Lemon Cream Cheese Pound Cake Recipe

Introduction

Indulge your taste buds with the delightful tanginess of lemon and the rich creaminess of cream cheese in this delectable Lemon Cream Cheese Pound Cake. This recipe is perfect for those who love the combination of sweet and citrus flavors. Whether you’re hosting a special occasion or simply craving a slice of heaven, this cake will surely satisfy your dessert cravings.

Ingredients

• 1 ½ cups unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• ¼ cup fresh lemon juice

Steps

Step 1: Preparing the Batter

1. Preheat your oven to 325°F (165°C) and grease a 10-inch tube pan.
2. In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the lemon zest and vanilla extract.

Step 2: Combining the Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Gradually add the dry mixture to the creamed mixture, alternating with the milk.
3. Continue mixing until all the ingredients are well combined.
4. Gently stir in the fresh lemon juice.

Step 3: Baking the Cake

1. Pour the batter into the greased tube pan.
2. Smooth the top with a spatula to ensure even baking.
3. Bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and let it cool in the pan for 10 minutes.
5. Transfer the cake to a wire rack to cool completely.

Keto and Low Carb Variations

For those following a keto or low carb lifestyle, you can make a few simple substitutions to enjoy a guilt-free version of this Lemon Cream Cheese Pound Cake. Replace the granulated sugar with a keto-friendly sweetener such as erythritol or stevia. Instead of all-purpose flour, use almond flour or coconut flour. Adjust the quantities accordingly, as alternative flours may require different ratios. Additionally, ensure the cream cheese and butter are full-fat options to maintain the richness of the cake.

Tips

• Ensure that the butter, cream cheese, and eggs are at room temperature for a smoother batter.
• Zest the lemons before juicing them to make the process easier.
• For a stronger lemon flavor, you can add an extra teaspoon of lemon zest or increase the amount of lemon juice.
• To prevent the cake from sticking to the pan, thoroughly grease it and consider lining the bottom with parchment paper.
• Allow the cake to cool completely before slicing to ensure clean and neat slices.

FAQs

1. Can I use lemon extract instead of fresh lemon juice?

Yes, you can use lemon extract as a substitute. However, fresh lemon juice provides a more vibrant and natural flavor.

2. How long does the cake stay fresh?

When stored in an airtight container at room temperature, this cake can stay fresh for up to 3 days. You can also refrigerate it for longer shelf life.

3. Can I freeze the Lemon Cream Cheese Pound Cake?

Absolutely! Wrap the cake tightly in plastic wrap and then place it in a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator before serving.

Conclusion

Indulge in the divine flavors of this Lemon Cream Cheese Pound Cake. The combination of tangy lemon and creamy cream cheese creates a delightful dessert that will impress your family and friends. Whether enjoyed on its own or paired with a cup of tea or coffee, this cake is sure to satisfy your cravings. Give this recipe a try, and enjoy a slice of citrus heaven!