I’m going to work some cake magic and tell you, How to make a delicious lemon cream cheese pound cake. Now this is a pretty simple cake it’s kind I bought myself an abundance of cream cheese because I was planning to have a little party and make a delicious cheesecake but things didn’t go quite to plan i had loads of cream cheese in my fridge and I thought I want to make something different so I thought I’d give this lemon cream cheese pound cake a go and it is so amazing that I thought I’ve got to share the recipe with you lot so what is a lemon cheese cream pound cake it’s pretty simple it’s a straight-up.
I explain that it’s kind of dense and compact yet airy and delicious and it is all of those things it’s super buttery the cream cheese and the lemon add a lovely tang and it’s the kind of cake that you don’t need any kind of icing or accompaniment you can just eat it it’s like a tea time.
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Why We Love This Recipe :
I had baked a lemon dump cake, which was very delicious. So today I made a lemon cream cheese pound cake so share the recipe with you. Personally, lemon cream cheese is my husband’s favorite. I want to make him special so I made this recipe in pound cake which is easy and delicious.
- The lemon cream cheese pound cake recipe is a very Moist soft and rich creamy flavorful dessert.
- No more equipment is needed to make this recipe.
- Perfect for tea time, even the best dessert for a friend and special guest.
- This Lemon pound cake recipe is easy to make, and everyone loves it!
Lemon Cream Cheese Pound Cake Ingredients
| Ingredient | Grams (g) | Cups |
| Soft Butter | 290g | 1 ¼ cups |
| Lemon Zest | 1 lemon | About 1 tablespoon |
| Cream Cheese | 185g | ¾ cup |
| Caster Sugar | 415g | 2 cups |
| Eggs | 5 large | — |
| Plain Flour | 290g | 2 ⅓ cups |
| Baking Powder | ½ teaspoon | ½ teaspoon |
| Salt | Pinch | Pinch |
| Vanilla Extract | ½ teaspoon | ½ teaspoon |
Cream Cheese Adds more flavor and creaminess to the batter
Lemon Zest: Increases the flavor with the fresh lemon juice
Caster Sugar is Used for sweetness and makes it become fluffy
Eggs are used to bind the ingredients together and also used to raise the cake.
Vanilla Extract: removes the egg smell and enhances the flavor.
Plain Flour: Makes the cake sponge.
Baking Powder: Helps the cake rise and become soft and fluffy.
Salt: just a pinch is enough for balance the sweetness and increase the flavors.Icing Sugar: It’s not important for this whole recipe; it’s just used to dust the cake after baking.
Lemon Cream Cheese Pound Cake Tips
For this lemon cream cheese pound cake, Prepare the cake tin going to bake it just that you’re going to bake it in this tin you can get all sorts of gorgeous designs if you don’t have one don’t worry you can also make this in a loaf tin or just a kind of big old chunky cake tin as well so we’re gonna prepare our cake tin.
Apply a generous amount of butter to the pan, making sure to cover all cracks and crevices to prevent the cake from sticking it’s gonna be really sad we don’t want that we want it to be a wonderful happy moment so my kind of preferred way of doing this is actually with a bit of kitchen paper and just because you can really get into all the corners. before that I’m just going to tell you that I’ve preheated the oven to 170 degrees c which is fan-assisted now there are a few baking instructions so make sure that you pay attention. This will help your Lemon Cream Cheese Pound Cake turn out just perfect!”
Making the cake batter
very very simple lemon cream cheese pound cake but there are a few little instructions first so I’ve got some butter here and I’ve got 290 grams of softened butter now you do really want soft butter you can see how kind of spreadable it is there we go and now that just means that we’re going to be able to whip this up so we’re going to be creating all the air for our cake right now.
So we’re going to start by whipping this up on medium to high speed for about three to four minutes. Your butter will turn really white, fluffy, and creamy, so just keep on whipping until you get there. , let’s just take a little look at this butter. It is so pale in color, and it just looks really creamy and quite delicious. Now, you must whip your butter on its own first for the best Lemon Cream Cheese Pound Cake results.”
Add Cream Cheese :
Now we’re going to the next step of making the lemon cream cheese pound cake. If you try to whip the cream cheese and the butter together, you’re never going to get this kind of whippy volume, so I’ve got 185 grams of cream cheese here—just full-fat delicious cream cheese.
Add lemon Zest
At this stage, we’re going to add some lemon zest to the batter for our lemon cream cheese pound cake. This is kind of optional you don’t have to make this lemony but I think lemon cake is just delicious like a lemon drizzle you just can’t beat it or maybe you can this pound cake can beat it so I’m just putting the zest of one regular lemon in I’m putting this in nice and early so that it gets a chance to kind of whip around with the butter and the cheese and pull out as much lemony flavor as possible.
so then we’ll just give these I whipped together just for about a minute just until they’re really well combined so now that those have come together. So the lemon zest will make the lemon cream cheese pound cake recipe very delicious and tangy taste.
Add caster sugar
we’re going to add our sugar so I’ve got caster sugar here if you can only get granulated then that is okay but caster sugar is better for this it’s finer it’s gonna kind of dissolve into the cake a lot easier so I’ve got 415 grams and I’m going to tip all of it into the mixer pop this back down and we’re gonna start it on a low speed and then once it’s combined we’re just gonna whip it up for about two to three minutes. This step will help give your lemon cream cheese pound cake that perfect texture.
Add Eggs
So now you will see that this is quite a loose batter already and we haven’t even added our eggs like it’s quite kind of sloppy and we’re going to be adding a total of five eggs now what we’re going to do is we’re actually going to mix our eggs together in a bowl before we add them so that it doesn’t kind of you don’t get left with kind of clumps of unmixed egg white because that is a thing that could happen when you’ve got a really really soft batter and you want to beat an egg into it. This step will help ensure our lemon cream cheese pound cake turns out smooth and fluffy!”
I hope that made sense so just bear with me also crack five large lovely eggs into this bowl and we’ll whisk them together here we go so now that the eggs have completely broken up we’ve got one kind of liquid going on here I’m going to turn the mixer onto a low speed and we’re going to pour in about an egg’s worth of egg liquid and then we’ll mix that through just for about kind of 20 to 30 seconds before we turn the mixer back down and add a little bit more and just keep doing this until all of your eggs are in your batter so once all of your eggs have combined into your mixture.
Add Vanilla Essence:
Add a little bit of vanilla I’m going to do this by eye and I’m hoping for about a teaspoon of good quality vanilla extract again if you don’t have any do not worry your cake’s still gonna be mighty delicious we’ll just whip that up one more second done.
Add Dry Ingredients in Lemon Cream Cheese Pound Cake:
Take this off for now I’m gonna grab my sieve and into my sieve, I’m gonna add some plain flour so I’ve got 290 grams of plain flour this is quite a small sieve so I’m actually just going to zip that bit in first so on top of the flour we’re gonna pop in half a teaspoon of baking powder to give this lemon cream cheese pound cake batter a little extra air and a good pinch.
Probably about an eighth of a teaspoon of salt again it’s not gonna be salty it’s just gonna pull out all those delicious buttery tangy flavors pop all of this in now before I put it back on the mixer I’m just going to give it a good once over by hand because the mixer tends to make this go everywhere and I’m just going to pop it back on the mixer on the lowest speed and only for a few seconds.
We don’t want to over-mix this now that the flour is gone in we just want to mix it until it’s just combined and that is our beautiful lemon cream cheese pound cake batter completely made.
It’s just time to get it into the tin before we do I’m just going to go once on my mixer because there are some little bits of flour around the edge just going to very gently give it a little fold to make sure that it’s all just one gorgeous batter and now we’ll get it into the bun tin which is kind of easier said than done we’re just going to do little bits at a time I’m just leveling this off a little bit it doesn’t need to be like completely perfect.
Bake Lemon Creamy Cheese Pound Cake:
The oven we’ve preheated it to 170 degrees c we’re going to pop it in for 10 minutes and then we’re going to turn the oven down come back to me in 10 minutes which for you watching will be about 10 seconds so I’ll see you in a second.
Baking the cake so after the first 10 minutes whatever you do don’t open your oven door we don’t want to get loads of cold air in there what we’re going to do is just turn this down to 150 and that’s where we’re going to leave this cake now it’s probably going to take somewhere between an extra 40 to 50 minutes to bake it kind of depends on your tin if you’re doing a loaf tin it might be a little bit less so set it for 30 at least if you’re doing a smaller cake tin and then you’re going to test it we’re gonna use a skewer you’re gonna put it right into the middle of your lemon cream cheese pound cake pull it out if it’s got a little bit of cake batter on it.
Then you wanna leave it in the oven for another five to ten minutes and just keep on testing it until your skewer comes out clean so I’m gonna go for 40 minutes because I’ve baked this a couple of times before Tasting the cake looks pretty awesome don’t you think so like it’s super simple but just baking it in that bun tin it’s giving it this gorgeous golden crust now like I said we don’t need to serve this with anything at all um but I do like to dust it with a little bit of icing sugar just to give it a little.
I just really want to eat this so I’m just gonna crack a little slice open so we can have a look oh it’s so pretty I know it sounds weak it’s just a piece of sponge but it’s so perfectly even and fluffy. The lemon cream cheese pound cake is all ready to be enjoyed!”
Conclusion:
Lemon Cream Cheese Pound Cake is ready to enjoy! It’s very simple and creamy and adding lemon zest flavor enhances your snack time. I hope you like this recipe. Honestly, it’s so good you don’t even need icing, but a little powdered sugar on top is always a nice touch! I really hope you try it out and love it as much as I did. Let me know in the comments how it turns out – I can’t wait to hear what you thin
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