Introduction: A Classic Dessert with a Lemon Twist

The Lemon Cream Cheese Pound Cake is a nostalgic dessert that is both elegant and comforting. This cake is soft, moist, and perfectly buttery, with a subtle tang from cream cheese and a refreshing brightness from lemon. My mother’s recipe was a family favorite, rivaling even her Sour Cream Pound Cake, and it has stood the test of time. For years, I mistakenly thought this was the only pound cake worth baking—its rich flavor and tender crumb prove otherwise.

Whether for afternoon tea, a holiday dessert, or a simple indulgent treat, this cake delivers a bakery-quality experience right at home.

Ingredients and Their Role

Dry Ingredients

• Cake flour (2 cups, 8 ounces): Creates a delicate, tender crumb essential for pound cakes. Cake flour has lower protein content than all-purpose flour, making it ideal for soft cakes.
• Salt (1/2 scant teaspoon): Enhances the flavors of butter, cream cheese, and lemon while balancing sweetness.

Fat and Sweeteners

• Unsalted butter (8 ounces): Provides richness, moisture, and a tender crumb. If using salted butter, omit the added salt.
• Cream cheese (8 ounces, softened): Adds creaminess, moisture, and a subtle tang that balances the sweetness.
• Granulated sugar (2 cups, 14 ounces): Sweetens and helps with aeration for a fluffy texture.

Eggs and Flavor

• Egg yolks (from 6 large eggs): Contribute to richness, structure, and color.
• Egg whites (from 6 large eggs): Beaten separately to soft peaks and folded in, providing lightness and a tender crumb.
• Lemon zest (2 teaspoons) and lemon oil (1 teaspoon): Infuses the cake with fresh citrus aroma and flavor. You may substitute lemon oil with 2 tablespoons lemon juice.
• Optional: Poppy seeds: Add subtle crunch and visual appeal when folded into the batter.

Essential Baking Tools

• Stand mixer or hand mixer: For creaming butter, cream cheese, and sugar efficiently.
• Bundt pan or tube pan (10-inch, 12-cup) with flour-added cooking spray: Ensures easy release and classic shape.
• Mixing bowls: For dry ingredients and separately for egg whites.
• Rubber spatula: For folding in flour and egg whites gently to maintain airiness.
• Measuring cups and spoons: Accurate measurement is crucial for texture.
• Whisk or balloon whisk: To beat egg whites to soft peaks.

Step-by-Step Instructions

Step 1: Prepare the Pan and Ingredients

1. Preheat the oven to 325°F (165°C).
2. Spray a light-colored tube pan or 10-inch Bundt pan with flour-added cooking spray to ensure easy release.
3. Mix cake flour and salt in a bowl; set aside. If using poppy seeds, fold them into the flour mixture.

Step 2: Cream Butter, Cream Cheese, and Sugar

1. In the bowl of a stand mixer, beat butter, cream cheese, and sugar for 5–8 minutes until light, fluffy, and smooth.
2. Scrape down the sides of the bowl occasionally to ensure even mixing.

Step 3: Incorporate Egg Yolks and Lemon Flavor

1. Add egg yolks and beat for 2 minutes until fully incorporated.
2. Beat in lemon zest and lemon oil, scraping sides of the bowl periodically.

Step 4: Add Dry Ingredients

1. Stir, do not beat, the flour/salt mixture into the batter until just combined. Overmixing can make the cake dense.

Step 5: Beat Egg Whites and Fold In

1. In a separate clean bowl, beat egg whites until soft peaks form.
2. Fold the egg whites gently into the batter in 2–3 additions using a rubber spatula to maintain lightness.

Step 6: Bake the Cake

1. Pour batter into the prepared pan, smoothing the top lightly.
2. Bake at 325°F (165°C) for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool in the pan for 10–15 minutes, then invert onto a cooling rack.

Pro Tips for Perfect Lemon Cream Cheese Pound Cake

• Bring butter, cream cheese, and eggs to room temperature for smooth mixing.
• Do not overmix flour into the batter; it keeps the cake tender.
• Beat egg whites to soft peaks only; overbeating can deflate them.
• Use light-colored pans to prevent over-browning of edges.
• Let the cake cool before slicing to maintain shape and texture.

Serving Suggestions

• Serve as is, or dust with powdered sugar for a simple presentation.
• Add a light lemon glaze made with lemon juice and powdered sugar for extra brightness.
• Pairs beautifully with whipped cream, fresh berries, or a cup of tea or coffee.
• Cut into slices for afternoon tea, brunch, or dessert at gatherings.

Variations

• Add poppy seeds to the flour mixture for a classic lemon-poppy pound cake.
• Use orange zest instead of lemon for a citrus variation.
• Add 1/2 teaspoon almond extract to complement cream cheese flavor.
• Swirl in a teaspoon of raspberry puree for a fruity twist.

Health Insights

• Cream cheese adds calcium and protein but also richness; moderation is key.
• Using real butter provides natural fat and flavor.
• Eggs contribute protein and structure to the cake.
• Lemon zest offers vitamin C and natural flavor without adding sugar.

Frequently Asked Questions (FAQs)

Can I use salted butter?

Yes. Omit the added salt if using salted butter.

Can I substitute cake flour?

Yes, but for best results, use cake flour. If using all-purpose, use slightly less flour and add 1 teaspoon cornstarch per cup to mimic cake flour.

Can this cake be made in a standard Bundt pan?

Yes, a 10-inch Bundt pan works perfectly. Ensure it is greased and floured well.

How do I store the cake?

Wrap tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for longer storage.

Troubleshooting

• Cake sinks in the middle: Oven too cool or opening the oven early. Ensure stable temperature and minimal drafts.
• Edges too dark: Use a light-colored pan and lower oven rack slightly.
• Cake too dense: Overmixing flour or not folding in egg whites properly.
• Cake sticks to pan: Use flour-added cooking spray and ensure pan is cooled slightly before inverting.

Conclusion

The Lemon Cream Cheese Pound Cake is a classic, moist, and tender dessert with a perfect balance of buttery richness and bright lemon flavor. This recipe captures the nostalgia of my mother’s kitchen and makes a dessert that is simple yet elegant enough for any occasion. With careful attention to ingredient preparation, mixing techniques, and baking time, you’ll enjoy a cake that melts in your mouth and delights every slice. Serve it with berries, glaze, or simply on its own, and it will surely become a favorite in your household!