Are you craving a dessert that's both elegant and effortlessly delicious? Look no further than this Lemon Cream Cheese Pound Cake! This recipe delivers a moist, tender crumb infused with the bright, zesty flavor of lemon and the creamy richness of cream cheese. It's the perfect homemade treat for any occasion – from casual weeknight desserts to impressive gatherings. This easy recipe is surprisingly quick to make, perfect for those busy weeknights when you still want a delicious and healthy meal.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 8 ounces cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- Zest of 2 lemons
- ¼ cup lemon juice
Instructions:
-
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures your cake releases easily and prevents sticking.
-
Cream Together: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender crumb. Use an electric mixer for best results.
-
Add Cream Cheese: Beat in the softened cream cheese until well combined. The mixture might seem a little curdled initially, but it will come together beautifully.
-
Incorporate Eggs & Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
-
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
-
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – be careful not to overmix.
-
Lemon Zest & Juice: Stir in the lemon zest and lemon juice. The lemon zest adds a wonderful aromatic dimension, while the juice enhances the bright citrus flavor.
-
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
-
Cool & Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from becoming soggy.
Tips for the Best Lemon Cream Cheese Pound Cake:
- Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for optimal creaming.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for Doneness: Start checking for doneness around 50 minutes to avoid overbaking.
- Glaze (Optional): A simple lemon glaze adds extra zing! Whisk together powdered sugar with lemon juice until desired consistency is reached.
Variations:
- Blueberry Lemon Pound Cake: Fold in 1 cup of fresh or frozen blueberries along with the lemon zest and juice.
- Raspberry Lemon Pound Cake: Use raspberries instead of blueberries for a different flavor profile.
- Streusel Topping: Sprinkle a crunchy streusel topping over the cake before baking for added texture.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Carbohydrates: 40-45g
- Protein: 4-5g
Note: Nutritional information is an estimate and may vary depending on specific ingredients used.
This Lemon Cream Cheese Pound Cake is a delightful addition to any meal. It's a perfect example of delicious and healthy food recipes that are easy to make. Whether you're a beginner baker or an experienced chef, this recipe is sure to become a favorite in your recipe book. Enjoy!