour.
What can I do if the cake sinks in the middle?
A sinking cake often indicates that it was underbaked or the oven temperature was too low. Ensure the oven is properly calibrated and avoid opening the door during baking. If you notice it sinking, check for doneness by inserting a toothpick; it should come out clean.
How can I enhance the lemon flavor in the cake?
To boost the lemon flavor, consider adding a tablespoon of fresh lemon juice along with the lemon flavoring. You can also incorporate lemon zest for added depth. For an extra citrus kick, a lemon glaze on top after baking can make the flavor pop even more.
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).