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Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

RatingDifficultyBeginner

Growing up in Alabama, we always had the neighborhood “Cake Lady”, she made the very best cakes in the neighborhood. Her cakes were always moist, light, fluffy and delicious! She never told anyone her secret, but I think I figured it out—cream cheese! Adding cream cheese makes this cake velvety soft on the inside, with that golden-brown crust on the outside that we all love. Yummmm! This cake is one of my easy signature go-to’s for gatherings and celebrations. Make it yours too! Enjoy!

Yields10 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
Ingredients (Lemon Cream Cheese Pound Cake)
 1 ½ cups (3 sticks) unsalted butter at room temperature
 1 package (8 ounces) of cream cheese at room temperature
 3 cups sugar
 6 large eggs
 1 ½ tsp pure vanilla extract
 Zest and juice of 2 lemons
 3 cups all purpose flour
 1 tsp salt
Ingredients (Lemon Glaze)
 1 cup confectioners' sugar
 ¼ cup milk
 Zest and juice from half a lemon
Directions
1

Preheat the oven to 325°F.

2

Lightly butter or coat with cooking spray a 10-inch tube pan.

3

Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth.

4

Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. .

5

Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

6

Add the vanilla, lemon zest and juice, then the flour and salt all at once.

7

Beat just until incorporated.

8

Pour the batter into the prepared pan and shake lightly to even out the top.

9

Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, approximately 1 hour to 1 hour and 15 minutes.

10

Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely.

11

Serve at room temperature.

12

Whisk glaze ingredients together and drizzle on cake.

Category

Ingredients

Ingredients (Lemon Cream Cheese Pound Cake)
 1 ½ cups (3 sticks) unsalted butter at room temperature
 1 package (8 ounces) of cream cheese at room temperature
 3 cups sugar
 6 large eggs
 1 ½ tsp pure vanilla extract
 Zest and juice of 2 lemons
 3 cups all purpose flour
 1 tsp salt
Ingredients (Lemon Glaze)
 1 cup confectioners' sugar
 ¼ cup milk
 Zest and juice from half a lemon

Directions

Directions
1

Preheat the oven to 325°F.

2

Lightly butter or coat with cooking spray a 10-inch tube pan.

3

Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth.

4

Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. .

5

Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

6

Add the vanilla, lemon zest and juice, then the flour and salt all at once.

7

Beat just until incorporated.

8

Pour the batter into the prepared pan and shake lightly to even out the top.

9

Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, approximately 1 hour to 1 hour and 15 minutes.

10

Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely.

11

Serve at room temperature.

12

Whisk glaze ingredients together and drizzle on cake.

Lemon Cream Cheese Pound Cake
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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