Delicious Lemon Cream Cheese Pound Cake Recipe

Introduction

History and Popularity

The pound cake, with origins in early European baking, was named for its simple formula: a pound each of flour, butter, eggs, and sugar. This easy-to-remember recipe gained popularity among home bakers. The lemon cream cheese variation, however, is a modern twist, born from bakers’ experiments with the classic recipe to introduce new flavors and textures. Adding lemon zest and juice offers a refreshing contrast to the traditional pound cake’s rich density, while cream cheese brings a creamy depth, enhancing the overall taste. Gaining particular popularity in the United States, this variation has become a favorite at bake sales, family reunions, and holiday gatherings. Its versatility and delightful blend of flavors have cemented the Lemon Cream Cheese Pound Cake as a beloved recipe in modern baking culture, appealing to both enthusiastic and casual bakers.

Key Ingredients Explained

Combine traditional ingredients with lemon and cream cheese to make the Lemon Cream Cheese Pound Cake. Here’s a breakdown of the key components:

1. Flour: All-purpose flour provides the cake’s structure. Its gluten content is just right for achieving a fine, tender crumb without making the cake too dense.
2. Butter: Unsalted butter is preferred for its role in adding moisture and richness. It also contributes to the cake’s delicate crumb.
3. Sugar: Granulated sugar sweetens the cake and helps in creating a golden-brown crust.
4. Eggs: Eggs are crucial for binding the ingredients together and contribute to the cake’s rise and texture.
5. Cream Cheese: This adds a creamy, tangy flavor and helps in creating a moist, dense texture.
6. Lemon Zest and Juice: Fresh lemon zest and juice infuse the cake with a bright, citrusy flavor, balancing the richness of the other ingredients.
7. Vanilla Extract: A dash of vanilla enhances the overall flavor profile of the cake.
8. Baking Powder: This leavening agent is essential for helping the cake rise.

Preparation Steps

1. Preheat Oven: Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. Mix Dry Ingredients: In a bowl, whisk together flour and baking powder.
3. Cream Butter and Sugar: In a separate large bowl, cream the butter and sugar until light and fluffy.
4. Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients, alternating with the cream cheese. Stir in lemon zest, lemon juice, and vanilla extract.
6. Pour Batter into Pan: Transfer the batter to the prepared bundt pan, smoothing the top with a spatula.
7. Bake: Bake for about 60-75 minutes or until a toothpick inserted into the cake comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Baking Tips and Tricks

1. Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature for a smoother batter and even baking.
2. Proper Measuring: Use the spoon-and-level method for measuring flour to avoid a dense cake.
3. Don’t Overmix: Mix the batter just until the ingredients are combined to keep the cake light and fluffy.
4. Zest and Juice Properly: Use only the yellow part of the lemon zest to avoid bitterness. Freshly squeezed lemon juice is preferable for the best flavor.
5. Bundt Pan Preparation: Grease your bundt pan thoroughly, getting into all the crevices, to ensure easy release of the cake.
6. Oven Position: Bake the cake in the center of the oven to promote even cooking.
7. Check for Doneness: Start checking the cake a few minutes before the recommended baking time as oven temperatures can vary.
8. Cooling: Allow the cake to cool in the pan for a short while before transferring it to a wire rack. This prevents it from breaking apart.
9. Storage: Store the cake in an airtight container to keep it moist. It can also be frozen for later use.

Variations of the Recipe

The Lemon Cream Cheese Pound Cake is versatile, allowing for various adaptations to suit different tastes and occasions:

• Glazed Lemon Pound Cake: Enhance the lemony flavor by drizzling a simple lemon glaze (made from powdered sugar and lemon juice) over the cooled cake. This adds a sweet and tangy finish.
• Blueberry Lemon Version: Fold in a cup of fresh or frozen blueberries to the batter for a fruity twist. The blueberries complement the lemon flavor beautifully.
• Almond Lemon Cake: Add a teaspoon of almond extract and top the batter with sliced almonds before baking for a nutty flavor.
• Lemon Poppy Seed Cake: Incorporate poppy seeds into the batter for a slight crunch and visual appeal.
• Chocolate Chip Lemon Cake: Stir in a cup of mini chocolate chips for a delightful contrast of flavors.
• Lemon Coconut Cake: Mix in shredded coconut to the batter and sprinkle some on top for a tropical twist.
• Marble Lemon Cream Cheese Cake: Swirl in some raspberry puree or chocolate batter before baking to create a marbled effect.
• Mini Lemon Pound Cakes: Bake the batter in mini loaf pans or a muffin tin for individual servings, adjusting the baking time accordingly.

Serving and Presentation Ideas

Presentation and serving can elevate the Lemon Cream Cheese Pound Cake from a simple dessert to an elegant treat:

• Dust with Powdered Sugar: A light dusting of powdered sugar just before serving adds a touch of elegance and sweetness.
• Serve with Fresh Berries: Accompany slices of the cake with fresh berries like strawberries, raspberries, or blueberries for added freshness and color.
• Lemon Curd Accompaniment: Offer a side of lemon curd for guests to spread over their slice, enhancing the lemon flavor.
• Whipped Cream Topping: A dollop of whipped cream on top of each slice adds a creamy texture and balances the lemon’s tartness.
• Layered Dessert: Cut the cake into cubes and layer them with lemon mousse or custard in a glass for a fancy parfait-style dessert.
• Citrus Garnish: Garnish with thinly sliced lemon rounds, lemon zest, or candied lemon peel for a visually appealing and flavorful touch.
• Serve as Trifle Base: Use the cake as a base for trifle, layering it with fruit, custard, and cream.
• Tea Pairing: Present it as part of a high tea spread, pairing it with teas that complement its citrusy notes, like Earl Grey or Chamomile.

These variations and serving suggestions allow the Lemon Cream Cheese Pound Cake to be adapted and presented in numerous delightful ways, making it suitable for a wide range of tastes and occasions.

Health Benefits

While Lemon Cream Cheese Pound Cake is a treat best enjoyed in moderation, it does contain ingredients that offer certain health benefits:

• Lemons: Lemons are high in vitamin C, an antioxidant that helps protect cells from damaging free radicals. Vitamin C also aids in collagen production, which is vital for skin health. The lemon zest and juice in the cake provide a dose of these benefits.
• Eggs: Eggs are a good source of high-quality protein and contain various essential nutrients. They are particularly rich in B vitamins, which are important for energy production and brain health.
• Butter and Cream Cheese: Both of these dairy products contain small amounts of calcium and vitamin A. Calcium is crucial for bone health, while vitamin A supports vision and the immune system.
• Whole Grains (if using whole wheat flour): If you opt to use whole wheat flour, you’ll benefit from additional fiber, which is good for digestive health. Whole grains also contain more nutrients compared to refined grains.
• Almonds (in variations): If you add almonds or almond extract, you’ll gain some of the benefits of these nuts, which include healthy fats, fiber, protein, magnesium, and vitamin E.

Calorie Count and Nutritional Breakdown

A typical slice of Lemon Cream Cheese Pound Cake can be quite calorie-dense due to its high content of sugar, butter, and cream cheese. Here’s an approximate breakdown for a standard slice:

• Calories: 350-400 calories
• Total Fat: 18-22 grams
  • Saturated Fat: 10-12 grams
• Cholesterol: 85-100 mg
• Sodium: 200-250 mg
• Total Carbohydrates: 40-45 grams
  • Dietary Fiber: 0-1 grams
  • Sugars: 25-30 grams
• Protein: 5-6 grams
• Vitamins and Minerals: Small amounts of calcium, vitamin A, vitamin C (from lemon), and B vitamins (from eggs).

It’s important to note that these values can vary based on the specific recipe and portion sizes. For those watching their calorie intake or with specific dietary needs, it’s advisable to enjoy this cake in moderation and consider making adjustments to the recipe, such as reducing sugar or using low-fat cream cheese.

FAQs

Why is it called Elvis Presley Pound Cake?

The Elvis Presley Pound Cake is named after the famous singer Elvis Presley, known for his love of rich, indulgent foods. This particular pound cake, reputed to be a favorite of Elvis, is distinguished by its rich texture and the addition of extra ingredients like cream cheese, which makes it more luxurious than a traditional pound cake. The recipe is often associated with Southern cuisine, reflecting Elvis’s roots and his well-known appreciation for Southern-style cooking.

Why is my pound cake too moist?

If your pound cake is too moist, it could be due to several factors:

1. Underbaking: The cake might not have been baked long enough. It’s important to ensure the cake is fully baked by checking with a toothpick or cake tester before removing it from the oven.
2. Excess Liquid: Too much liquid in the batter can make the cake overly moist. Ensure you’re measuring ingredients accurately, especially the wet components like lemon juice or cream cheese.
3. Ingredient Temperature: Ingredients that are not at the proper temperature (e.g., eggs and butter that are too cold) can affect the cake’s texture.
4. Storage: If the cake is wrapped or covered while still warm, condensation can make it overly moist.

Why is my lemon pound cake dry?

A dry lemon pound cake can result from:

1. Overbaking: Leaving the cake in the oven too long can dry it out.
2. Incorrect Measurements: Too much flour or not enough butter or eggs can lead to a dry cake. Accurate measuring is key.
3. Oven Temperature: An oven that’s too hot can cause the cake to bake too quickly on the outside while remaining uncooked inside, leading to a dry texture once fully baked.
4. Aging: If the cake is left out uncovered for too long, it can become dry.

Why didn’t my lemon pound cake rise?

Several reasons can contribute to a lemon pound cake not rising properly:

1. Expired Leavening Agent: If you’re using baking powder, ensure it’s not expired. Old baking powder loses its effectiveness.
2. Overmixing the Batter: This can deflate the air bubbles necessary for rising.
3. Incorrect Oven Temperature: An oven that’s not properly preheated or is at the wrong temperature can affect the rise.
4. Opening the Oven Door Too Early: This can cause a sudden temperature drop, affecting the cake’s rise.
5. Proportions of Ingredients: Incorrect ratios of flour, leavening agents, and wet ingredients can affect the cake’s ability to rise.

Conclusion: Summary and Final Thoughts

The Lemon Cream Cheese Pound Cake is a delightful variation of the classic pound cake, offering a perfect balance of rich, creamy texture and refreshing lemon zest. Its versatility in terms of variations and serving options makes it a wonderful choice for various occasions, from casual gatherings to special celebrations. While indulgent in nature, it’s important to enjoy this cake in moderation, considering its calorie and fat content. The key to a successful Lemon Cream Cheese Pound Cake lies in careful attention to ingredient measurements, baking times, and temperatures. Whether you’re a seasoned baker or a novice, this cake offers an opportunity to explore the joys of baking while delivering a deliciously satisfying dessert. Its enduring popularity is a testament to its delightful taste and the joy it brings to those who savor it.

External Links

1. Link: Steam & Bake
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3. Link: My Nanna’s Apple Spice Cake with Cream Cheese Frosting
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