Irresistible Cream Cheese Lemon Pound Cake with Tangy Glaze (12-Ingredient Winner!)

If you’re craving a dessert that combines the tangy brightness of lemon with the rich, velvety texture of cream cheese, this Cream Cheese Lemon Pound Cake with Lemon Glaze is your answer. Perfect for spring gatherings, afternoon teas, or simply indulging your sweet tooth, this cake is a delightful treat that brings sunshine to your plate.

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Overview of Recipe Content

What is Cream Cheese Lemon Pound Cake?

Cream Cheese Lemon Pound Cake is a classic dessert that marries the dense, buttery richness of traditional pound cake with the zesty freshness of lemon. The addition of cream cheese not only enhances the cake’s moistness but also adds a subtle tang that complements the lemon flavor beautifully.

Why You’ll Love This Cake

• Moist and Rich: The cream cheese ensures a tender crumb that’s both dense and moist.
• Bright Lemon Flavor: Fresh lemon juice and zest infuse the cake with a refreshing citrusy taste.
• Versatile Dessert: Perfect for any occasion, from casual get-togethers to elegant dinners.
• Make-Ahead Friendly: Tastes even better the next day as the flavors meld together.

Taste and Texture

Imagine a slice of cake that’s buttery and rich, yet lightened by the zing of lemon. The glaze adds a sweet-tart finish that makes each bite irresistible.

Health/Nutritional Benefits

While this cake is an indulgent treat, using fresh lemon juice and zest provides a dose of vitamin C and antioxidants.Enjoying it in moderation can be part of a balanced diet.

Ingredients

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For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 2 ¾ cups granulated sugar
• 6 large eggs
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest (about 2 lemons)
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• ½ tsp lemon zest (optional)

Tools Needed

• Stand mixer or hand mixer
• 12-cup Bundt pan
• Mixing bowls
• Measuring cups and spoons
• Zester or microplane
• Cooling rack

Suggested Substitutions and Additions

• Flour: Substitute with cake flour for a lighter texture.
• Extracts: Add a teaspoon of almond extract for a different flavor profile.
• Add-ins: Fold in fresh blueberries or raspberries for a fruity twist.

How to Make Cream Cheese Lemon Pound Cake

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Step-by-Step Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or use a non-stick baking spray.
2. Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
3. Add Sugar: Gradually add the granulated sugar, beating until the mixture is light and fluffy, about 3-5 minutes.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. This ensures a smooth batter and prevents curdling.
5. Add Flavorings: Mix in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
7. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing to keep the cake tender.
8. Bake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cake to cool in the pan for 10-15 minutes, then invert onto a cooling rack to cool completely.
10. Prepare Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Add lemon zest if desired.
11. Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.

What to Serve with Cream Cheese Lemon Pound Cake

• Fresh Berries: Strawberries, blueberries, or raspberries complement the lemon flavor beautifully.
• Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast.
• Tea or Coffee: Serve with a cup of Earl Grey tea or a strong coffee for a delightful pairing.

Tips for Making It Perfect

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter.
• Don’t Overmix: Mix just until the ingredients are combined to avoid a dense cake.
• Properly Grease the Pan: Use a non-stick spray with flour or butter and flour the pan to prevent sticking.
• Cool Completely Before Glazing: Allow the cake to cool fully to prevent the glaze from melting off.

Storage Instructions

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: For longer storage, refrigerate for up to a week. Bring to room temperature before serving.
• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

General Information

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Lemon pound cake has its roots in European baking, traditionally made with a pound each of butter, sugar, eggs, and flour. The addition of cream cheese is a modern twist that adds richness and moisture. This cake is especially popular in the spring and summer months when lemons are at their peak.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can be used in a pinch, fresh lemon juice provides a brighter, more vibrant flavor.

Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day as the flavors have time to meld together.

What if I don’t have a Bundt pan?

You can use two 9×5-inch loaf pans instead. Adjust the baking time accordingly, starting to check for doneness at around 60 minutes.

Conclusion

This Cream Cheese Lemon Pound Cake with Lemon Glaze is a delightful dessert that combines the richness of cream cheese with the bright flavor of lemon. It’s perfect for any occasion and is sure to impress your family and friends.

If you enjoyed this recipe, you might also like these lemon-inspired treats:

• Lemon Blueberry Pound Cake
• Lemon Ricotta Cake

Happy baking!

Interactive Elements

We’d love to see your creations! Share a photo of your Cream Cheese Lemon Pound Cake on Pinterest and tag us at @poulefrecipe. Don’t forget to leave a comment below with your thoughts and any variations you tried!

Nutritional Information

Nutrient	Amount per Serving
Calories	450
Total Fat	22g
Saturated Fat	13g
Cholesterol	125mg
Sodium	220mg
Total Carbohydrates	58g
Dietary Fiber	1g
Sugars	38g
Protein	6g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

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