This Lemon Cream Cheese Pound Cake is not your average dessert. It boasts a dense, tightly-crumbed texture that's surprisingly light, thanks to the magic of air incorporation and fluffy egg whites. Unlike most cakes, it skips the baking powder or soda, relying on a classic technique for a truly delightful result.
Ready to impress your family and friends with a homemade masterpiece? This recipe is perfect for bakers of all skill levels, and the burst of citrusy lemon flavor is guaranteed to tantalize taste buds.
Here's what you'll need:
Dry Ingredients:
* 2 cups cake flour (8 ounces)
* ½ teaspoon salt (omit if using salted butter)
* 1 ½ teaspoons poppy seeds (optional)
Wet Ingredients:
* 8 ounces unsalted butter, softened
* 8 ounces cream cheese, softened
* 2 cups (14 ounces) granulated sugar
* 6 large eggs, separated (room temperature)
* 2 teaspoons lemon zest
* 1 teaspoon Boyajian lemon oil (or 2 tablespoons lemon zest)
Glaze:
* 1 teaspoon butter
* ⅔ cup powdered sugar
* 5-6 teaspoons fresh lemon juice
Let's Bake!
1. Preheat your oven to 325°F (163°C). Grease a light-colored tube pan or 12-cup (10-inch) Bundt pan with flour-added cooking spray.
2. Whisk together the cake flour and salt. If you're using poppy seeds, add them to the dry mix and set it aside.
3. Creaming Time! In the bowl of your stand mixer, combine the softened butter, cream cheese, and sugar. Beat for a good 5-8 minutes, scraping down the sides occasionally for even mixing.
4. Add the egg yolks one at a time, beating for another 2 minutes after each addition.
5. Zest it Up! Stir in the lemon zest and lemon oil (or additional zest), ensuring everything is well incorporated.
6. Gently Fold in the Dry Ingredients. Avoid overmixing by using a spatula to fold the flour mixture into the wet ingredients until just combined.
7. Whip Up the Egg Whites! In a separate bowl, use an electric mixer to beat the egg whites until soft peaks form.
8. Folding Finesse. Gently fold the beaten egg whites into the cake batter using a spatula. Be careful not to deflate the air incorporated into the whites.
9. Pour and Bake! Transfer the batter to your greased pan and bake for 60-80 minutes. The cake is done when a skewer inserted into the center comes out clean with moist crumbs (no batter) or reaches an internal temperature of 210°F (99°C).
10. Cooling Down. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Glaze the Perfection!
1. Melt the butter in a large microwave-safe measuring cup.
2. Add the powdered sugar and stir until it coats the melted butter.
3. Drizzle Perfection. Now, add the lemon juice one teaspoon at a time, stirring constantly, until the glaze reaches a consistency that allows for drizzling.
4. Pour the glaze directly from the measuring cup over the cooled cake, letting it cascade down the sides.
Enjoy your homemade masterpiece! This Lemon Cream Cheese Pound Cake is perfect for afternoon tea parties, celebratory occasions, or simply indulging in a delightful homemade treat.