Overview
This cake combines the richness and velvety texture of cream cheese with the bright citrus punch of lemon. It’s a pound cake base (but not always strict “one pound of everything” style) — dense, buttery, golden crust, fine crumb, moist interior. Topped with a lemon glaze for sweetness and brightness.
Many recipes (Pillsbury, Zestuous, My Cake School, Olives & Thyme, etc.) use similar approaches: cream cheese + butter + eggs + sugar + flavorings + flour, baked low & slow, then glazed.
My Cake School
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Pillsbury Baking
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Zestuous
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Why It Works (Key Elements)
To get a standout Lemon Cream Cheese Pound Cake, these are the key things that make a difference:
Room temperature ingredients — cream cheese, butter, eggs at room temperature mix together more evenly, giving smooth batter.
Creaming butter & cream cheese with sugar — this incorporates air, builds structure, and gives tender crumb.
Lemon flavor layers — using both lemon zest + lemon juice + possibly lemon extract gives more depth; zest gives oils/aroma; juice adds brightness.
Proper bake temperature & time — typically lower oven temp (≈ 325‑350°F / ~160‑175°C) so the cake bakes evenly without burning crust before center is done.
Gentle mixing once flour is added — overmixing can make crumb tough.
Glaze or finishing adds shine, extra tang, visual appeal.
Ingredient List (Base Recipe)
Here’s a solid recipe for about 12‑14 slices (one bundt pan or tube pan). Quantities approximate; you can scale up/down. I’ll give US customary amounts and approximate metric.
Ingredient Amount Role / Note
Unsalted butter 1 cup (2 sticks; ~227 g), softened Fat, richness, moisture.
Cream cheese 8 oz (≈ 225‑230 g), softened Adds creaminess, tender crumb, moisture.
Granulated sugar 3 cups (~600 g) Sweetness; note this is quite rich/sweet. Can reduce slightly if you prefer less sweet.
Eggs 6 large, room temperature Structure, richness. Adds leavening via beaten egg volume.
Flour, all‑purpose 3 cups (~360‑400 g) Bulk; structure. Some recipes use cake flour for lighter crumb.
Pillsbury Baking
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Salt ½ teaspoon Enhances flavor, balances sweetness.
Lemon zest Zest of 2‑4 lemons (depending on strength) Aroma, depth.
Olives + Thyme
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recipeoftoday.com
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Lemon juice ¼ cup (~60 ml) fresh juice (plus juice in glaze) Tang, moisture, flavor.
Vanilla extract 1 teaspoon Background flavor to balance tart lemon.
Lemon extract (optional) 1 teaspoon Boosts lemon flavor; optional if fresh lemon strong.
For the Glaze
Ingredient Amount Note
Powdered (confectioners’) sugar 1 to 1.5 cups (~120‑180 g) Sweeter finish. Adjust according to how sweet/tart you want.
Lemon juice 2‑4 tablespoons (~30‑60 ml) For tang; adjust to desired glaze consistency.
Lemon zest (optional) 1 teaspoon For aroma and decoration.
Butter or milk (optional) 1 tablespoon melted butter or milk Adds richness or thins glaze.
Step‑by‑Step Method
Here’s how to make the cake in stages, with approximate times and tips to avoid common pitfalls.
Preparation (10‑20 minutes)
Bring ingredients to room temperature
Butter & cream cheese should be soft (but not melted). Eggs too. Cold eggs / butter will lead to lumps and uneven mixing.
Preheat oven & prepare pan
Preheat your oven to 325°F (≈163°C). Some versions bake a bit higher (~350°F) depending on pan type and oven behavior.
Pillsbury Baking
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CDKitchen
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Grease & flour a bundt pan or tube pan (~10‑12 cup capacity), or two loaf pans. Tap out extra flour. Optionally line parts with parchment for easier removal.
Mix dry ingredients
In a medium bowl, whisk together flour + salt + (if using) baking powder. Some recipes omit baking powder; rely on eggs and beaten air for rise.
recipeoftoday.com
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Zest lemons & juice
Zest before juicing. Fresh juice is best. Filter out seeds.
Making the Batter (~15 minutes)
Cream butter & cream cheese + sugar
In large bowl (stand mixer or hand mixer), beat butter & cream cheese together until smooth, then gradually add sugar. Beat until light, fluffy and color lightens (several minutes). This builds structure.
Add eggs one at a time
With mixer on medium‑low, add in one egg, mix until incorporated, scrape down sides, repeat for each egg. Don’t rush this — getting eggs well combined is important.
Flavoring
Add lemon zest + lemon juice + vanilla extract + optional lemon extract. Blend gently.
Combine dry and wet
With mixer on low speed, add dry flour mixture alternating with maybe a small extra splash of milk or lemon juice (if your recipe includes extra liquid). Start & end with dry. Mix just until ingredients are incorporated. Overmixing can make texture tight or tough.
Baking (~60‑75 minutes)
Pour batter into pan & smooth
Pour into prepared pan, smoothing top, tapping gently on counter to remove air bubbles.
Bake
Bake in preheated oven. Time will depend on pan size:
Bundt / tube pan: ~60‑75 minutes.
Pillsbury Baking
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Olives + Thyme
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Loaf pans: maybe less time.
Check doneness by inserting a toothpick or cake tester into center — it should come out clean or with a few moist crumbs. Edges should be golden; top may crack slightly (normal).
Cooling
Once done, remove cake from oven, allow to cool in pan for about 10 minutes. Then invert onto a wire rack to cool completely. Cool fully before glacing.
Glazing & Serving (~10‑15 minutes)
Make glaze
While cake is cooling (or after), whisk together powdered sugar + lemon juice (plus optional melted butter or milk) until smooth. Adjust consistency: thicker for drizzle or decoration; thinner if you want more soak.
Glaze the cake
Once cake is cooled, place on serving plate. Drizzle glaze over top, allowing some to run down the sides. If you like, do a two‑stage glaze: pour some when cake still slightly warm so some seeps in; then more after it’s fully cooled.
Garnish (optional)
Sprinkle extra lemon zest on top; maybe thin lemon slices; a light dust of powdered sugar.
Slice & serve
Use a sharp serrated knife for clean cuts. Serve with a cup of tea or coffee; this cake is rich so smaller slices are satisfying.
Full Example Recipe (Printable Version)
Putting all the above together into a single recipe you can follow.
Lemon Cream Cheese Pound Cake
Yield: ~12‑14 servings (one standard bundt/tube pan)
Total Time: ~2 hours (including bake + cooling + glaze)
Ingredients
1 cup (≈227 g) unsalted butter, softened
8 oz (≈225 g) cream cheese, softened
3 cups (≈600‑620 g) granulated sugar
6 large eggs, room temperature
3 cups (≈360‑400 g) all‑purpose flour
½ teaspoon salt
Zest of 2 lemons
Juice of 1 large lemon (≈¼ cup / 60 ml)
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional, for more zing)
For the Glaze
1 to 1.5 cups (~120‑180 g) powdered sugar
2‑4 tablespoons fresh lemon juice
Optional: 1 tablespoon melted butter or milk
Lemon zest, for garnish
Instructions
Preheat oven to 325°F (165‑170°C). Grease & flour a bundt or 10‑cup tube pan.
In medium bowl, whisk together flour + salt. Set aside.
In large bowl, cream butter + cream cheese until very smooth. Add sugar gradually and beat until light & fluffy (3‑5 minutes).
Add eggs one at a time, mixing well after each. Then add vanilla & lemon extract (if using), lemon zest & lemon juice.
With mixer on low, add the flour mixture in portions alternately (flour mix + a small splash of lemon juice or milk if needed) until combined. Do not overmix.
Pour batter into prepared pan; smooth top.
Bake ~60‑75 minutes (depending on pan) or until toothpick in center comes out clean / with few moist crumbs.
Remove from oven; cool in pan ~10 minutes. Then invert onto wire rack and allow full cooling.
When cool, prepare glaze: whisk together powdered sugar + lemon juice (and optional melted butter/milk) until smooth.
Drizzle glaze over cake; garnish with lemon zest. Let glaze set.
Slice and serve.
Tips & Variations
Here are many ways to tweak or improve, plus what to watch for:
Flavor & Texture Tweaks
Use cake flour instead of all‑purpose for lighter, finer crumb. Some recipes do.
recipeoftoday.com
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Increase double lemon flavor by using extra zest, or finishing with a lemon syrup (simple syrup + lemon) poured over warm cake.
For extra moisture, some do a glaze or lemon syrup soak (pour while warm) so some seeps inside.
Pan Type & Size
Bundt / tube pan yields nice shape; loaf pan gives slices. Baking time may vary.
Darker pans bake faster; lighter pans more evenly. Use pan wood‑rack position in oven center.
Oven Temperature / Baking Time
Maintain consistent, lower oven temp to avoid over‑browning crust before center is done. Tent with foil if crust getting too dark.
Ingredient Temperature
All major ingredients (butter, cream cheese, eggs) at room temperature help with mixing and texture. Cold ones can lead to lumps and uneven baking.
Storage & Freezing
Store cake at room temperature in airtight container for 3‑4 days. If your environment is hot/humid, refrigerate but bring to room temp before serving to deepen flavors. Olives & Thyme notes 3‑4 days at room temp, 1‑2 days refrigerated.
Olives + Thyme
Freeze slices: wrap well (plastic wrap + foil) without glaze ideally. Freeze up to ~3 months. Thaw overnight in fridge.
Glaze Advice
Make glaze just before serving so it's fresh. If too runny, add more sugar; if too thick, add a few drops of lemon juice or milk.
Drizzling while cake is slightly warm lets some glaze soak in for more flavor.
Common Problems & Solutions
Problem Cause Solution
Center is undercooked / raw while edges are done Pan too small; oven temp too high; cake too thick; bake time too short Use proper pan; lower temp; bake longer; tent top edges.
Cake is dry Overbaked; too much flour; not enough fat; over‑mixing; no cream cheese inclusion Check an internal thermometer; follow mixing method; ensure cream cheese and butter well‑measured; do not overmix.
Cake collapses in middle Underbaked; removed too early; oven temp fluctuated; leavening not enough Bake until tester comes clean; avoid opening door too early; ensure stable oven temp.
Glaze causes sogginess or slides off Glaze too thin; applied when cake too warm; too much glaze Wait until cake is mostly cooled; make glaze thicker; apply sparingly.
Flavor is bland (weak lemon) Not enough zest; using extracts weakly; juice diluted Use fresh lemons; use both zest & juice; optional extract; fresh ingredients.
Variation Ideas
Lemon‑Poppy Seed Version: Add poppy seeds (~1½ tsp) into batter. Adds texture and visual appeal.
recipeoftoday.com
Orange‑Lemon Combo: Use orange extract or zest or splash of orange juice alongside lemon. Some recipes (Food.com version) use a little orange extract.
food.com
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Layering with Cream Cheese Swirl: Swirl in a sweetened cream cheese mixture (cream cheese + sugar + egg) into batter before baking for visual & flavor contrast.
Glazes and Toppings: Cream cheese frosting; powdered sugar dust; lemon curd on the side; berries; whipped cream.
If you like, I can put together a metric version (grams, Celsius) of this recipe and adapt it using ingredients that are commonly available in Fès / Morocco, so it’s easier for you to bake it. Do you want me to send that version?
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