LEMON CREAM CHEESE POUND CAKE

LEMON CREAM CHEESE POUND CAKE : airfryer recipe

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Lemon cream Cheese Pound Cake is a deliciously moist, decadent, and springtime delight coated in a lemon-yet-sweet glaze that gives a bit of sunshine in each bite.

This isn’t your typical regular lemon cake. This lemon-cream cheese-pound cake is among the most delicious cake recipes you’ll ever make. It’s also very likely to be one of your most popular spring and summer dishes.

​​WHAT I LOVE ABOUT THIS RECIPE

When I first began baking, I was averse to pounds of cakes. I wasn’t a fan of the pound cakes I’d tried. They were often dry.

Then, I had the confidence (and that desire) to try it. I modified an old recipe from my family to make lemon cream cheesecake, and… WOW. Wow! This cake is fantastic. Here are a few things I love in this particular cake

  • A rich, buttery taste
  • Sweet lemony glaze
  • Moist deliciousness

HOW TO MAKE LEMON CREAM CHEESE POUND CAKE RECIPE

  1. To make the cake, beat the cream cheese and butter until creamy and smooth. Mix in sugar before adding eggs one at a time.
  2. In another bowl, mix the flour and salt. Add the flour mixture to the mix of butter and mix using lemon juice.
  3. Mix the batter.
  4. Then, add the remaining cake ingredients.
  5. Put the cake batter in the pan. Bake.

Make the glaze by mixing powdered sugar, powdered mix, and lemon juice.

LEMON CREAM CHEESE POUND CAKE INGREDIENTS

  • Butter: I prefer to make use of Challenge unsalted butter (no endorsement!). Room temperature.
  • Cream Cheese: Use regular, full-fat cream cheese. Room temperature.
  • Sugar: Sugar that is granulated.
  • Eggs: room temperature.Large eggs,
  • Flour:  All-purpose flour
  • Salt
  • Lemon:
  • Vanilla Extract: I use pure vanilla extract, not imitation.

LEMON CREAM CHEESE POUND CAKE TIPS

  • Room Temperature: I have found that it is helpful to start with ingredients at room temperature. Cream cheese and butter must be spreadable and soft but not completely melted. The lemon and eggs must be heated to room temperature before starting.
  • When adding eggs, ensure that you add them one at a time so that the batter doesn’t get curdled.
  • Measurement accuracy is very crucial in a great cake that weighs a pound. The addition of sugar could result in the cake’s drop. Adding more flour can cause the cake to dry.
    • (Tip for ensuring that you don’t put in extra flour: you can use the “fluff and spoon” method instead of just scooping the flour up. The flour is fluffed up using the fork, and then a spoon is used to transfer it into your measuring cup. Then, level it out using the help of a knife. This ensures that the flour isn’t too densely packed. (You don’t have to increase the amount.)
  • Mixing: Make sure you beat the eggs, sugar, butter, and cream cheese until the mixture becomes fluffy and light. It should appear to be lighter in hue. You should not overbeat the eggs. In fact, overbeats can cause the batter to spill over the sides of the pan after it has been baking.
  • Incorporating Baking Powder: Some recommend including baking powder in the mix. I don’t think it’s required. However, it’s not going to harm anything to include it. You can use your discretion. I’ve left it out of this recipe.
  • Greasing Bundt Pan: There are various methods to coat the Bundt pan. Butter is an excellent option to enhance the overall taste of the cake.
  • Specific recipes require you to mix flour with butter. An essential spray-on cooking oil can also be used. The most effective one I’ve come across to use is Pam baking spray, which contains butter (not an endorsement paid for).
  • Batter: After the batter has been dumped in the Bundt pan, press the pan on the counter several times to allow the batter to settle and eliminate the air pockets.
  • Name-Brand: When you make this pound cake with lemon-containing cream cheese, it’s best to make use of name-brand ingredients. It may sound somewhat shrewd. However, there’s a solution to my insaneness. For example, generic sugar is typically ground with a finer grind, which results in more sugar per cup, which could cause your cake to sink. Generic butter usually contains more liquid fat, which could make a pound cake heavy.
  • Test Cake doneness: As the cake is quite dense, it can be tempting to take it out before it is ready. However, you should make sure the center has been baked.
    • For a quick way to check for doneness, apply the bamboo skewer, also known as a toothpick technique. Incorporate it into the middle of the cake, and when it is able to come out with small moist crumbs, then it’s finished. This doesn’t mean that the batter is on the skewer. It should only be some moist crumbs.

This isn’t your typical regular lemon cake. This lemon cheese cream pound cake is among the most luxurious cakes you can make. It’s also likely to be one of your most popular recipes for spring and summer.

HOW TO MAKE LEMON CREAM CHEESE POUND CAKE RECIPE

  1. To make the cake, beat the cream cheese and butter until creamy and smooth. Mix in sugar and then add eggs one at a time.
  2. In another bowl, mix the flour and salt. Add the flour mixture into the mixture of butter and mix the lemon juice.
  3. Make sure you beat the batter.
  4. Then, add the remaining cake ingredients.
  5. Place the pancake batter inside the Bundt Pan. Bake.
  6. Make the glaze: Mix with powdered sugar and lemon juice.
  7. Pour the glaze over the cake.

STORING +FREEZING + MAKE-AHEAD

The most important thing to do when storing this lovely lemon cake is to keep it safe from the elements. Store the cake in an airtight container placed on the counter, or put it into the fridge to store it for a few days. After you’ve cut it then you’ll need to cover the exposed end by wrapping it in cling wrap to ensure the cake doesn’t get dry.

  • How Long Can You Keep This In The Fridge? The cake is soft and delicious for up to a week if kept in an appropriate fridge. The trick is to keep it safe from the atmosphere and other smells of food within the refrigerator.
  • Can You Freeze This? Yes!! You can double-wrap the cake with Cling Wrap or aluminum foil prior to inserting it into a sealable freezer bag. It is best to wait until you’re ready to drizzle on the lemony, sweet glaze unless you’re freezing individual slices.
    • Simply let it thaw at the counter and let it thaw for about an hour or so, or put the cake in the fridge for a night. You might want to give it some counter time in order to remove the excess moisture.

Make-ahead Tips Cakes will stay delicious and fresh for three to four days in the fridge, which means it’s the ideal cake to bake ahead. It is also possible to go to the freezer option and apply the glaze just before the time of serving. Whatever you choose to do, this home-cooked cake is far better than the ones you purchase at the grocery supermarket!

Ingredients

Cake:

  • ¾  cups ( 180g ) unsalted butter softened
  • 4-ounce ( 115g ) cream cheese softened
  • 1 ½  cups ( 180g ) sugar
  • Three large eggs
  • 1 ½  cups ( 205g ) all-purpose flour
  • ¼  tsp salt
  • 30 g  fresh lemon juice
  • One fresh lemon zest
  • ½  tbsp lemon extract
  • ½  tsp vanilla extract

Glaze:

  • 1 cup ( 130g ) powdered sugar sifted
  • 2 tbsp fresh lemon juice

Instructions

Make the Cake:

  1. Preheat airfryer to 315ºF (157ºC). Grease the cake mold
  2. In a medium mixing bowl, use an electric handheld mixer to beat butter and cream cheese together until smooth and creamy. Add sugar slowly, beating on medium speed until the mixture is light and fluffy. Add eggs to the batter, beating just until the yolk disappears.
  3. In a separate bowl, whisk together flour and salt and add to the butter mixture, alternating with lemon juice, beginning and ending with flour. Beat batter on low, after each addition, until blended. Add lemon zest, lemon extract, and vanilla extract and stir until incorporated. Pour the batter into the prepared bundt pan.
  4. Bake for 40 minutes to 50 minutes or until a cake tester inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10-15 minutes. Remove the cake from the mold and cool it completely on a wire rack.

Make the Glaze:

  1. Make the glaze by combining the powdered sugar and lemon juice in a medium bowl. Mix until smooth using a handheld electric mixer.  Add more lemon juice, a teaspoon or so at a time, as needed to reach a thick but pourable consistency.  Pour the glaze over the cake. Let the cakes sit out until the glaze has dried well.

Notes

  1. Room Temperature: I’ve found it helpful to begin with ingredients that are at room temperature. Cream cheese and butter must be spreadable and soft but not completely melted. Lemons and eggs, too, must be heated to room temperature before beginning.
  2. When adding eggs, ensure that you add them one step at a time so that the batter doesn’t get curdled.
  3. Accuracy in measuring: Accuracy is incredibly essential in a quality cake of a pound. The addition of sugar could make the cake sink. The addition of flour could make the cake dry.
    • (Tip: To ensure that you don’t put in extra flour, follow the “fluff and spoon” method instead of scooping the flour up. The flour is fluffed up using the fork, and then a spoon is employed to place it into your measuring cup. Make sure to level it off using the aid of a knife. This ensures that the flour isn’t overly packed, and you don’t need to make any extra.)
  4. Mixing: Make sure you beat the eggs, sugar, butter, and cream cheese until the mixture becomes soft and airy. It should be noticeably lighter in hue. You should not overbeat the eggs. The batter could be ruined if you overbeat it. To spill over the sides of the pan after it has been baked.
  5. Add Baking Powder to the Mix. Some recommend including baking powder in the mix. I don’t think it’s required, but it’s not going to harm anything if you add it. You can use your discretion. I’ve decided to leave it out of this recipe.
  6. Greasing Bundt Pan It is possible to grease the Bundt pan. There are several methods for effectively greasing the Bundt pan. Butter is an excellent option that can significantly enhance the overall taste of the cake.
    • Specific recipes require you to mix flour with butter. Simple spray-on cooking spray can also be used. The best I’ve seen to use is Pam baking spray, which contains butter (not an endorsement paid for).
  7. Batter: After the batter has been dumped into the Bundt pan, gently tap the pan against the counter several times to assist the batter settling and eliminate all air pockets.
  8. Name-Brand: When creating this cake, it is best to make use of name-brand ingredients. This may sound somewhat shrewd. However, there’s a solution to my crazy. For example, the generic brands of sugar are usually ground more finely, which means that there is more sugar per cup, which can make your cake fall. The generic butter typically contains more liquid fat that could make your cake weigh a lot.

You can bake the pound cake also in oven by following the same steps .

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