Lemon Cream Cheese Pound Cake: A Citrus Symphony in Every Bite

Embark on a culinary journey of citrus bliss with our Lemon Cream Cheese Pound Cake recipe. This indulgent creation marries the rich, velvety texture of cream cheese with the zesty brightness of lemons, resulting in a pound cake that is nothing short of a flavor symphony. Whether you’re a baking enthusiast or a novice in the kitchen, this recipe promises to elevate your dessert game to new heights.

Ingredients:

For the Pound Cake:

• 1 cup unsalted butter, softened
• 1 package (8 ounces) cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 4 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• Juice of 1 lemon

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• Zest of 1 lemon

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (163°C) and grease a 10-inch tube or bundt pan generously.

2. Cream Butter and Cream Cheese:

• In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.

3. Add Sugar and Eggs:

• Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

4. Combine Dry Ingredients:

• In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients for a uniform batter.

5. Incorporate Lemon Flavor:

• Add the vanilla extract, lemon zest, and lemon juice to the batter. Mix until the flavors are evenly distributed, infusing the cake with a burst of citrus goodness.

6. Bake to Perfection:

• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 75-85 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown.

7. Cool and Prepare Glaze:

• Allow the pound cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. In the meantime, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.

8. Drizzle with Lemon Glaze:

• Once the cake is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Conclusion:

Savor the sophistication of our Lemon Cream Cheese Pound Cake, a dessert that marries the richness of cream cheese with the bright allure of lemons. Each bite is a celebration of texture, flavor, and culinary artistry. Share the love, share the recipe, and let the aroma of citrus-infused elegance fill kitchens around the world.

FAQs

1. Can I use low-fat cream cheese for this recipe?
   • While it alters the richness, you can use low-fat cream cheese for a lighter version.
2. Can I make this cake ahead of time?
   • Absolutely! The flavors intensify over time, making it a perfect make-ahead dessert.
3. What’s the best way to store leftovers?
   • Store the pound cake in an airtight container at room temperature for up to three days or refrigerate for an extended shelf life.
4. Can I substitute lemon extract for fresh lemon juice?
   • Yes, you can, but fresh lemon juice imparts a more vibrant and authentic flavor.
5. Can I freeze slices of the Lemon Cream Cheese Pound Cake?
   • Certainly! Wrap individual slices in plastic wrap and freeze for up to three months. Thaw before serving.