The Origins and Appeal of Lemon Pound Cake

Lemon pound cake is a beloved dessert with roots tracing back to classic European baking traditions, particularly English and French cuisine. This cake combines the rich, dense texture of traditional pound cakes with the bright, refreshing flavor of lemon. The addition of cream cheese not only enhances the moisture but also creates a tender crumb that melts in your mouth. Lemon, packed with vitamin C and antioxidants, not only adds a zesty aroma but balances the sweetness of the cake, making every bite refreshing and indulgent. This cake is perfect for celebrations, afternoon tea, or simply a weekend baking therapy session.

Why Cream Cheese and Lemon Work Perfectly Together

Cream cheese is the secret ingredient that transforms an ordinary pound cake into a luxurious, moist dessert. Its slight tanginess complements the citrus notes of lemon, while providing a rich, velvety texture. Lemon zest and lemon juice intensify the flavor naturally, adding brightness without overpowering the cake. Together, they create a perfect balance between sweet and tart. Additionally, using both lemon pudding mix and lemon flavoring ensures the cake stays moist for days while retaining a strong lemon aroma. This combination makes the cake a crowd-pleaser, ideal for Instagram-worthy desserts.

Tips for Perfect Baking Results

Achieving a perfect Lemon Cream Cheese Pound Cake requires a few baking insights. Always use room temperature eggs and cream cheese to ensure smooth incorporation and avoid lumps. Sifted flour keeps the batter light, while alternating mixing of wet and dry ingredients ensures a uniform texture. Baking at a steady 325°F allows the cake to cook evenly, avoiding cracks or dry edges. Letting the cake cool completely before slicing ensures clean cuts and preserves its soft interior. This cake can be garnished with a light lemon glaze or dusted with powdered sugar for extra visual appeal.

Ingredients:

• 3 cups all-purpose flour (sifted)
• 3 cups sugar
• 1 tsp baking powder
• 2 sticks butter (softened)
• 1/2 cup shortening
• 1 package instant lemon pudding mix
• 1 1/2 tbsp lemon juice (pulp and zest)
• 1 tsp lemon flavor
• 1/2 tsp vanilla flavor (or 1 1/2 tsp lemon only)
• 1 tsp cake batter flavor
• 4 oz buttermilk
• 8 oz cream cheese (room temperature)
• 8 large eggs (or 9 medium, room temperature)

Instructions:

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 325°F. Grease and flour a 10-inch bundt or loaf pan, ensuring the cake will release easily after baking.

Step 2: Cream Butter, Shortening, and Sugar

In a large bowl, beat butter, shortening, and sugar until fluffy. This step incorporates air, creating a light texture.

Step 3: Add Cream Cheese and Flavors

Mix in the room-temperature cream cheese, lemon juice, lemon zest, lemon flavor, vanilla flavor, and cake batter flavor until smooth.

Step 4: Incorporate Eggs

Add eggs one at a time, mixing slowly to prevent the batter from curdling. Ensure each egg is fully incorporated before adding the next.

Step 5: Mix Dry Ingredients

In a separate bowl, sift together flour and baking powder. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Mix until just combined.

Step 6: Add Lemon Pudding Mix

Fold in the instant lemon pudding to enhance flavor and moisture.

Step 7: Transfer to Pan

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 8: Bake

Bake for 1 hour and 25 minutes, or until a toothpick inserted comes out clean.

Step 9: Cool

Allow the cake to cool in the pan for 15–20 minutes. Remove and transfer to a wire rack to cool completely.

Step 10: Serve

Optional: Drizzle with lemon glaze, dust with powdered sugar, or serve plain. Slice and enjoy this moist, zesty treat.

Timing and Nutrition

• Prep Time: 25 minutes
• Bake Time: 1 hour 25 minutes
• Total Time: 1 hour 50 minutes
• Servings: 12 slices
• Calories: ~450 kcal per slice

Q1: Can I use low-fat cream cheese?

A: Yes, but the cake may be slightly less rich and moist. Full-fat cream cheese gives the best texture.

Q2: Can I make this cake gluten-free?

A: Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Texture may vary slightly.

Q3: How do I store leftovers?

A: Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.

Q4: Can I freeze this cake?

A: Yes, wrap tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.