Lemon Cream Cheese Pound Cake Recipe- Step by step Guide:-The lemon cream cheese pound cake will leave your taste buds in a state of utter delight with its tangy goodness. This cake is sure to be a hit with a large number of people because it is bursting with citrus flavour and has a moist and tender crumb.
Lemon Cream Cheese Pound Cake Recipe- Step by step Guide
Simply by following the instructions in this recipe, you will be able to make a dessert that is suitable for any event, from afternoon tea to special celebrations.
Ingredients
For the Lemon Cream Cheese Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Also Read:-Toasted White Chocolate Mousse Recipe – Step by Step Guide
Instructions
- Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
- Prepare a bundt pan measuring 10 inches by greasing and flouring it.
- Combine the butter that has been softened with the cream cheese in a large mixing bowl and beat the mixture until it is smooth and creamy.
- As you continue to beat the butter mixture, gradually incorporate the granulated sugar until it becomes fluffy and light.
- One egg at a time, beating thoroughly after each addition, add the eggs to the mixture. The lemon zest, lemon juice, and vanilla extract should be mixed in together.
- A separate bowl should be used to combine the flour, baking powder, baking soda, and salt by whisking them together.
- Mix the dry ingredients into the wet ingredients in a slow and steady manner until they are almost completely incorporated.
- After the bundt pan has been prepared, pour the batter into it and spread it out evenly.
- It should be baked for 55 to 65 minutes, or until a toothpick that is inserted into the middle of the cake gives a clean result.
- The cake should be removed from the oven and allowed to cool for ten minutes in the pan before being transferred to a wire rack to finish cooling completely.
For the Lemon Glaze:
- Powdered sugar, lemon juice, and lemon zest should be mixed together in a small bowl using a whisk until they are completely smooth.
- After the cake has had time to cool, the glaze should be drizzled over the final layer of the cake.
- Before cutting the cake into slices and serving it, wait a few minutes for the glaze to harden.
Nutrition
- There are approximately 350 calories, 18 grammes of fat, 42 grammes of carbohydrates, and 5 grammes of protein in each serving of this Lemon Cream Cheese Pound Cake.
- Indulge in this delightful dessert as a treat for special occasions or whenever you have a craving for a burst of citrusy sweetness. Savour each and every tangy bite!
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