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Lemon Cream Cheese Pound Cake Recipe

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4.2 from 64 reviews

This Lemon Cream Cheese Pound Cake is a rich and moist dessert featuring a creamy, tangy lemon flavor balanced with the smooth texture of cream cheese. Perfectly baked to a dense yet fluffy consistency, it’s ideal for serving with whipped cream, ice cream, or lemon curd for an extra indulgent treat.

Ingredients

Main Ingredients

  • 8 oz Cream Cheese, softened to room temperature
  • 10 oz (1 1/4 Cups) Unsalted Butter, softened to room temperature
  • 1 oz (2 Tablespoons) Vegetable Oil
  • 550 Grams (2 3/4 Cups) Granulated/Caster Sugar
  • 2 Tablespoons Lemon Zest
  • 2 Teaspoons Pure Vanilla Extract
  • 1 Tablespoon Pure Lemon Extract
  • 6 Large Eggs, at room temperature
  • 345 Grams (3 Cups) Cake Flour
  • 1/2 Teaspoon Salt

Serving Suggestions

  • Whipped Cream
  • Ice Cream
  • Lemon Curd

Instructions

  1. Prepare and Preheat: Preheat your oven to 300°F (149°C). Heavily grease a 10-cup bundt pan and set it aside while you prepare the batter.
  2. Cream Butter and Cream Cheese: In the bowl of an electric stand mixer or a large mixing bowl with a handheld electric mixer, beat the softened cream cheese and butter together for two minutes until light and fluffy. Scrape down the sides to ensure even mixing.
  3. Add Vegetable Oil: Add the vegetable oil and continue mixing for another minute or two until fully incorporated, scraping the bowl as needed.
  4. Cream Sugar and Lemon Zest: Add the granulated sugar and lemon zest and beat the mixture for 4 to 6 minutes. This extended creaming step is crucial to achieve a smooth batter and tender crumb.
  5. Add Flavors and Eggs: Mix in the lemon extract and vanilla extract. Add the eggs one at a time, mixing after each addition until fully combined and no egg yolks remain. The batter may appear curdled, which is normal at this stage.
  6. Fold in Dry Ingredients: Gently fold in half of the cake flour and salt using a spatula to avoid over-mixing. Then fold in the remaining flour with care to maintain a light texture.
  7. Transfer and Bake: Pour the batter into the prepared bundt pan, using an offset spatula to spread it evenly. Bake in the preheated oven for 80 to 90 minutes, or until the internal temperature reaches 210°F (99°C).
  8. Cool the Cake: Allow the cake to cool in the pan for 20 minutes, then carefully invert it onto a wire rack to cool completely.
  9. Serve and Store: Serve the cake with whipped cream, ice cream, or lemon curd as desired. Store any leftovers in an airtight container at room temperature for up to 4 days.

Notes

  • Ensure all dairy and eggs are at room temperature for better batter incorporation.
  • Do not rush the creaming process of butter, cream cheese, and sugar; this helps achieve the cake’s tender crumb.
  • The batter may look curdled after adding eggs, but this is normal and won’t affect the final texture.
  • Use cake flour for a lighter texture; all-purpose flour may result in a denser cake.
  • Check doneness by internal temperature (210°F/99°C) rather than solely by time, as oven temperatures may vary.
  • This pound cake keeps well at room temperature for up to four days; refrigerating can dry it out.

Find it online: https://recipethrive.com/lemon-cream-cheese-pound-cake-recipe/