Best EVER Lemon-Cream Cheese Pound Cake

I got this recipe after I bought a piece of Martha Stewart Bakeware. I tweeked the recipe a bit….removing some ingredients, adding and increasing others. This cake is SUPER yummy!!! Hope you like it!

Best EVER Lemon-Cream Cheese Pound Cake

Ingredients

  • 8 oz Philly Cream Cheese
  • 3 sticks of butter
  • 2 C sugar
  • 1 1/8 tsp salt
  • 3 Tbsp + 5 Tbsp FRESH lemon juice
  • 2 Tbsp lemon zest
  • 1/2 tsp lemon extract
  • 4 lg eggs
  • 2 1/4 C flour, sifted
  • 2 tsp baking powder
  • 10X Sugar

Instructions

  1. Preheat oven to 325 degrees and prepare a bundt pan. Cream butter and cream cheese until smooth. Add sugar, salt, zest, and 3Tbsp of lemon juice. Add eggs, one at time, mixing well after each addition. Add combined flour and baking powder on low speed until well combined. Bake for 1 hr 5 min to 1 hr 15 min, or until golden. Remove from oven and immediately brush bottom of cake with approx 2 Tbsp lemon juice. Let cool in pan for 15 min, then invert cake. Brush the top of cake wit remaining lemon juice. Once cake is completely cooled, dust with 10 X sugar.

Not sure…..

Comments (14)

on

Hi! I would love to try out this recipe, sounds great! But, as I live in Europe, we have different measurements. I can figure out pretty much everything accept... the sticks of butter! No idea how much one stick is. could you please let me know? Thanx a lot!

on

Sounds like a great cake.  Have made cream cheese pound cake before....but can't wait to try this. I love lemon.

on

I am making this cake right now, and I have two questions.  I assume by 'prepare the bundt pan', you mean to grease and flour it, or maybe just grease it?  Also, I followed the instructions exactly, but then after the cake was in the oven, I noticed the ingredients listed lemon extract, but the instructions don't mention it.  I'm sure the cake will be very good, as the batter sure tasted good, but I would've liked to had the extract in the batter as well.  Maybe the instructions should be edited so others won't make the same mistake?

on

I just made this pound cake, my first pound cake ever. I've been hesitant to make pound cake fearing it would come out dense and dry, but not this cake! I cut the recipe in half and baked it in a 9x5x3 loaf pan 50-60 min. I used meyer lemon for juice and zest with some navel orange zest as well,  didn't use any extract (maybe a touch of vanilla next time, but not necessary). So far I've only tried a hot slice, like maybe 30 seconds out of the oven hot, I just couldn't wait. It is fluffy and moist and oh so good. I will glaze it with lemon/orange juice and confectioners sugar. I'm sure once it cools down and the flavors mingle it will be amazing.


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