Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Pound Cake offers a moist, buttery texture with bright lemon flavors, perfect for gatherings or as a delightful dessert for lemon lovers. Its rich, tangy taste pairs beautifully with tea or coffee.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add cream cheese and beat until smooth.
- Beat in lemon juice, vanilla, lemon extract, orange extract, and salt.
- Add eggs one at a time, beating after each addition.
- Gradually add cake flour and beat until smooth.
- Pour batter into a greased and floured Bundt pan.
- Bake at 325°F (163°C) for 90 minutes.
- Cool for 20 minutes, then remove from pan.
- Cool completely before glazing.
- Pour glaze over the cooled cake and serve.
Tips & Substitutions
To enhance the flavor, consider adding a tablespoon of lemon zest along with the lemon juice. If you don't have orange extract, you can substitute it with additional lemon extract. Ensure your butter and cream cheese are at room temperature for easier creaming. If your cake is domed on top, you can trim it for a flat surface before glazing.
Serving Suggestions
This Lemon Cream Cheese Pound Cake is delightful on its own but pairs beautifully with a light lemon glaze or fresh berries for added flavor. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It also makes a lovely accompaniment to tea or coffee during afternoon gatherings.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and freeze it for up to 3 months. To reheat, slice and warm in the microwave for about 10-15 seconds or in the oven at 300°F (149°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cream Cheese Pound Cake contains roughly 522 calories, with 5g protein, 55g carbohydrates, and 26g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 491mg per serving (21% of the Daily Value).
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 low-fat cream cheese in this recipe?
Yes, you can use low-fat cream cheese, but keep in mind that it may affect the texture and richness of the cake. The cake might be slightly less moist and flavorful than if made with regular cream cheese.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown.
Can I add other flavors or ingredients?
Absolutely! You can experiment with other extracts like almond or coconut for a unique twist. Adding poppy seeds or chopped nuts can also enhance the texture and flavor of the cake. Just be mindful of the overall balance of wet and dry ingredients.
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).