If you are ready to fall in love at first bite, this Lemon Pound Cake with Lemon Cream Cheese Frosting Recipe is exactly what you need to try. Bursting with zesty lemon flavor and perfectly moist, tender crumb, this cake is a heavenly treat that pairs the richness of butter and cream cheese with vibrant citrus notes. Whether you want to brighten up a cozy afternoon snack or impress guests with a homemade dessert, this classic pound cake slathered in luscious lemon cream cheese frosting makes every moment feel special and indulgent.
Ingredients You’ll Need
Gathering the ingredients for this Lemon Pound Cake with Lemon Cream Cheese Frosting Recipe is delightfully simple, yet each component plays a vital role. They combine to create a harmonious balance of texture, fresh lemon aroma, and creamy sweetness, making sure your cake turns out magnificent every time.
- Unsalted butter (1 cup/8 ounces): Provides a rich, creamy base and tender crumb essential for pound cake.
- Granulated sugar (1 cup/7 ounces): Adds sweetness and helps achieve a delicate crumb texture.
- Light brown sugar (1/4 cup/1 and 3/4 ounces), packed: Brings subtle caramel notes and moistness.
- Pure vanilla extract (1 teaspoon): Enhances the overall flavor complexity without overpowering the lemon.
- Pure lemon extract (1 teaspoon): Boosts the bright citrus profile in both the cake and frosting.
- Lemon zest (2 tablespoons): Delivers freshly aromatic bursts of lemon in every bite.
- Lemon juice (1 tablespoon): Adds natural acidity to balance sweetness and tenderize the cake.
- Large eggs plus egg yolks (4 eggs + 2 yolks): Provide structure and richness for that classic pound cake density.
- Cake flour (1 and 3/4 cups/7 ounces): Creates a tender, fine crumb ideal for moist pound cake.
- Salt (1/2 teaspoon): Enhances all flavors and balances sweetness.
- Baking powder (1 teaspoon): Gives just enough lift for a tender yet sturdy cake texture.
- Full-fat cream cheese (8 ounces), very soft: Essential for the creamy, tangy frosting that beautifully complements the cake.
- Unsalted butter (1/4 cup/2 ounces), very soft: Adds smoothness and richness to the frosting.
- Sifted confectioners’ sugar (2 cups/8 ounces): Sweetens and thickens the frosting for spreadability and sweetness.
How to Make Lemon Pound Cake with Lemon Cream Cheese Frosting Recipe
Step 1: Prepare Your Pan and Oven
Start by adjusting your oven rack to the middle position and preheating your oven to 375 degrees Fahrenheit. To ensure an easy release, generously spray a 9×5-inch loaf pan with non-stick baking spray. This foundational step makes sure your cake will bake evenly with that gorgeous golden crust.
Step 2: Make the Cake Batter
In a small saucepan over medium heat, melt the butter until just liquified. Pour this warm butter into a large mixing bowl and whisk in the granulated and brown sugars until fully combined. Next, add the pure vanilla and lemon extracts, freshly grated lemon zest, and lemon juice, beating them together to infuse the batter with vibrant citrus aromas. Incorporate your eggs and yolks one at a time, beating well after each addition so the mixture becomes smooth and slightly fluffy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the cake flour, salt, and baking powder. Gradually add these dry ingredients to the wet mixture using a gentle whisk or rubber spatula, mixing just until combined. Avoid over-mixing here to keep your cake light and tender.
Step 4: Bake the Cake
Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula. Bake for 20 minutes at 375 degrees, then lower the temperature to 325 degrees and continue baking for approximately 40 minutes. You’re looking for a golden-brown top and a clean cake tester inserted into the center, signaling perfect doneness. Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely, roughly an hour.
Step 5: Whip Up the Lemon Cream Cheese Frosting
While the cake cools, prepare the decadent lemon cream cheese frosting. Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the softened cream cheese, butter, and lemon extract on medium-high speed until silky smooth, about two minutes. Lower the speed to low and gradually add sifted confectioners’ sugar until fully incorporated. Increase the speed again and whip for 1 to 2 minutes more. If the frosting seems too thin, add more confectioners’ sugar in small amounts until it reaches your desired consistency.
Step 6: Frost and Decorate
Once the cake is completely cool, spread the luscious frosting generously over the top. For a finishing touch, feel free to garnish with thin lemon slices or a little extra lemon zest for that extra zing and elegance. Slice, serve, and watch everyone fall in love with each bite of your Lemon Pound Cake with Lemon Cream Cheese Frosting Recipe.
How to Serve Lemon Pound Cake with Lemon Cream Cheese Frosting Recipe
Garnishes
Simple garnishes can elevate the beauty and flavor of your cake. Thin lemon slices, zest curls, or even edible flowers create enticing visual appeal while reinforcing the bright lemon theme. A light dusting of powdered sugar adds a delicate, snowy finish that looks irresistible.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a rich contrast. Fresh berries such as raspberries, blueberries, or strawberries add a joyful pop of color and tartness. A cup of hot tea or freshly brewed coffee rounds out the perfect dessert experience.
Creative Ways to Present
For special occasions, slice the lemon pound cake into small cubes and serve on skewers alongside fresh fruit for a fun party platter. Layer thin slices between dollops of frosting and berries to create mini lemon pound cake trifles. Individual servings in pretty dessert glasses make charming displays that will wow your guests.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Pound Cake with Lemon Cream Cheese Frosting Recipe fresh, store it covered tightly in the refrigerator. It will stay moist and delicious for up to three days, giving you plenty of time to enjoy several indulgent servings or share with friends.
Freezing
If you want to save this cake for later, slice and freeze it without frosting, securely wrapped in plastic wrap and aluminum foil. When ready to enjoy, thaw slices in the refrigerator overnight and then frost just before serving for the best texture and flavor.
Reheating
Warm the slices gently in the microwave for 10 to 15 seconds to bring back the soft, tender crumb—just be careful not to overheat or dry it out. If the cake is frosted, serve slightly chilled or at room temperature for the creamiest frosting experience.
FAQs
Can I use regular all-purpose flour instead of cake flour?
While cake flour yields a tender crumb in this Lemon Pound Cake with Lemon Cream Cheese Frosting Recipe, you can substitute all-purpose flour by measuring and then removing 2 tablespoons per cup before adding, or simply be mindful that the texture may be slightly denser.
How do I make sure my frosting isn’t too runny?
If your lemon cream cheese frosting seems too thin, slowly add more sifted confectioners’ sugar, a little at a time, until it thickens up. Also, make sure both your cream cheese and butter are soft but not melted to help achieve a stable frosting.
Can I make this cake gluten-free?
To make a gluten-free Lemon Pound Cake with Lemon Cream Cheese Frosting Recipe, substitute the cake flour with a gluten-free flour blend designed for baking. Keep in mind that texture and rise might vary slightly depending on the blend used.
Is it okay to skip the lemon extract in the frosting?
The lemon extract powers up the citrus flavor in the frosting, but if you don’t have it, you can substitute with freshly squeezed lemon juice or a bit more lemon zest. Just add gradually to avoid a thin frosting or overly tangy taste.
How long does this cake stay fresh at room temperature?
Due to the cream cheese frosting, it’s best to store this lemon pound cake in the refrigerator for up to three days. Leaving it at room temperature for more than a few hours can risk frosting spoilage, especially in warmer conditions.
Final Thoughts
This Lemon Pound Cake with Lemon Cream Cheese Frosting Recipe is a guaranteed crowd-pleaser that feels like sunshine on a plate. It’s wonderfully rich yet refreshingly bright and surprisingly simple to make. Treat yourself and those you love to this delightful dessert that’s perfect for any occasion or just because you deserve something special today.
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Lemon Pound Cake with Lemon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes plus cooling time (~1 hour cooling, total ~2 hours 20 minutes)
- Yield: 1 loaf, about 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Pound Cake with Lemon Cream Cheese Frosting is a luscious, moist cake infused with fresh lemon zest and juice, topped with a tangy and creamy lemon-flavored cream cheese frosting. Perfect for spring or summer gatherings, this cake offers a perfect balance of buttery richness and bright citrus flavors, with a tender crumb and smooth frosting.
Ingredients
Lemon Pound Cake
- 1 cup (8 ounces) unsalted butter
- 1 cup (7 ounces) granulated sugar
- 1/4 cup (1 and 3/4 ounces) light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 4 large eggs plus 2 egg yolks
- 1 and 3/4 cups (7 ounces) cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Lemon Cream Cheese Frosting
- 1 (8 ounce) block full-fat cream cheese, very soft but not melted
- 1/4 cup (2 ounces) unsalted butter, very soft but not melted
- 1/4 teaspoon pure lemon extract
- 2 cups (8 ounces) confectioners’ sugar, sifted (more if needed)
Instructions
- Preheat and Prepare Pan: Adjust an oven rack to the middle position and preheat your oven to 375°F (190°C). Spray a 9×5 inch loaf pan with non-stick baking spray and set aside.
- Melt Butter and Mix Sugars: Melt the unsalted butter in a small saucepan over medium heat. Transfer the melted butter to a large bowl and whisk in both the granulated and brown sugars until combined.
- Add Flavorings and Eggs: Stir in the vanilla extract, lemon extract, lemon zest, and lemon juice to the butter-sugar mixture and beat well. Add the eggs and egg yolks one at a time, beating well after each addition to create a smooth batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients and gently whisk until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the surface with a rubber spatula. Bake for 20 minutes at 375°F, then reduce the oven temperature to 325°F (163°C) and bake for an additional 40 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire cooling rack to cool completely, about 1 hour.
- Prepare the Frosting: In a stand mixer fitted with the paddle attachment or a large bowl with an electric handheld mixer, beat the softened cream cheese, butter, and lemon extract on medium-high speed until completely smooth, about 2 minutes.
- Add Sugar to Frosting: Reduce mixer speed to low and gradually add the sifted confectioners’ sugar. Once incorporated, increase speed to high and beat for 1-2 minutes more. If the frosting is too thin, add more confectioners’ sugar 1/4 cup at a time until desired consistency is reached.
- Frost the Cake: Once the cake is completely cooled, spread the lemon cream cheese frosting evenly over the top. Optionally, decorate with lemon slices for a fresh finish.
- Serve and Store: Slice and serve the cake. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Ensure the cream cheese and butter for the frosting are very soft but not melted to achieve a smooth frosting texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- If fresh lemons are not available for zest and juice, high-quality lemon extract can be substituted, but fresh ingredients provide the best flavor.
- This cake is best served chilled or at room temperature after frosting.
