For best results, ensure all ingredients are at room temperature. This helps create a smooth and even batter. Don't overmix the batter once you add the flour; overmixing can result in a tough cake. To prevent the cake from sticking, grease the tube pan thoroughly and dust it with flour, tapping out any excess. If the cake is browning too quickly, tent it loosely with aluminum foil during the last 20-30 minutes of baking. Store leftover cake in an airtight container at room temperature for up to 3 days.
Cream Cheese Pound Cake with Lemon Glaze
-
PREP TIME30 mins
-
COOK TIME1 hrs 20 mins
-
TOTAL TIME2 hrs
-
SERVING14 People
-
VIEWS270
Indulge in the velvety embrace of this delightfully dense pound cake, where butter and cream cheese unite to create a symphony of rich flavor. A vibrant lemon glaze, bursting with zesty brightness, crowns this masterpiece, adding a touch of sunshine to every bite.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate60 g
-
Cholesterol150 mg
-
Fiber1 g
-
Protein7 g
-
Saturated Fat17 g
-
Sodium218 mg
-
Sugar36 g
-
Fat28 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan. (5 minutes)
02 Step
Recipe View 3 mins In a large bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and creamy. (3 minutes)
03 Step
Recipe View 5 mins Gradually beat in the granulated sugar until the mixture is light and fluffy. The color should noticeably lighten. (5 minutes)
04 Step
Recipe View 4 mins Add the eggs two at a time, ensuring each pair is fully incorporated before adding the next. (4 minutes)
05 Step
Recipe View 1 mins Beat in the vanilla and almond extracts with the last pair of eggs. (1 minute)
06 Step
Recipe View 3 mins Gently fold in the cake flour and ground nutmeg until just combined. Be careful not to overmix. (3 minutes)
07 Step
Recipe View 1 mins Pour the batter into the prepared tube pan and spread evenly. (1 minute)
08 Step
Recipe View 1 hrs 20 mins Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. (80 minutes)
09 Step
Recipe View 1 hrs 30 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (90 minutes)
10 Step
Recipe View 5 mins Prepare the Lemon Glaze: In a medium bowl, whisk together the confectioners' sugar and lemon juice until smooth. Add more lemon juice, 1 tablespoon at a time, until you reach your desired consistency. (5 minutes)
11 Step
Recipe View 10 mins Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Niko Farrell
Apr 24, 2025I made this for a party and everyone raved about it. The cream cheese really makes a difference.
Abdul Swaniawski
Nov 24, 2024The lemon glaze is so good, I could eat it with a spoon!
Emerald Corkery
Aug 3, 2024Easy to follow instructions and a delicious result. Will definitely be making this again!
Armando Terry
Dec 23, 2023My family loved this cake! It's become a new favorite in our house.
Buford Powlowski
Oct 3, 2023This recipe is a winner! The cake was incredibly moist and the lemon glaze was the perfect touch.