Lemon Cream Cheese Pound Cake

 

 

Lemon Cream Cheese Pound Cake

Moist, tender, and bright with lemon — finished with a sweet-tart glaze.

Ingredients

Cake

  • 2 cups (8 oz) cake flour
  • ½ scant teaspoon salt
  • 8 oz unsalted butter, room temperature (omit salt if using salted butter)
  • 8 oz cream cheese, softened
  • 2 cups (14 oz) granulated sugar
  • 6 large eggs, separated, room temperature
  • 2 tsp lemon zest and 1 tsp lemon oil (or 2 tbsp lemon zest)
  • 1 ½ tsp poppy seeds (optional)

Glaze

  • 1 tsp butter
  • ⅔ cup powdered sugar
  • 5–6 tsp fresh lemon juice

Directions

  1. Prepare the pan: Preheat oven to 325°F (165°C). Spray a light-colored tube pan or 12-cup Bundt pan with flour-added cooking spray.
  2. Mix dry ingredients: Combine cake flour and salt. Stir in poppy seeds if using.
  3. Cream butter and sugar: In a stand mixer, beat butter, cream cheese, and sugar for 5–8 minutes. Add egg yolks and beat 2 minutes more. Mix in lemon zest and lemon oil.
  4. Add dry ingredients: Stir (do not beat) flour mixture into the batter until just combined.
  5. Beat egg whites: In a separate bowl, beat egg whites to soft peaks. Fold gently into batter.
  6. Bake: Pour batter into pan. Bake 60–80 minutes (internal temp ≈210°F). A skewer should come out clean or with moist crumbs. Cool 10 minutes in pan, then invert onto rack to cool completely.
  7. Make glaze: Melt butter in a microwave-safe cup. Stir in powdered sugar, then add lemon juice a teaspoon at a time until thin enough to drizzle. Pour over cooled cake.

Notes

• Baking times vary: darker pans bake faster; lighter or thicker pans may need up to 90 minutes.
• If using one mixer bowl, beat egg whites first, transfer to another bowl, then continue with the paddle attachment.
• For extra lemon flavor, add more zest to the glaze.

 

Classic lemon pound cake with a rich cream cheese base — perfect for any occasion.

 

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