Can lemon and cream cheese come together in perfect harmony?
Oh yes! Lemon cream cheese pound cake is one of the most scrumptious desserts that will leave your tastebuds delighted with its bright citrus flavors and smooth tanginess. The prep time is only 15 minutes and it bakes for around 1 1/2 hours to achieve pound cake perfection. One bite will transport you to sunny lemon groves. I’ve been enchanted by this recipe for ages and my family always requests it for special occasions. For any lemon lover like myself, this pound cake is simply divine.
You don’t need any fancy skills to whip up this treat – it’s easy as pie! Trust me, you’re going to adore this recipe.
What gives this pound cake its lemony goodness?
There are so many bursts of lemon in this cake! From fresh lemon zest to lemon juice and even lemon extract, this pound cake is packed with tart, lemony richness in every bite. I also add a lemon syrup soak after baking so the tangy flavors fully permeate the entire cake. With so much lemon, this dessert almost tastes like you’re eating a sweet sunshine-filled lemon cloud!
Why add cream cheese to pound cake?
Cream cheese may seem unexpected, but it gives this pound cake such a luscious depth and accentuates the citrusy flavors even more. The addition of cream cheese creates a smooth, velvety texture and slight tang that complements the lemon perfectly. It takes this classic cake up a notch!
Can I freeze leftovers of this lovely cake?
You absolutely can freeze any leftovers! I recommend freezing sliced pieces wrapped individually so you can pull out just what you need. The frozen slices will keep for 1-2 months. When ready to enjoy, simply microwave for 30-60 seconds to thaw and warm – almost as good as fresh!
Ingredient:
Cream Cheese: 8 ounces, at room temperature
Unsalted Butter: 1 ½ cups, at room temperature
Lemon Zest: from 4 lemons
Granulated Sugar: 3 cups
Large Eggs: 6
All-Purpose Flour: 3 cups
Pure Vanilla Extract: 1 tablespoon
Fresh Lemon Juice: 2 tablespoons
Lemon Extract (optional): 1 teaspoon
. For the Lemon Syrup:
Granulated Sugar: 2 tablespoons
Water: 2 tablespoons
Fresh Lemon Juice: 1 ½ tablespoons
Preparation Steps:
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