Print

Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lemon Cream Cheese Pound Cake is a moist, rich cake with a refreshing citrus flavor, topped with a creamy lemon cream cheese frosting. The perfect treat for any occasion, it combines the tanginess of lemon with the smooth richness of cream cheese.

Ingredients

Scale

For the Cake:

  • 1 cup (226g) unsalted butter, softened
  • 1 (8oz) package cream cheese, softened
  • 2 ½ cups (500g) granulated sugar
  • 6 large eggs
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For the Frosting:

  • 1 (8oz) package cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract

Instructions

  • Prepare the Cake Batter:
    Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or spray it with non-stick baking spray.
    In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy (about 3-4 minutes).
    Gradually add the sugar and beat until light and creamy.
    Add the eggs one at a time, beating well after each addition.
    In a separate bowl, sift together the flour, baking powder, and salt.
    Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
    Stir in the lemon zest, lemon juice, and vanilla extract.
  • Bake the Cake:
    Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
    Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
    Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  • Make the Frosting:
    In a large bowl, beat the cream cheese and butter together until smooth and creamy.
    Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid splattering.
    Add the lemon juice, lemon zest, and vanilla extract, and beat until the frosting is light and fluffy.
  • Frost the Cake:
    Once the cake has completely cooled, spread the frosting generously over the top and sides of the cake.
    Use a piping bag with a decorative tip to add rosettes or swirls, if desired.
    Garnish with additional lemon zest or thin slices of lemon for a decorative touch.

Notes

  • Ensure the cake is completely cool before frosting to prevent melting the frosting.
  • This cake can be stored in the fridge for up to 3-4 days for optimal freshness.

Nutrition

Find it online: https://deliceflash.com/lemon-cream-cheese-pound-cake-with-lemon-cream-cheese-frosting/