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- #53990
This cake is made with a cream cheese pound cake base and is infused with flavors of lemon, vanilla, and orange. It is then topped with a homemade lemon glaze that makes this cake extra special.
serves/makes:
ready in:
2-5 hrs
10 reviews
ingredients
CAKE
3 cups sugar
1 1/4 cup butter, softened
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon orange extract
1/8 teaspoon salt
6 eggs
2 3/4 cups all-purpose flour
LEMON GLAZE
1 cup powdered sugar
1 tablespoon butter, softened
2 teaspoons grated lemon peel
2 tablespoons lemon juice
directions
Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
Combine the sugar, butter, and cream cheese in a mixing bowl. Beat on medium speed with an electric mixer until the mixture if fluffy.
Beat in the lemon juice, vanilla extract, lemon extract, orange extract, and salt.
With the mixer running, add the eggs one at a time, beating well after each addition.
With the mixer running, slowly add the flour. Beat the cake batter until smooth.
Pour the pound cake batter into the prepared cake pan. Place the pan in the oven and bake at 325 degrees F for 1 1/2 hours or until light golden brown and a toothpick inserted near the center comes out clean.
Remove the pound cake from the oven and let cool for 10 minutes in the pan on a wire rack. Invert the pan and carefully remove the pound cake to the wire rack. Let cool completely.
While the cake is cooling, mix together the glaze ingredients until smooth. Drizzle the glaze over the cooled pound cake.
Store the cake in an airtight container at room temperature. This cake also freezes well.
recipe tips
Make sure your ingredients are at room temperature for easier mixing and a smoother batter.
Do not overmix the batter once the flour is added to prevent a tough cake.
Grease and flour your pan well to make sure the pound cake releases easily after baking.
Try different citrus flavors or extracts to adjust the cake's flavors.
For a moist cake, avoid overbaking and check for doneness with a toothpick inserted into the center.
To enhance the citrus flavor further, brush the baked and cooled cake with a simple syrup flavored with lemon juice before glazing.
Serve the pound cake with a dollop of whipped cream or a side of fresh fruit.
common recipe questions
Can I substitute the extracts in the cake recipe?
You can adjust the extracts to taste or with what you have on hand. Tryusing almond extract, orange extract, or even rum extract for a different flavor.
How do I know when the pound cake is done baking?
The pound cake is done when it's golden brown, pulls away from the sides of the pan, and a toothpick inserted into the center comes out clean.
Can I omit the lemon glaze?
You can omit the glaze if you prefer a simpler cake, but the glaze adds an extra layer of flavor and sweetness. You can instead dust the cake with powdered sugar or use a different icing.
How do I store the pound cake?
Store the pound cake in an airtight container at room temperature to keep it fresh.
Can I freeze the pound cake?
Yes, the pound cake freezes well. Wrap it tightly in plastic wrap and then aluminum foil before freezing.
Can I add nuts or dried fruits to the pound cake?
You can add chopped nuts like pecans or walnuts, or dried fruits like raisins or cranberries, to the batter for extra texture and flavor.
nutrition data for lemon cream cheese pound cake
466 calories, 22 grams fat, 62 grams carbohydrates, 6 grams protein per serving.
more recipes like lemon cream cheese pound cake
BUTTER POUND CAKE
CHOCOLATE POUND CAKE
LEMON PUDDING POUND CAKE
BLUEBERRY-PEACH POUND CAKE
POUND CAKE WITH FRUIT SAUCE
POUND CAKE WITH VARIOUS GLAZE OPTIONS
reviews & comments for lemon cream cheese pound cake
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Wildyankee REVIEW:
July 11, 2022This is the BEST cake!! Everyone loved it. So moist and good flavor.
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Guest Foodie REVIEW:
September 26, 2020I have been baking for years and this is the only I have ever had to fall. I've tried it 3 times and each time it was fallen.
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Plett REVIEW:
March 24, 2020Oh.my.goodness! Easy and incredibly delicious.
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Satin A REVIEW:
March 1, 2020Got this recipe from my aunt and it's the only cake I make!Very delicious and easy
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Roseberry REVIEW:
September 16, 2019Thank you for sharing the recipe. My family loved it.
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Guest Foodie REVIEW:
June 10, 2018Such a great cake,my grandson and I made it for the first time today.the finishing product was awesome didn't last the day.YUMMY
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Crooked REVIEW:
November 16, 2017This was my first time making a pound cake . I checked it at 1 1/2 hours and it wasnât cooked in the middle. I turned the oven down to 300 and cooked an additional 30 minutes. It was well worth it. I made this for my brother. He absolutely loved it!! He couldnât stop raving about how good it tasted. Thanks for the recipe! Itâs a keeper!
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Angela REVIEW:
July 21, 2016This cake is my number1 top sellar
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gloria5 REVIEW:
February 8, 2015I have this same recipe and it is 100% excellent I have my own baking business and one of my customer have order back to back which give me a total of 12 for her
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xrcat REVIEW:
July 3, 2013Best pound cake I have ever eaten. I live in the south and we pride ourselves on our pound cake. I made one, it was eaten in no time. I craved it so I had to make another one 2 weeks later. I made the recipe as directed and it turned out awesome.
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