Lemon Cream Cheese Pound Cake
This Lemon Cream Cheese Pound Cake is rich, buttery, and bursting with fresh lemon flavor. Made with cream cheese for a moist texture and topped with a tangy glaze!
Servings: 12 people
Equipment
- Bundt Pan (this pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Lemon emulsion
Ingredients
- Pound Cake Ingredients:
- 3 c All Purpose Flour
- 3 c Granulated Sugar
- 1 ½ c Salted Butter (3 sticks) - room temperature
- 8 oz. Cream Cheese - room temperature
- 5 Large Eggs - room temperature
- 2 tsps Lemon Emulsion
- Pound Cake Glaze Ingredients:
- 1 ½ c Powdered Sugar
- 2 tbsps Whole Milk Add gradually. More or less may be used.
- 1 teaspoon Lemon Emulsion
- Lemon Zest
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Then, using a hand or stand mixer, cream the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add the cream cheese and mix until combined.
- Add in the lemon extract or emulsion.
- Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
- Mix in the flour 1 c at a time until combined.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake the cake for about an hour and 15 minutes.The cake is done once an inserted toothpick comes out clean.
- Allow the cake to cool for 10-15 minutes before removing it from the pan). Allow the cake to cool before applying the icing.
- Glaze Instructions:
- In a bowl, add the powdered sugar, milk and emulsion and mix until combined. Drizzle or pour the icing on the cake as desired. Top with lemon zest (optional).
Video
Notes
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- Use room temperature ingredients for the best texture.
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- Do not overmix the batter; this ensures a tender crumb.
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- Check the pound cake at 70 minutes—every oven bakes differently.