Name: Lemon Cream Cheese Pound Cake - Beyond the Butter
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Lemon Cream Cheese Pound Cake - Beyond the Butter

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×Published: · Modified: by • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer. Jump to RecipeJump to VideoPrint RecipeThis Lemon Cream Cheese Pound Cake is a dense yet incredibly moist, lemon-flavored, buttery pound cake that will melt in your mouth! Made in either a 12-cup bundt cake pan or an IKEA Vardagen cake pan, it's an easy-to-make dessert that goes wonderfully with either a sprinkling of powdered sugar or with a simple lemon glaze!Jump to:To make this lemon cream cheese pound cake recipe, you'll need the following ingredients.The best size bundt cake pan to use for this lemon cream cheese pound cake recipe is a 12-cup size bundt pan. I used my Nordic Ware Original ProCast Bundt Pan, but any 12-cup bundt cake pan will be fine.You can also use, as I did, this IKEA Vardagen cake pan.With either pan, make sure to heavily butter and flour your cake pan or use a flour-based baking spray such as Baker's Joy.Need to figure out what size bundt cake pan you have? Check out a few tips in my marble bundt cake recipe post!Below are the recommended baking tools needed to make this recipe.To make this the best lemon cream cheese bundt cake recipe ever, follow these helpful tips!Get yourself an oven thermometer. This will ensure your oven is heated to the correct temperature. Oven thermometers are inexpensive and a lifesaver in the kitchen!Preheat a jelly roll pan or baking sheet. Place a jelly roll pan or baking sheet directly underneath the bundt pan as it bakes. Because we're rotating the cake halfway through baking, this makes it easier to handle.Mix the batter slowly. When you cream your butter, cream cheese, and sugar, it's best to do this at no higher than medium speed. For the egg mixture and the whisked dry ingredients, they should be mixed in gradually at a slow speed.Aluminum foil layer. If you want to avoid your lemon cream cheese pound cake turning overly dark, you can add a sheet of aluminum foil over the top for the last 15-20 minutes of baking.Let it cool. Allow your lemon cream cheese pound cake to cool for 10 minutes before inverting it onto a wire cooling rack. You can, if you would like, run a small paring knife between the cake edges and the bundt cake pan beforehand to help loosen it. I usually like to run mine gently around the center tub edge.The pound cake should cool completely on the wire cooling rack before serving. This can take about 2-3 hours.Add a lemon glaze or sprinkle of powdered sugar. I tested this recipe a few times using both the lemon glaze and the powdered sugar. Both are good, but the lemon glaze does add a little extra bit of sweetness. If that's not your thing, then I suggest either the dusting of powdered sugar or simply enjoying it as-is!What baking pan did you use to make this lemon cream cheese pound cake? I used both the IKEA Vardagen cake pan and this 12-cup bundt cake pan from Nordic Ware. Do I need to butter and flour the bundt cake pan before adding the batter? Yes, absolutely. With either pan for a successful cake release, you should either butter and flour the cake pan or generously spray it with a flour-based baking spray like Baker's Joy. I swear by this brand because it has never given me any issues with releasing a cake from a bundt cake pan—or any pan, for that matter! Can I make this lemon cream cheese pound cake in a 10-cup bundt cake pan? No, I do not recommend making this in a 10-cup bundt cake pan. There is simply too much batter. You can, however, split the batter between 2, 6-inch bundt cake pans. Can I use bottled lemon juice? You can, but fresh lemon juice really is best here. Don't skip the lemon zest, either. That's where the flavor really is! My bundt cake is golden brown on the outside but has streaks of cake that looked underbaked. Why is that? Believe it or not, the streaks you're seeing are fully baked. The reason this is happening, according to King Arthur Flour, is caused by over creaming the butter and sugars together at too fast of a speed with your mixer. It should be done, at most, medium speed. For your egg mixture and whisked dry ingredients, they should be mixed in at the lowest speed on your mixer. How do I store this lemon cream cheese pound cake? The pound cake can be stored in an airtight container at room temperature or refrigerator for up to 3 days. It can also be stored in the freezer, double-wrapped in plastic wrap with an aluminum foil cover for up to 1 month. Let it come to room temperature before serving.Author:from votesPrint RecipePin RecipeNutritonal information provided above is an estimate only and will vary based on specific ingredients used.« Small Batch Black Bottom CupcakesZucchini Chocolate Chip Oatmeal Cookies »© All images &amp; content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.Jennifer thank you for recommending this recipe. This cake was easy to make. It is very lemony and very dense.I made a lemon cream cheese glaze.ReplyHello Jennifer. Can you please do a large to extra large egg conversion? I just bought 2 18ct extra large eggs that I'm hoping to use.ReplyMake this cake! I made this recipe recently and it was unbelievably delicious! But I am thinking of using the same recipe for a plain pound cake and I am wondering if you think it could be made without the lemon juice and zest? Do you think that would alter the liquid/flour ratio enough to make a difference?ReplyI would like to make this cake. I have a similar pan like the VARDAGEN pan. This pan as well as the VARDAGEN pan are 2 pieces. Do you have any cake leakage from the VARDAGEN pan? Do you spray the VARDAGEN pan with the baking spray on both pieces of the VARDAGEN pan on the bottom of that insert piece? Do you have to put aluminum foil around the VARDAGEN pan so it does not leak? Thank-you the cake looks delicious can't wait to make it.ReplySo far, so good! Just brought it out of the oven. I followed the recipe but added a little sour cream (1/8c) as well. I cooked it at the recommended time, at 300 degrees, lower temps are always better, even if baked for a few mins longer. It was golden and ready. Made it for a friend's birthday. Smells wonderful, looks beautiful! Can’t wait to taste it. Will glaze it later. I know this will be delicious. The ingredients say so! I’ll send a picture and comments made.ReplyPlease explain the eggs and egg yolks? Used all 6 eggs 4 eggs and eggs whites and then 2 egg yolks only?ReplyHi can it be made in 8 inch or 9 inch cake pans? Thank you!ReplyReally delicious and rich! Super moist and extra lemoney.Buy an oven thermometer if you don’t have one. Most ovens are 25-50 degrees off.I would let the cake cool longer than 20 minutes if needed. Mine left cake stuck in the pan. Next time will try cooling until I can easily handle the pan.This one might just might be worth buying the vardagen!ReplyHello, I’d like to try this recipe but what is ‘cake flour’ we do t have this in the UK. I notice there is no raising agent in the recipe so I’m wondering if our equivalent is self raising flout? Any advice would be appreciated.Many thanksKarenReplyTHIS HAS GREAT FLAVOR, BUT I'M CONFUSED BY THE TEMP. 300 DOESN'T SEEM HOT ENOUGH? I'VE HAD IT IN THE OVEN FOR 1.75 HOURS AND STILL NOT DONE.ReplyWelcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

×Published: · Modified: by • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer. Jump to RecipeJump to VideoPrint RecipeThis Lemon Cream Cheese Pound Cake is a dense yet incredibly moist, lemon-flavored, buttery pound cake that will melt in your mouth! Made in either a 12-cup bundt cake pan or an IKEA Vardagen cake pan, it's an easy-to-make dessert that goes wonderfully with either a sprinkling of powdered sugar or with a simple lemon glaze!Jump to:To make this lemon cream cheese pound cake recipe, you'll need the following...

Lemon Cream Cheese Pound Cake - Beyond the Butter

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