Best Lemon Cream Cheese Pound Cake Recipes

CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
• Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
• For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.

BLUEBERRY LEMON CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
• In a large bowl, combine the cake mix, pudding mix, and sugar.
• Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
• Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
• Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
• Mix the confectioner's sugar and lemon juice and pour over the cooled cake.

CREAM CHEESE POUND CAKE WITH LEMON GLAZE RECIPE

Steps:

• Preheat oven to 325. Spray 12-c Bundt pan with nonstick baking spray with flour. Set aside. In lg bowl combine butter, cream cheese & sugar. Neat at med speed with electric mixer until fluffy. Add eggs, one at a time beating well after each addition. In med bowl sift together flour & salt. Gradually add flour mixture to butter mixture beating until combined. Add extracts, beating to blend. Spoon batter into prepared pan. Bake until wooden pick inserted near center of cakes comes out clean, 1 hr 30 min. Remove from pan & let cool completely on wire rack. Drizzle with lemon glaze.

CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• FOR CAKE:
• Preheat oven to 350 F, and prepare 2 8or9 inch cake pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
• Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
• FOR THE FROSTING:
• In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups

RO Z'S CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
• Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
• For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.

MEYER LEMON POUND CAKE WITH CREAM CHEESE GLAZE

Steps:

• Preheat the oven to 350°F. Grease and flour a Bundt pan.
• Cream together the butter, 1 pkg. cream cheese and granulated sugar with mixer for 1 minute or until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the milk, 1/3 cup Meyer lemon juice, zest, and vanilla.
• In a separate medium sized bowl, whisk together the flour, baking powder, and salt.
• Add the dry ingredients to the wet in 3 stages, folding the batter together until just incorporated. Don't overmix.
• Pour the batter into the Bundt pan and bake for 50 to 60 minutes or until toothpick inserted near center comes out clean.
• Cool on a wire rack before removing from pan to glaze.
• To make the glaze, whisk together the powdered sugar, remaining cream cheese, and remaining Meyer lemon juice, adding the juice gradually until you get the consistency you desire.
• Drizzle on the glaze and serve!

LEMON CREAM CHEESE POUND CAKE

Steps:

• IN A LARGE BOWL BEAT SUGAR AND CREAM CHEESE UNTIL FLUFFY. BEAT IN LEMON JUICE, VANILLA, AND EXTRACT, NUTMEG AND SALT. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.
• ADD FLOUR AND BEAT UNTIL SMOOTH. POUR BATTER INTO GREASED AND FLOURED (ANGEL FOOD PAN) OR BUNDT PAN.
• BAKE AT 325* FOR ABOUT 1 1/4 HOURS. COOL IN PAN, REMOVE AND INVERT TO FINISH COOLING.
• PREPARE GLAZE, AND SPREAD OVER WARM CAKE, LETTING IT DRIZZLE DOWN THE SIDES...ENJOY...

LEMON CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 10" tube pan or bundt pan.
• Combine cream cheese, butter, and lemon extract in large mixer bowl. Beat 2 minutes at medium speed until light and fluffy.
• Add eggs, one at a time, beating well after each addition. Add cake mixes, flour, baking powder and water; mix just until blended.
• Turn out into prepared pan.
• Bake for 1 hour, or until toothpick inserted near center comes out clean.
• Cool completely in pan on wire rack before removing from pan.
• Combine glaze ingredients and whisk until slightly thickened. Drizzle over cake.