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Instructions
Step 1: Prepare the Pan and Preheat the Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a loaf pan to ensure the cake releases easily after baking.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy. This step is crucial for a moist and tender cake. Add the sugar and continue beating until the mixture is smooth and creamy.
Step 3: Add the Eggs and Flavorings
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice. The lemon will infuse the batter with a lovely, fresh fragrance.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing to ensure a light, tender crumb.
Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the cake starts to brown too much on top, cover it loosely with aluminum foil and continue baking.
Step 6: Let the Cake Cool
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake hold its shape and ensures it won’t fall apart.
Step 7: Make the Lemon Glaze
While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. The glaze should be slightly thick but pourable. If it’s too thick, add a bit more lemon juice; if too thin, add a little more powdered sugar.
Step 8: Drizzle the Glaze
Once the cake has completely cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing into this zesty, creamy goodness.
Serving Suggestions
Serve your Lemon Cream Cheese Pound Cake on its own or with a dollop of whipped cream, fresh berries, or even a scoop of vanilla ice cream for a simple, yet elegant dessert. It’s the perfect cake for a spring or summer gathering, a brunch party, or as a treat with your afternoon tea.
Final Thoughts
This Lemon Cream Cheese Pound Cake takes the classic pound cake to a whole new level with the richness of cream cheese and the bright citrusy notes from the lemon. The result is a cake that’s moist, flavorful, and downright irresistible. Whether you’re baking for a special occasion or simply indulging in a homemade treat, this cake will undoubtedly become a family favorite. Try it today and experience the magic of this deliciously tangy twist on a timeless classic.
Would you like to add any additional ingredients or variations, like a flavored glaze or different citrus? 😊
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