{"id":20970,"date":"2025-12-04T18:04:48","date_gmt":"2025-12-04T18:04:48","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=20970"},"modified":"2025-12-04T18:04:48","modified_gmt":"2025-12-04T18:04:48","slug":"lemon-cream-cheese-pound-cake-2","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/lemon-cream-cheese-pound-cake-2\/","title":{"rendered":"Lemon Cream Cheese Pound Cake"},"content":{"rendered":"
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Lemon Cream Cheese Pound Cake<\/h1>\n
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This Lemon Cream Cheese Pound Cake is a luxuriously moist, dense cake bursting with vibrant lemon flavor and a soft, tender crumb thanks to the cream cheese. Optional poppy seeds add a touch of crunch, while a tangy lemon glaze finishes it off for the perfect balance of richness and brightness\u2014ideal for brunch, dessert, or any special gathering.<\/p>\n

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Lemon Cream Cheese Pound Cake\u00a0\u00a0Ingredients For the Cake: IngredientQuantityCake flour2 cups (8 ounces)Salt\u00bd scant teaspoonUnsalted butter (room temp)8 ouncesCream cheese (softened)8 ouncesGranulated sugar2 cups (14 ounces)Large eggs (separated)6Lemon zest2 tablespoonsLemon oil (or extra zest)1 teaspoonPoppy seeds (optional)1\u00bd teaspoons For\u2026<\/p>\n

This\u00a0Lemon Cream Cheese Pound Cake<\/strong>\u00a0is a luxuriously moist, dense cake bursting with vibrant lemon flavor and a soft, tender crumb thanks to the cream cheese. Optional poppy seeds add a touch of crunch, while a tangy lemon glaze finishes it off for the perfect balance of richness and brightness\u2014ideal for brunch, dessert, or any special gathering.<\/p>\n

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\u00a0Lemon Cream Cheese Pound Cake<\/h3>\n

\u00a0Ingredientes<\/h4>\n

Para la Tarta:<\/strong><\/p>\n

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Ingrediente<\/th>\nQuantity<\/th>\n<\/tr>\n<\/thead>\n
Cake flour<\/td>\n2 cups (8 ounces)<\/td>\n<\/tr>\n
Salt<\/td>\n\u00bd scant teaspoon<\/td>\n<\/tr>\n
Unsalted butter (room temp)<\/td>\n8 ounces<\/td>\n<\/tr>\n
Cream cheese (softened)<\/td>\n8 ounces<\/td>\n<\/tr>\n
Granulated sugar<\/td>\n2 cups (14 ounces)<\/td>\n<\/tr>\n
Large eggs (separated)<\/td>\n6<\/td>\n<\/tr>\n
Lemon zest<\/td>\n2 tablespoons<\/td>\n<\/tr>\n
Lemon oil (or extra zest)<\/td>\n1 teaspoon<\/td>\n<\/tr>\n
Poppy seeds (optional)<\/td>\n1\u00bd teaspoons<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/figure>\n

For the Glaze:<\/strong><\/p>\n

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Ingrediente<\/th>\nQuantity<\/th>\n<\/tr>\n<\/thead>\n
Butter<\/td>\n1 teaspoon<\/td>\n<\/tr>\n
Powdered sugar<\/td>\n\u2154 cup<\/td>\n<\/tr>\n
Fresh lemon juice<\/td>\n5\u20136 teaspoons<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/figure>\n

\u200d Directions<\/h3>\n

1. Preheat & Prep<\/strong>
\nSet oven to\u00a0325\u00b0F (165\u00b0C)<\/strong>. Grease a 12-cup Bundt pan or tube pan with\u00a0flour-added spray<\/strong>\u00a0for easy release.<\/p>\n

2. Mix Dry Ingredients<\/strong>
\nIn a medium bowl, whisk together cake flour, salt, and poppy seeds (if using). Set aside.<\/p>\n

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3. Cream Butter, Cheese & Sugar<\/strong>
\nUsing a stand mixer, beat\u00a0butter, cream cheese, and sugar<\/strong>\u00a0on medium speed for\u00a05\u20138 minutes<\/strong>\u00a0until very light and fluffy. Add the\u00a0egg yolks<\/strong>, one at a time, mixing well. Blend in\u00a0lemon zest<\/strong>\u00a0and\u00a0lemon oil<\/strong>\u00a0or extra zest.<\/p>\n

4. Add Dry to Wet<\/strong>
\nAdd the flour mixture to the butter mixture and\u00a0gently stir<\/strong>\u00a0(don\u2019t beat) just until incorporated. Avoid overmixing to maintain tenderness.<\/p>\n

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5. Fold in Egg Whites<\/strong>
\nIn a separate clean bowl, beat the\u00a0egg whites<\/strong>\u00a0to soft peaks. Fold gently into the batter until no streaks remain.<\/p>\n

6. Bake the Cake<\/strong>
\nPour batter into the prepared pan and smooth the top. Bake for\u00a060\u201380 minutes<\/strong>, or until a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then\u00a0invert onto a rack<\/strong>\u00a0to cool completely.<\/p>\n

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7. Prepare the Glaze<\/strong>
\nMelt\u00a0butter<\/strong>\u00a0in a microwave-safe bowl. Stir in\u00a0powdered sugar<\/strong>\u00a0to coat, then add\u00a0lemon juice<\/strong>\u00a0a teaspoon at a time until the glaze reaches a pourable consistency.<\/p>\n

8. Glaze & Serve<\/strong>
\nDrizzle the lemon glaze over the\u00a0completely cooled cake<\/strong>. Let set before slicing.<\/p>\n

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\u00a0Pro Tips<\/h3>\n