Lemon Cream Cheese Pound Cake
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
- 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.
- Mix dry ingredients: Combine cake flour and salt. Stir in poppy seeds if using.
- 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.
- Add dry ingredients: Stir (do not beat) flour mixture into the batter until just combined.
- Beat egg whites: In a separate bowl, beat egg whites to soft peaks. Fold gently into batter.
- 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.
- 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.
• 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.