Lemon Cream Cheese Pound Cake -

So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. This Lemon Cream Cheese Pound Cake is more than just a dessert; it’s an experience that will delight your senses and leave you craving more.

Ingredients:

For the Cake:

3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
2 tbsp lemon juice

Preparation:

Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. Alternatively, you can use baking spray with flour. This ensures the cake releases easily after baking.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. This step is crucial for ensuring that the leavening agents are evenly distributed throughout the batter, resulting in a cake that rises properly and has a light, airy texture.

Step 3: In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy. This may take several minutes, so be patient. The goal is to incorporate air into the mixture, which will contribute to the cake’s tenderness.

Step 4: Gradually add the sugar to the butter and cream cheese mixture, beating until well combined. Continue beating for another 2-3 minutes, until the mixture is light and fluffy. This step is important for creating a smooth, even batter.

Step 5: Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This helps to prevent the batter from curdling. Add the lemon juice and mix until just combined. Be careful not to overmix at this stage, as overmixing can result in a tough cake.

Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined, ensuring that there are no streaks of flour remaining.

Step 7: Pour the batter into the prepared loaf pan and spread evenly. Gently tap the pan on the counter to release any trapped air bubbles.

Step 8: Bake for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 60-minute mark, as baking times can vary depending on your oven.

Step 9: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan prevents it from sticking and makes it easier to remove.

Step 10: Once the cake is completely cool, you can slice and serve it. Dust with powdered sugar, top with a lemon glaze, or serve with fresh berries and whipped cream.

COOKING Rating: Intermediate

Serving Suggestions:

Serve slices of the Lemon Cream Cheese Pound Cake with a dollop of whipped cream and fresh berries.
Drizzle the cake with a simple lemon glaze for an extra burst of flavor.
Serve alongside a cup of tea or coffee for a delightful afternoon treat.
Toast slices of the cake and spread with butter or jam for a delicious breakfast.
Serve with a scoop of vanilla ice cream for a decadent dessert.

Tips:

Make sure the butter and cream cheese are softened to room temperature before you begin. This will make it easier to cream them together and result in a smoother batter.
Don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake.
Use fresh lemon juice for the best flavor. Bottled lemon juice can lack the bright, zesty flavor of fresh juice.
If the top of the cake starts to brown too quickly, tent it with foil during the last 20 minutes of baking. This will prevent the top from burning while the inside continues to bake.
Let the cake cool completely before slicing and serving. This will prevent it from crumbling and ensure that the flavors have fully developed.

Prep Time: 20 minutes

Cook Time: 70-80 minutes

Total Time: 90-100 minutes

Nutritional Information: (per slice, based on 12 slices)

Calories: Approximately 350-400 calories Protein: Approximately 5-7 grams Sodium: Approximately 150-200 mg

(Note: These values are approximate and can vary depending on the specific ingredients used.)

Conclusion

This Lemon Cream Cheese Pound Cake is a delightful twist on a classic dessert, offering a perfect balance of sweetness, richness, and tangy citrus flavor. Its moist, tender texture and bright, refreshing taste make it a crowd-pleaser that’s perfect for any occasion. Whether you’re looking for a simple afternoon treat or a show-stopping dessert for a special gathering, this cake is sure to impress. With its easy-to-follow instructions and readily available ingredients, it’s a recipe that anyone can master. So, go ahead and bake up a batch of this Lemon Cream Cheese Pound Cake – you won’t be disappointed!

Questions and Answers:

Q1: Can I use a different type of flour for this recipe?

A: While all-purpose flour is the recommended choice for this Lemon Cream Cheese Pound Cake, you can experiment with other types of flour. Cake flour will result in an even more tender crumb, while gluten-free flour blends can be used for a gluten-free version. However, keep in mind that using different types of flour may affect the texture and rise of the cake, so you may need to adjust the baking time accordingly.

Q2: Can I add lemon zest to this recipe?

A: Absolutely! Adding lemon zest will enhance the lemon flavor of the cake even further. Simply grate the zest of one lemon and add it to the batter along with the lemon juice. Be sure to use a microplane or fine grater to avoid getting any of the bitter white pith.

Q3: How do I store this Lemon Cream Cheese Pound Cake?

A: To keep your Lemon Cream Cheese Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the refrigerator for up to a week. If storing in the refrigerator, allow the cake to come to room temperature before serving for the best flavor and texture. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Q4: Can I make this cake in a different sized pan?

A: While this recipe is designed for a 9×5 inch loaf pan, you can adapt it to other pan sizes. If using a smaller pan, you may need to reduce the baking time. If using a larger pan, you may need to increase the baking time. Keep a close eye on the cake while it’s baking and check for doneness with a wooden skewer.

Q5: What can I do if my cake is browning too quickly on top?

A: If the top of your Lemon Cream Cheese Pound Cake is browning too quickly, you can tent it with foil during the last 20 minutes of baking. This will help to prevent the top from burning while the inside continues to bake. Simply place a sheet of aluminum foil loosely over the top of the cake, being careful not to let it touch the surface.