Hicham Lemon Cream Cheese Pound Cake is a delightful dessert that combines the tangy flavor of lemon with the rich, creamy texture of cream cheese. This cake is perfect for any occasion, from casual family gatherings to elegant dinner parties. The addition of cream cheese ensures that the cake is moist and flavorful, while the lemon extract adds a refreshing zest.
Introduction
This Lemon Cream Cheese Pound Cake recipe is a must-try for anyone who loves citrus-flavored desserts. The cake is dense yet soft, with a perfect balance of sweetness and tartness. It’s incredibly easy to make and requires just a few simple ingredients. Whether you’re a seasoned baker or a beginner, this recipe will quickly become one of your favorites.
Ingredients
For the Cake:
- 1 1/2 cups butter, room temperature
- 8 ounces cream cheese, room temperature
- 6 large eggs, room temperature
- 3 cups granulated white sugar
- 3 cups all-purpose flour
- 1 tablespoon lemon extract
Instructions
Step 1: Prepare Your Ingredients
- Bring Ingredients to Room Temperature:
- Ensure that the butter, cream cheese, and eggs are at room temperature before starting. This helps in achieving a smooth batter and an evenly baked cake.
Step 2: Make the Cake Batter
- Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan or a tube pan.
- Cream Butter and Cream Cheese:
- In a large mixing bowl, cream together the butter and cream cheese using an electric mixer on medium speed until the mixture is smooth and creamy.
- Add Sugar:
- Gradually add the granulated white sugar to the butter and cream cheese mixture, beating until light and fluffy.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition to ensure each egg is fully incorporated before adding the next.
- Add Lemon Extract:
- Mix in the lemon extract until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour and a pinch of salt.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
Step 3: Bake the Cake
- Pour and Bake:
- Pour the batter into the prepared bundt or tube pan and spread it evenly.
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 4: Cool and Serve
- Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes.
- Carefully remove the cake from the pan and let it cool completely on a wire rack.
- Serve:
- Once the cake has cooled completely, slice and serve.
- Optionally, you can dust the top of the cake with powdered sugar or drizzle it with a simple lemon glaze for added flavor and presentation.
Cooking Notes and Variations
Tips for Perfect Lemon Cream Cheese Pound Cake
- Room Temperature Ingredients: Ensuring that your ingredients are at room temperature is crucial for a smooth batter and even baking.
- Creaming Method: Properly creaming the butter and cream cheese with the sugar will incorporate air into the batter, giving the cake its light texture.
- Lemon Extract: If you prefer a stronger lemon flavor, you can add the zest of one lemon along with the lemon extract.
Variations
- Lemon Glaze: Make a simple lemon glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Drizzle over the cooled cake for extra lemony goodness.
- Berry Addition: Add 1 cup of fresh or frozen blueberries to the batter for a delightful lemon blueberry pound cake.
- Citrus Twist: Substitute half of the lemon extract with orange or lime extract for a different citrus flavor profile.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature. It can also be refrigerated for longer storage.
2. How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
3. Can I freeze this cake?
Yes, you can freeze this cake. Wrap individual slices or the whole cake in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before serving.
4. Can I use a different pan?
Yes, you can use a loaf pan or a tube pan if you don’t have a bundt pan. Adjust the baking time accordingly and test for doneness with a toothpick.
5. Can I use low-fat ingredients?
For the best texture and flavor, it is recommended to use full-fat cream cheese and butter. Low-fat substitutes may alter the cake’s texture.
Lemon Cream Cheese Pound Cake is a delightful and easy-to-make dessert that brings a burst of citrus flavor to your table. Its moist and dense texture, combined with the tanginess of lemon and the richness of cream cheese, makes it a perfect treat for any occasion. Whether you’re a novice baker or an experienced one, this recipe is sure to impress your family and friends. Enjoy baking and savor every bite of this delicious cake!
