Lemon Cream Cheese Pound Cake is an extraordinary dessert that elevates the classic pound cake to new heights of flavor and texture. This recipe achieves an incredibly moist, tender crumb by incorporating cream cheese into the traditional butter-sugar-egg-flour foundation, while fresh lemon zest and lemon oil provide a bright, citrusy aroma that permeates every bite. The unique method of beating the butter, cream cheese, and sugar for an extended period creates an exceptionally light and airy structure, while the careful folding of whipped egg whites at the final stage ensures a delicate, almost cloud-like texture that sets this cake apart from denser traditional pound cakes. The optional poppy seeds add a subtle crunch and visual appeal, making this cake as beautiful to behold as it is delightful to eat.
What makes this pound cake truly exceptional is the precision of its technique and the quality of its ingredients. The extended creaming time—a full 5 to 8 minutes—is crucial for incorporating air into the batter, which gives the cake its characteristic lightness. Separating the eggs and folding in whipped whites at the end is a professional baker’s trick that provides additional lift without making the cake dry or crumbly. Using cake flour instead of all-purpose flour results in a more tender crumb with less gluten development, while the combination of lemon zest and lemon oil ensures the citrus flavor shines through both in aroma and taste. The simple lemon glaze adds a final burst of brightness and a professional finish that makes this cake suitable for any occasion, from casual family gatherings to elegant celebrations. This is the kind of recipe that will make you feel like a master baker, with results that consistently impress and satisfy.
Why You’ll Love This Recipe:
• Exceptional Texture: Incredibly moist and tender with a delicate, fine crumb
• Bright Lemon Flavor: The perfect balance of tangy and sweet citrus notes
• Cream Cheese Richness: Adds depth and moisture without being heavy
• Elegant Presentation: Beautiful enough for special occasions
Ingredients:
Cake:
• 2 cups (8 oz) cake flour
• ½ 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 teaspoons lemon zest AND 1 teaspoon lemon oil OR 2 tablespoons lemon zest
• 1½ teaspoons poppy seeds (optional)
Glaze:
• 1 teaspoon butter
• ⅔ cup powdered sugar
• 5-6 teaspoons fresh lemon juice
Instructions:
Step 1: Prepare Pan and Oven
• Preheat oven to 325°F (163°C). Spray a light-colored tube pan or 10-inch Bundt pan with flour-based baking spray.
Step 2: Mix Dry Ingredients
• Whisk together cake flour and salt. If using poppy seeds, add them to the flour mixture. Set aside.
Step 3: Cream Butter and Sugar
• In a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and sugar on medium-high speed for 5-8 minutes until very light and fluffy, scraping down the bowl occasionally.
Step 4: Add Egg Yolks and Flavor
• Add egg yolks one at a time, beating well after each addition. Continue beating for 2 minutes until mixture is pale and creamy.
• Beat in lemon zest and lemon oil (if using), scraping down the sides of the bowl.
Step 5: Incorporate Flour
• With mixer on low speed, gradually add the flour mixture, mixing just until combined. Do not overmix.
Step 6: Fold in Egg Whites
• In a clean bowl, beat egg whites until soft peaks form.
• Gently fold the beaten egg whites into the batter until no white streaks remain.
Step 7: Bake
• Pour batter into prepared pan and smooth the top.
• Bake for 60-80 minutes, until a long skewer inserted in center comes out clean or with moist crumbs (internal temperature should reach 210°F/99°C).
• Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 8: Prepare Glaze
• Melt butter in a microwave-safe measuring cup. Add powdered sugar and stir to coat.
• Add lemon juice one teaspoon at a time, stirring until glaze reaches desired consistency.
• Drizzle over completely cooled cake.
Tips:
• Room Temperature Ingredients: Essential for proper emulsification and volume
• Proper Creaming: Don’t rush the 5-8 minute creaming time—this creates the cake’s structure
• Gentle Folding: Fold egg whites gently to maintain air bubbles for a light texture
• Cool Completely: Allow cake to cool fully before glazing to prevent the glaze from melting
Storage Options:
• Room Temperature: Store covered at room temperature for up to 3 days
• Refrigerator: Keep in refrigerator for up to 1 week
• Freezing: Wrap tightly and freeze for up to 3 months
Lemon Cream Cheese Pound Cake is a masterpiece of baking that balances rich, creamy flavors with bright citrus notes in a texture so tender it practically melts in your mouth. This cake is sure to become a treasured recipe that you’ll return to again and again for both everyday treats and special occasions.
