Lemon Cream Cheese Pound Cake
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
14
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Course
Cake
Lemon Cream Cheese Pound Cake
Description
This pound cake incorporates room temperature cream cheese and unsalted butter creamed together until smooth, then combined with sugar mixed with lemon zest. Eggs are added gradually, followed by flour and vanilla extract, along with lemon juice and optional lemon extract to amplify the citrus notes. The batter is baked in a greased bundt pan to develop a golden crust and tender interior.
After baking, the cake is cooled and then brushed with a lemon syrup made from sugar, water, and lemon juice. This adds moisture and a concentrated lemon flavor to the crumb. The result is a dense yet soft cake combining buttery richness with lemon brightness.
Store the cake covered at room temperature for several days to maintain freshness. It can be sliced for tea time or dessert, offering a classic flavor profile enhanced by the cream cheese and citrus balance.
Ingredients
- 8 ounces cream cheese room temperature
- 1 ½ cups butter room temperature, unsalted
- lemon zest zest of 4 lemons
- 3 cups sugar
- 6 egg large
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract pure
- 2 tablespoons lemon juice
- 1 teaspoon lemon extract optional
For the Lemon syrup
- 2 tablespoons sugar
- 2 tablespoons water
- 1 ½ tablespoons lemon juice
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter and cream cheese until smooth.
- In a medium bowl, combine the sugar and lemon zest and mix together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla, lemon juice, and lemon extract and mix thoroughly.
- Pour into prepared pan. Bake at 325°F for 1 hour and 25 minutes to 1 hour 30 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean. Let cool in pan a few minutes before turning out onto a wire rack to cool completely.
- While the cake is cooling, make the syrup. Bring sugar, water, and lemon juice to a boil in a small saucepan. Brush all over the cake while still warm.
Notes
- Store the cake covered at room temperature for up to 3 days to maintain moisture and flavor.
User Reviews
Overall Rating
4.5
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