Classic Lemon Cream Cheese Pound Cake
Rich and moist pound cake enhanced with cream cheese for extra tenderness and bright lemon extract for citrusy flavor. The dense, buttery crumb makes this perfect for afternoon tea, brunch gatherings, or dessert with fresh berries. This version combines traditional pound cake technique with cream cheese for superior moisture retention and a more tender texture than standard recipes. The generous amount of butter and eggs creates the characteristic tight, fine crumb while lemon extract provides clean citrus notes throughout.
Ingredients
- 1 ½ cups butter, room temperature
- 8 ounce cream cheese, room temperature
- 6 large eggs, room temperature
- 3 cups granulated sugar
- 3 cups all-purpose flourcake flour1:1texture
more tender crumb
- 1 tablespoon lemon extractvanilla extract1:1basic
milder flavor
Instructions
- 1
Coat tube pan or bundt pan with vegetable shortening and sugar
- 2
Preheat oven
- 3
Beat butter and cream cheese until smooth
- 4
Add sugar and beat until fluffy and lightened in color
- 5
Add eggs one at a time, beating after each addition
- 6
Slowly add flour and combine
- 7
Add lemon extract and combine
- 8
Pour batter into prepared pan
- 9
Bake until pick inserted in center comes out clean or with dry crumbs
- 10
Cool on wire rack for 15 minutes before inverting onto serving tray
- 11
Cool completely before covering
Tips
Ensure all ingredients are at room temperature for proper mixing and smooth batter texture
Use cake release or thoroughly grease and sugar the pan to prevent sticking in intricate bundt designs
Test doneness with a toothpick - it should come out clean or with just a few dry crumbs attached
Good to Know
Store in airtight container on countertop for 3 to 4 days
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, optionally with fresh berries or whipped cream
Common Mistakes
Bring ingredients to room temperature to avoid curdled batter
Do not overmix after adding flour to avoid tough texture
Cool completely before covering to prevent condensation
Substitutions
FAQ
Can I use salted butter instead of unsalted?
Yes, but reduce any additional salt in the recipe. Salted butter will add slightly more sodium but works fine for this cake.
What if my batter looks curdled after adding eggs?
Continue mixing - the flour will help bring it together. Curdling often happens with cold ingredients but rarely affects the final cake.
How long will this cake keep fresh?
Store covered at room temperature for 3-4 days, or wrap tightly and freeze for up to 3 months for longer storage.