By Good and Moist Lemon Cream Cheese Pound Cake | Rich and Flavorful is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Good and Moist Lemon Cream Cheese Pound Cake | Rich and Flavorful captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Good and Moist Lemon Cream Cheese Pound Cake | Rich and Flavorful becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Cake:
3 sticks salted butter, softened
3 cups granulated sugar
2 cups all-purpose flour, sifted
1 cup Swan’s Down Cake Flour
6 large eggs
8 oz cream cheese, softened
2 tablespoons lemon extract
2 tablespoons fresh-squeezed lemon juice
Zest from 1 lemon
1 tablespoon vanilla extract
For the Icing:
Powdered sugar (about 1 cup, adjust for desired sweetness)
1 tablespoon butter, softened
Water (just enough to reach desired consistency)
Yellow food coloring (optional)
Lemon juice (to taste, for thinning the icing)
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 10-inch tube pan.
Mix the Batter:
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, lemon extract, lemon juice, and lemon zest, ensuring everything is well combined.
Gradually add the sifted all-purpose flour and cake flour, mixing in one cup at a time until fully incorporated.
Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean.
Prepare the Icing:
In a small bowl, combine powdered sugar, softened butter, and a small amount of water
Add yellow food coloring if desired, and thin the icing with lemon juice until it reaches your preferred consistency.
Mix well until smooth.
Ice the Cake:
Once the cake has cooled slightly, drizzle the icing over the top
To do this, hold the bowl over the cake and move it in a circular motion until the bowl is empty, ensuring even coverage.
Serve:
Let the icing set before slicing. Enjoy this rich and moist Lemon Cream Cheese Pound Cake with a cup of tea or coffee!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
