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Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake Recipe

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 people
Ingredients Method Notes

Ingredients
  

  • 1 1/2 sticks butter at room temperature
  • 4 oz block cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 1/2 cups cake flour
  • 1/4 tsp baking powder
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 3 cups powdered sugar
  • 4 oz block cream cheese-softened
  • 1 lemon juiced and zested
  • 1/4 tsp vanilla

Method
 

  1. Preheat the oven to 325 degrees and grease a 9-inch loaf pan.
  2. In a large bowl, beat the butter, cream cheese, sugar, and vanilla on medium speed until creamy.
  3. Add eggs, one at a time. (Do not over-beat, this will lead to loaf cracking after it cooks)
  4. Add cake flour and baking powder. Beat at lowest speed just until combined. 
  5. Add lemon juice and lemon zest. Stir in using a spoon.
  6. Pour batter into the pan. Place aluminum foil over the top. 
  7. Bake for 45 minutes then remove aluminum foil. Bake an additional 45 minutes, checking often. Pound cakes are fickle, so keep a close eye! The cake is done when a toothpick or knife inserted in the center comes out clean. When the cake is done, remove from oven and cool completely.
  8. Meanwhile, prepare the glaze by mixing powdered sugar, cream cheese, lemon juice, and zest and vanilla in a bowl on low speed using an electric mixer. Adjust the consistency to your liking by adding more powdered sugar to thicken, or more lemon juice to thin it out.
  9. When cake is cooled, pour glaze over top and set aside to “set”.
  10. Garnish with additional lemon zest and fresh berries.

Notes

*It is important to use cake flour when making a pound cake. It has less protein content than regular flour which leads to a light cake with a fine crumb and a less chewy texture.
*Adding eggs one at a time prevents the cake from cracking on the top
*Do as minimal mixing as possible when preparing the batter.