If you have a soft spot for rich, buttery desserts that balance zest and creaminess perfectly, then this Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe is just what you need in your baking repertoire. The tender crumb of the pound cake, elevated by the tangy brightness of fresh lemon juice and zest, combines with the luscious, velvety cream cheese frosting to create a slice of pure joy. It’s a classic recipe that feels both indulgent and refreshing, making every bite a celebration of flavor and texture that friends and family will rave about.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to nailing this cake. Each component plays a vital role—whether it’s the richness from butter and cream cheese, the tang from fresh lemons, or the lightness the eggs bring to the batter. Here’s what you’ll need:
- Unsalted butter (1 cup, 2 sticks), softened: Gives the cake its rich, creamy texture and helps create a tender crumb.
- Cream cheese (8 oz), softened: Adds moisture and tang to the cake, keeping it soft and flavorful.
- Granulated sugar (2 cups): Sweetens while helping the batter aerate.
- Large eggs (4): Provide structure and richness to the cake.
- Vanilla extract (1 teaspoon): Layers subtle warmth to balance the lemon’s brightness.
- Lemon extract (1 teaspoon, optional): Boosts lemon flavor without extra acidity.
- All-purpose flour (3 cups): The foundation of the cake, giving it substance and body.
- Baking powder (1/2 teaspoon): Helps the cake rise perfectly without becoming fluffy.
- Salt (1/4 teaspoon): Enhances flavor and balances sweetness.
- Sour cream (1/2 cup): Adds moisture and a subtle tang that complements the lemon zest.
- Fresh lemon juice (2 tablespoons): Provides bright citrus notes for a fresh, lively taste.
- Lemon zest (1 tablespoon): Packs in essential oils, intensifying that zesty lemon flavor.
- Cream cheese (8 oz), softened (for frosting): Creates a smooth, creamy base for the frosting.
- Unsalted butter (1/2 cup), softened (for frosting): Adds richness and body to the frosting.
- Powdered sugar (3-4 cups, adjusted for consistency): Sweetens and thickens the frosting for easy spreading.
- Fresh lemon juice (2 tablespoons, for frosting): Gives the frosting a fresh, tangy kick.
- Lemon zest (1 tablespoon, for frosting): Infuses the frosting with aromatic lemon essence.
- Vanilla extract (1 teaspoon, for frosting): Balances flavors and adds depth.
How to Make Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
Step 1: Prepare the Pound Cake Base
Start off by creaming together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which helps create that tender texture we all crave in a pound cake.
Step 2: Add the Eggs and Extracts
Add the eggs one at a time, beating well after each addition to keep the mixture smooth and well-blended. Then stir in the vanilla extract and lemon extract if you’re using it, which adds an extra layer of citrus flavor that brightens every bite.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these first ensures an even distribution of the leavening agents and prevents clumps in your batter.
Step 4: Mix Everything Together
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. This keeps your batter perfectly moist and smooth without overmixing. Then fold in the fresh lemon juice and lemon zest for that unmistakable fresh lemon punch.
Step 5: Bake the Cake
Transfer the batter into your prepared pan and spread it evenly. Bake the cake for 60 to 70 minutes, or 45 to 55 minutes if using a bundt pan. You’ll know it’s done when a toothpick inserted in the center comes out completely clean.
Step 6: Cool the Cake
Allow the cake to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. This rest time helps the cake to firm up, making it easier to frost later on.
Step 7: Make the Lemon Cream Cheese Frosting
In a bowl, beat together the softened cream cheese and butter until silky and creamy. Then slowly add powdered sugar, about a cup at a time, adjusting until the frosting is thick but spreadable. Stir in fresh lemon juice, lemon zest, and vanilla extract, and beat until everything is combined into a luscious frosting.
Step 8: Frost and Garnish
Once the cake is completely cool, spread the frosting evenly over the top. For an extra special touch, garnish your masterpiece with additional lemon zest. The fresh zest not only looks beautiful but adds a pop of vibrant aroma.
How to Serve Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
Garnishes
Sprinkling a little extra grated lemon zest or even thin lemon slices elevates the cake’s appearance and flavor. For a pop of color and texture, fresh berries like blueberries or raspberries can be delightful alongside the creamy frosting.
Side Dishes
This cake pairs wonderfully with a simple, unsweetened cup of hot tea or bold coffee to balance its sweetness. A light citrus sorbet or a dollop of whipped cream can also create a refreshing complement that keeps your palate excited.
Creative Ways to Present
For a festive occasion, serve individual slices topped with edible flowers or a drizzle of a lemon glaze. Alternatively, turn this pound cake into mini trifles by layering crumbled cake with lemon curd and whipped cream in pretty glasses. It’s a fun, elegant twist that guests will adore.
Make Ahead and Storage
Storing Leftovers
Once frosted, store leftover pound cake covered tightly with plastic wrap or in an airtight container in the refrigerator. This keeps it fresh and prevents the frosting from drying out for up to 4 days.
Freezing
If you want to save some for later, slice the cake and freeze it without frosting first. Wrap each piece well to avoid freezer burn. When ready to enjoy, thaw slices in the fridge overnight and frost fresh just before serving for best texture.
Reheating
Reheat slices gently in the microwave for about 15-20 seconds to revive that fresh-baked warmth. The frosting softens beautifully when warmed slightly, making each bite taste like it was just out of the oven.
FAQs
Can I make this Lemon Cream Cheese Pound Cake without lemon extract?
Absolutely! The fresh lemon juice and zest provide plenty of bright lemon flavor, so lemon extract is optional. Skip it if you prefer a more natural citrus taste without any artificial notes.
What kind of pan works best for this pound cake?
You can use a traditional loaf pan for a classic shape or a bundt pan for a more decorative presentation. Just adjust the baking time accordingly to keep the cake moist and perfectly baked.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready. Check towards the end of baking to avoid drying it out.
Can I substitute the sour cream with something else?
Yes, Greek yogurt is a great alternative that adds similar moisture and tang. Just use an equal amount to keep the texture balanced.
Is it okay to make the frosting in advance?
You can prepare the frosting a day ahead and keep it refrigerated. Bring it to room temperature and give it a quick whip before spreading to restore its creamy texture.
Final Thoughts
This Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe is truly a delightful way to brighten any day or occasion. Its perfect balance of tangy and sweet, creamy and crumbly, makes it a recipe you’ll want to come back to again and again. Once you try this cake, you’ll find it hard to resist sharing it with everyone you know!
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Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 20-30 minutes
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and moist Lemon Cream Cheese Pound Cake topped with a tangy Lemon Cream Cheese Frosting, perfect for any dessert occasion. This classic pound cake is enhanced with fresh lemon juice and zest for a bright citrus flavor, paired with a creamy frosting that complements the cake’s buttery texture.
Ingredients
Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Lemon Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust for desired consistency)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pound Cake: In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
- Add the Eggs and Extracts: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon extract (if using).
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined. Stir in the fresh lemon juice and lemon zest.
- Prepare Pan and Pour Batter: Pour the batter into the prepared baking pan and spread evenly.
- Bake the Pound Cake: Bake in a preheated oven at 325°F (163°C) for 60-70 minutes (if using a bundt pan, bake for 45-55 minutes), or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired thickness.
- Flavor the Frosting: Stir in the fresh lemon juice, lemon zest, and vanilla extract, then beat until fully combined.
- Frost the Cake: Once the pound cake has completely cooled, spread the lemon cream cheese frosting evenly over the top of the cake.
- Garnish: Optionally, garnish with additional lemon zest for extra flavor and decoration.
- Serve and Enjoy: Slice the cake and serve. This lemon cream cheese pound cake pairs wonderfully with a cup of tea or coffee.
Notes
- Ensure all dairy ingredients are at room temperature for smooth mixing.
- Adjust powdered sugar in frosting to reach desired sweetness and consistency.
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Check cake doneness early if using a bundt pan, as baking times vary.
- Store any leftover cake covered in the refrigerator for up to 3 days.
