Kitchen Equipment You’ll Need
- 10-cup tube pan or bundt pan
- Electric mixer
- Wire rack
Ingredients
- 1 and 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
Step-by-Step Instructions
- Coat a 10-cup tube pan or bundt pan with solid vegetable shortening and sugar, or use Wilton cake release.
- Preheat your oven to 350°F.
- In the bowl of an electric mixer, beat the butter and cream cheese until smooth.
- Add the sugar and continue beating until the mixture becomes fluffy and lightens slightly in color.
- Add the eggs one at a time, ensuring you beat after each addition.
- Slowly incorporate the flour into the mixture, blending until combined.
- Add the lemon extract and mix well.
- Pour the batter into the prepared pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with dry crumbs.
- Allow the cake to cool on a wire rack for 15 minutes before inverting it onto a serving tray. Let it cool completely on the counter before covering it in an airtight container.
- Store in an airtight container on the countertop for 3 to 4 days.
Tips for Success
- Ensure all your ingredients are at room temperature before starting. This helps in achieving a smooth and even batter.
- Don’t rush the mixing process; beating the butter and cream cheese until smooth is crucial for a tender cake.
- If you’re using a bundt pan, make sure every crevice is well-greased to prevent sticking.
Additional Tips and Variations
- For a twist, try adding a handful of poppy seeds to the batter for a delightful crunch.
- A simple glaze made with powdered sugar and lemon juice can be drizzled over the cooled cake for an extra burst of lemon flavor.
Nutritional Highlights (Per Serving)
Calories: 450 | Fat: 25g | Carbohydrates: 50g | Protein: 5g
Frequently Asked Questions (FAQ)
Can I use a different type of extract? Absolutely! If lemon isn’t your favorite, vanilla or almond extract can also complement the cream cheese beautifully.
How do I store leftovers? The cake can be stored in an airtight container at room temperature for up to four days. For longer storage, wrap it well and freeze for up to three months.
Can I make this cake gluten-free? Yes, simply substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Conclusion
This Lemon Cream Cheese Pound Cake is a delightful blend of old-fashioned charm and modern taste. I invite you to try this recipe and let it become a beloved tradition in your own home. Share your baking experience and any creative twists you add to this classic. Enjoy every bite!
Enjoy!