Description
A rich and moist Lemon Cream Cheese Pound Cake, perfect for any occasion. This cake features a tender crumb and a bright lemon flavor, balanced by the tang of cream cheese.
Ingredients
8-oz Cream Cheese, softened to room temperature
10-oz (1 1/4 Cups) Unsalted Butter, softened to room temperature
1oz (2 Tablespoons) Vegetable Oil
550 Grams (2 3/4 Cup) Granulated/ Caster Sugar
2 Tablespoons Lemon Zest
2 Teaspoons Pure Vanilla Extract
1 Tablespoon Pure Lemon Extract
6 Large Eggs, at room temperature
345 Grams (3 Cups) Cake Flour
1/2 Teaspoon Salt
For Serving (Optional):
Whipped Cream
Ice Cream
Lemon Curd
Instructions
- Step 1: Preheat the oven to 300F/149C. Heavily grease a 10-cup bundt pan and set it aside.
- Step 2: In a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together for two minutes until light and fluffy.
- Step 3: Add the vegetable oil and mix for another minute or two until fully combined, making sure to scrape down the sides of the bowl.
- Step 4: Add the sugar and lemon zest, and beat for 4-6 minutes. This long creaming time is essential for the texture, so do not skip this step.
- Step 5: Add the lemon extract, vanilla extract, and the first egg. Mix until no yolk remains. Repeat this process one egg at a time until all eggs are incorporated.
- Step 6: Add half of the flour and salt and use a spatula to gently fold it in. Then, add the remaining flour and salt and fold until just combined. Do not overmix.
- Step 7: Pour the batter into the prepared pan and use an offset spatula to spread it into an even layer.
- Step 8: Bake for 80-90 minutes, or until the internal temperature of the cake reaches 210F/99C.
- Step 9: Let the cake cool in the pan for 20 minutes, then invert it onto a wire rack to cool completely.
- Step 10: Serve with your desired toppings and store leftovers in an air-tight container at room temperature for up to 4 days.
Notes
Ensure all cold ingredients like cream cheese, butter, and eggs are at room temperature for a smooth batter.
The mixture may look curdled after adding the eggs; this is normal and will resolve.
Avoid overmixing the batter after adding the flour to prevent a tough cake.
Grease the bundt pan very well to ensure the cake releases easily after baking.
- Prep Time: 10 mins
- Cook Time: 1 hr 30 mins
- Category: Dessert
- Method: Bake
- Cuisine: American