Tangy Temptation: Lemon Cream Cheese Pound Cake Recipe
Indulge in a delightful dance of flavors with our mouthwatering Lemon Cream Cheese Pound Cake. This tantalizing treat strikes the perfect balance between zesty lemon goodness and rich cream cheese decadence. As you take your first bite, you’ll be transported to a world of tangy-sweet bliss that leaves a lasting impression. Join us as we unveil the secret to creating this exquisite pound cake, a dessert that’s bound to become a favorite for every occasion.
Why Lemon Cream Cheese Pound Cake?
What sets this pound cake apart is the symphony of flavors that harmonize so effortlessly. The bright citrusy notes of lemon intermingle with the creamy richness of cream cheese, creating a dessert that’s both refreshing and indulgent. With its moist and tender crumb, this pound cake is a delightful addition to any dessert table, afternoon tea, or a sweet pick-me-up during a leisurely afternoon.
– 1 cup (226g) of unsalted butter, softened
– 1 package (8oz/226g) of cream cheese, softened
– 2 cups (400g) of granulated sugar
– 4 large eggs, at room temperature
– 3 cups (360g) of all-purpose flour
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/2 teaspoon of salt
– Zest of 2 lemons
– 1/4 cup (60ml) of fresh lemon juice
– 1 teaspoon of pure vanilla extract
– 1/2 cup (120ml) of buttermilk
*Step 1: Preparing the Batter*
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch (25cm) bundt pan, ensuring easy release once the pound cake is baked to perfection.
*Step 2: Creaming the Butter and Cream Cheese*
In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy. The cream cheese adds a luscious dimension to the pound cake’s texture.
*Step 3: Adding Sweetness*
Gradually add the granulated sugar to the creamed mixture, beating until light and airy. This step ensures that the cake has the perfect balance of sweetness.
*Step 4: Incorporating the Eggs*
Add the eggs, one at a time, to the batter, beating well after each addition. The eggs act as binding agents and contribute to the pound cake’s moistness.
*Step 5: Mixing the Dry Ingredients*
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, and mix until just combined.
*Step 6: Zesty Tang and Vanilla Sweetness*
Add the lemon zest, fresh lemon juice, and pure vanilla extract to the batter. These ingredients infuse the pound cake with a burst of tangy-sweet citrus flavors.
*Step 7: Baking to Perfection*
Pour the batter into the prepared bundt pan, smoothing the top for even baking. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
*Step 8: Cooling and Serving*
Once baked to a golden perfection, remove the Lemon Cream Cheese Pound Cake from the oven and let it cool in the pan for about 15 minutes. Then, gently invert it onto a wire rack to cool completely.
Our Lemon Cream Cheese Pound Cake is a sensational dessert that showcases the magic of combining tangy lemon and creamy cream cheese. Its tender crumb and delightful flavor profile make it a beloved treat for any occasion. So, get ready to impress your guests and loved ones with this delectable pound cake recipe that’s bound to become a treasured favorite. Whether it’s a family gathering, afternoon tea, or a moment of self-indulgence, the Lemon Cream Cheese Pound Cake promises a delightful experience that’ll leave everyone coming back for seconds. Enjoy every slice of this tangy temptation!