Lemon Cream Cheese Pound Cake is moist, soft, and buttery with a bright lemon flavor that melts in your mouth. This recipe comes straight from my mother, who often baked this or a classic sour cream pound cake as her go-to dessert. For years, I thought those were the only pound cake recipes that existed\u2014until this one became a family favorite.<\/p>\n
2 cups (8 oz) cake flour<\/p>\n<\/li>\n
\u00bd scant teaspoon salt<\/p>\n<\/li>\n
8 oz unsalted butter, room temperature (omit salt if using salted butter)<\/p>\n<\/li>\n
8 oz cream cheese, softened<\/p>\n<\/li>\n
2 cups (14 oz) granulated sugar<\/p>\n<\/li>\n
6 large eggs, separated, room temperature<\/p>\n<\/li>\n
2 teaspoons lemon zest and 1 teaspoon lemon oil 1 \u00bd teaspoons poppy seeds (optional)<\/p>\n<\/li>\n<\/ul>\n 1 teaspoon butter<\/p>\n<\/li>\n \u2154 cup powdered sugar<\/p>\n<\/li>\n 5\u20136 teaspoons fresh lemon juice<\/p>\n<\/li>\n<\/ul>\n Prepare the pan<\/strong> Mix dry ingredients<\/strong> Cream butter and sugar<\/strong> Add dry ingredients<\/strong> Beat egg whites<\/strong> Bake<\/strong> Make the glaze<\/strong> Baking time can vary depending on the pan. Darker pans bake faster, while lighter or thicker pans may take up to 90 minutes.<\/p>\n<\/li>\n If using a stand mixer with only one bowl, beat the egg whites first with the whisk attachment, transfer to another bowl, then continue the recipe with the paddle attachment.<\/p>\n<\/li>\n For extra lemon flavor, add a touch more zest to the glaze.<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":" Lemon Cream Cheese Pound Cake is moist, soft, and buttery with a bright lemon flavor that melts in your mouth.…<\/p>\n","protected":false},"author":1,"featured_media":6124,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Lemon Cream Cheese Pound Cake - Grandma Baking Recipes","description":"Lemon Cream Cheese Pound Cake is moist, soft, and buttery with a bright lemon flavor that melts in your mouth. This recipe comes straight from my mother, who of"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=6123"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6123\/revisions"}],"predecessor-version":[{"id":6125,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6123\/revisions\/6125"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/6124"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=6123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=6123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=6123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
(or substitute 2 tablespoons lemon zest)<\/em><\/p>\n<\/li>\nGlaze<\/h3>\n
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Directions<\/h2>\n
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Preheat oven to 325\u00b0F (165\u00b0C). Spray a light-colored tube pan or a 12-cup (10-inch) Bundt pan with flour-added cooking spray.<\/p>\n<\/li>\n
Combine cake flour and salt. If using poppy seeds, stir them into the flour mixture.<\/p>\n<\/li>\n
In a stand mixer, beat the butter, cream cheese, and sugar for 5\u20138 minutes, scraping down the sides as needed. Add the egg yolks and beat for 2 minutes more. Mix in lemon zest and lemon oil.<\/p>\n<\/li>\n
Stir (do not beat) the flour mixture into the batter until just combined.<\/p>\n<\/li>\n
In a separate bowl, beat the egg whites until soft peaks form. Gently fold them into the batter.<\/p>\n<\/li>\n
Pour batter into prepared pan. Bake for 60\u201380 minutes<\/strong>, or until a skewer inserted in the center comes out clean or with moist crumbs (internal temperature should be about 210\u00b0F). Cool in the pan for 10 minutes, then invert onto a rack to cool completely.<\/p>\n<\/li>\n
Melt the butter in a microwave-safe cup. Stir in powdered sugar, then add lemon juice a teaspoon at a time until the glaze is thin enough to drizzle. Pour over cooled cake.<\/p>\n<\/li>\n<\/ol>\nNotes<\/h2>\n
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