Lemon Cream Cheese Pound Cake From Scratch

There’s something truly special about a dessert that combines the richness of cream cheese with the zesty brightness of lemon. The Lemon Cream Cheese Pound Cake is a nostalgic favorite that captures this delightful balance, offering a moist, tender, and buttery slice that melts in your mouth. As an old family recipe, it carries the warmth of tradition and the joy of sharing with loved ones.

Why You’ll Love This Recipe

This Lemon Cream Cheese Pound Cake is a classic that never goes out of style. Its perfect texture and flavor make it a crowd-pleaser, ideal for any occasion. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon tea, its simplicity and elegance will win you over. Plus, it’s made from scratch, ensuring the freshest taste possible.

Kitchen Equipment You’ll Need

• 10-cup tube pan or bundt pan
• Electric mixer
• Mixing bowls
• Wire rack
• Spatula

Ingredients

• 1 and 1/2 cups butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 6 large eggs, at room temperature
• 3 cups granulated white sugar
• 3 cups all-purpose flour
• 1 tablespoon lemon extract

Step-by-Step Instructions

1. Preheat your oven to 350°F. Coat a 10-cup tube pan or bundt pan with solid vegetable shortening and sugar, or use a Wilton cake release.
2. In the bowl of an electric mixer, beat the butter and cream cheese together until smooth and creamy.
3. Add the sugar to the mixture and beat until fluffy and slightly lighter in color.
4. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
5. Gradually add the flour to the mixture, mixing until just combined.
6. Stir in the lemon extract until the batter is smooth.
7. Pour the batter into the prepared pan, spreading it evenly.
8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with dry crumbs.
9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto a serving tray. Allow it to cool completely before covering.
10. Store the cake in an airtight container at room temperature for 3 to 4 days.

Tips for Success

• Ensure all ingredients are at room temperature for a smooth, even batter.
• Be careful not to overmix the batter once the flour is added to maintain the cake’s tender texture.
• Use fresh, high-quality lemon extract for the best flavor.

Additional Tips and Variations

For a fun twist, try adding a lemon glaze made of powdered sugar and lemon juice drizzled over the cooled cake. You can also incorporate lemon zest into the batter for an extra punch of citrus flavor.

Nutritional Highlights (Per Serving)

This cake is rich and indulgent, offering a satisfying treat when enjoyed in moderation. Please consult a nutritional calculator for specific details based on your serving size.

Frequently Asked Questions (FAQ)

• Can I freeze this cake? Yes, wrap it tightly in plastic wrap and foil before freezing for up to 3 months.
• Can I use a different type of extract? Absolutely, vanilla or almond extract can be used for a different flavor profile.
• Do I need to refrigerate leftovers? It’s best stored at room temperature in an airtight container.

Conclusion

This Lemon Cream Cheese Pound Cake is a delightful reminder of the comfort found in classic recipes. Its refreshing lemon flavor and creamy texture are sure to make it a favorite in your home. I invite you to try this recipe and share your experiences—perhaps it will become a cherished tradition in your family as well!