Lemon Zest Cream Cheese Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 20 min
🍽 Serves: 12
★★★★★
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If you're looking for a dessert that strikes the perfect balance between rich and refreshing, this Lemon Zest Cream Cheese Pound Cake is your go-to. It's a delightful twist on the classic pound cake, combining the creamy texture of cream cheese with the bright, zesty flavor of fresh lemon. Perfect for any occasion, this cake is sure to impress.

Ingredients for Lemon Zest Cream Cheese Pound Cake

Butter is the foundation of our pound cake, providing richness and moisture. Make sure it's softened for easy mixing. Cream cheese adds a velvety texture and subtle tang that complements the lemon. Granulated sugar sweetens the cake, balancing the tartness of the lemon. Eggs are crucial for structure and moisture, so adding them one at a time helps to keep the batter smooth. All-purpose flour gives the cake its body, while baking powder adds just the right amount of lift. A pinch of salt enhances all the flavors. Vanilla extract adds warmth and depth, and the lemon zest and fresh lemon juice are the stars, providing that vibrant citrus flavor. Finally, whole milk ensures a moist crumb and smooth batter.

Tips & Tricks

  • Ensure all your ingredients are at room temperature for a smoother batter.
  • Don't rush the creaming process with the butter and cream cheese; it's key to a light cake.
  • If you're out of whole milk, you can substitute with half-and-half for a similar richness.

Serving Suggestions

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a special touch, drizzle with a simple lemon glaze or serve with fresh berries to enhance its citrusy flavor. It's an excellent choice for brunch, afternoon tea, or as a light dessert after dinner.

Frequently Asked Questions

Can I use low-fat cream cheese?
It's best to use full-fat cream cheese for the richest flavor and texture.
How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Can I freeze this cake?
Yes, you can freeze it! Wrap the cake tightly in plastic wrap and foil before freezing. It will keep for up to 3 months.

Lemon Zest Cream Cheese Pound Cake Recipe Walkthrough

First, preheat your oven to 325°F and generously grease a 10-inch bundt pan. This will help your cake release smoothly once baked. In a large mixing bowl, start by creaming together the butter and cream cheese. You want them to be smooth and well combined, which sets the stage for a perfectly textured cake.

Next, gradually add the sugar to the butter and cream cheese mixture. Beat until the mixture is light and fluffy; this step is crucial for incorporating air, which helps the cake rise beautifully. Now, add in the eggs one at a time, mixing well after each addition to maintain a smooth and airy batter.

Stir in the vanilla extract, lemon zest, and fresh lemon juice. These ingredients will infuse the batter with their aromatic qualities, making the cake irresistibly fragrant. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, alternating with the milk. This alternating method helps keep the batter smooth and lump-free.

Once your batter is ready, pour it into the prepared bundt pan and smooth out the top with a spatula. Pop it in the oven and bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Why You'll Love This Recipe

  • Combines the richness of cream cheese with the fresh zing of lemon.
  • Perfectly moist with a tender crumb.
  • Simple ingredients you probably already have at home.
  • Makes your kitchen smell heavenly while baking.

Ingredients

1 cup unsalted butter (softened)
8 oz cream cheese (softened)
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbsp lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk

Step-by-step Instructions

1. Preheat your oven to 325°F and grease a 10-inch bundt pan.
2. In a large bowl, cream together the butter and cream cheese until smooth.
3. Gradually add the sugar, beating until the mixture is light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the vanilla extract, lemon zest, and fresh lemon juice.
6. In a separate bowl, combine the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

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