Bright, buttery, and incredibly tender, this Lemon Cream Cheese Pound Cake is a dessert that feels both luxurious and comforting. Cream cheese enriches the batter, giving it a moist, dense crumb, while lemon zest and lemon oil provide a fresh, citrusy lift. Optional poppy seeds add a delicate crunch, and a simple lemon glaze finishes the cake beautifully. Perfect for a special occasion, afternoon tea, or a sweet everyday treat.<\/p>\n\n\n\n
Ingredients
For the Cake:<\/p>\n\n\n\n
2 cups (8 oz) cake flour
\u00bd scant teaspoon salt
8 oz unsalted butter, room temperature
8 oz cream cheese, softened
2 cups (14 oz) granulated sugar
6 large eggs, separated, room temperature
2 tablespoons lemon zest
1 teaspoon lemon oil (or an additional 2 tablespoons lemon zest)
1 \u00bd teaspoons poppy seeds (optional)
For the Glaze:<\/p>\n\n\n\n
Continue reading on next page\u2026<\/p>\n\n\n\n\n\n\n\n
1 teaspoon butter
\u2154 cup powdered sugar
5\u20136 teaspoons fresh lemon juice
Instructions
Step 1: Preheat & Prepare Pan
Preheat your oven to 325\u00b0F (165\u00b0C). Grease a light-colored tube pan or a 12-cup (10-inch) Bundt pan with flour-added cooking spray to prevent sticking.<\/p>\n\n\n\n
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour and salt. If using, add poppy seeds and stir to combine. Set aside.<\/p>\n\n\n\n
Step 3: Cream Butter, Cream Cheese & Sugar
In the bowl of a stand mixer, beat the butter, cream cheese, and granulated sugar on medium-high speed for 5\u20138 minutes until light and fluffy. Scrape down the sides occasionally. Add the egg yolks and mix for 2 minutes. Stir in the lemon zest and lemon oil until evenly incorporated.<\/p>\n\n\n\n
Step 4: Combine Wet & Dry Ingredients
Gently fold the flour mixture into the butter-cream cheese batter until just combined. Avoid overmixing to maintain a tender crumb.<\/p>\n\n\n\n
Step 5: Fold in Egg Whites
In a clean bowl, beat the egg whites until soft peaks form. Carefully fold them into the batter in batches, preserving as much air as possible for a light, tender texture.<\/p>\n\n\n\n
Step 6: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 60\u201380 minutes, or until a long skewer inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.<\/p>\n\n\n\n
Step 7: Prepare & Drizzle Glaze
Melt the butter in a microwave-safe cup. Stir in the powdered sugar until evenly coated, then gradually add the lemon juice, one teaspoon at a time, until the glaze reaches a pourable consistency. Drizzle over the cooled cake for a glossy, flavorful finish.<\/p>\n\n\n\n
Chef\u2019s Tips
Zest First: Always zest lemons before juicing to avoid removing the flavorful outer layer.
Room Temperature Ingredients: Eggs, butter, and cream cheese at room temperature create a smoother batter and better texture.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Optional Enhancements: Add a teaspoon of almond extract to the batter for a subtle nutty note.
This Lemon Cream Cheese Pound Cake delivers a perfect balance of rich, creamy cake and bright, zesty lemon flavor\u2014sure to impress family, friends, or anyone lucky enough to enjoy a slice!<\/p>\n","protected":false},"excerpt":{"rendered":"
Bright, buttery, and incredibly tender, this Lemon Cream Cheese Pound Cake is a dessert that feels both luxurious and comforting.…<\/p>\n","protected":false},"author":1,"featured_media":822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-story"],"_links":{"self":[{"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/posts\/821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/comments?post=821"}],"version-history":[{"count":1,"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/posts\/821\/revisions"}],"predecessor-version":[{"id":823,"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/posts\/821\/revisions\/823"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/media\/822"}],"wp:attachment":[{"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/media?parent=821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/categories?post=821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/menufiyat.net\/sirbenet\/wp-json\/wp\/v2\/tags?post=821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}