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
Scale
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.
