Cream Cheese Pound Cake Recipe (with a Lemon Variation)

Ed went through a phase where he thought that trifles were his favourite dessert.  I didn’t understand it and I was grateful when he finally realized how wrong he was, but I made them for him nonetheless.  I made large trifles (see the ugly strawberry one below; recipe here), individual sized trifles (see my wild blueberry trifle below) and miniature trifles using small dollar store stemmed cups (unfortunately, I didn’t take a photo of those). 

Tip:  I use one of the serving cups/glasses like a cookie cutter for the pound cake so my cake layers are even and the right shape.

It was Ed’s love for trifles that inspired me to bake pound cake.  Pound cake is a great starting point for easy and lovely desserts.  I’m sharing a pound cake recipe that can be enjoyed on its own or used in a trifle.  Try adding a lemon glaze or serve slices of the plain cake topped with whipped cream and fresh fruit.  If you have leftover whipped cream, you can freeze it (see here for instructions)!

Cream Cheese Pound Cake with Lemon Glaze Recipe

makes 1 loaf or several mini loaves; original recipe posted here

Note:  The original recipe recommends using 4 small loaf pans.  I don’t currently own small or mini loaf pans, but I imagine that the smaller loaves (requiring a shorter bake time) would taste even better (ie. more moist and dense).

2 sticks unsalted butter, softened at room temperature

1 (8 ounce/225 g) package of cream cheese, softened at room temperature

1 1/2 cups granulated white sugar

4 large eggs

1 1/2 tsp vanilla extract

2 cups all purpose flour

1 1/2 tsp baking powder

3/4 tsp kosher salt

zest of 1 large lemon (optional)

Optional for the lemon glaze:

sifted icing sugar (2 to 5 cups)

zest of 1 large lemon

freshly squeezed lemon juice (up to 1 large lemon)

Preheat the oven to 325 F.  Lightly grease the loaf pan(s) and lightly dust them with flour.  In a medium bowl, whisk together the flour, baking powder, and salt and set aside.  In the bowl of a stand mixer, beat together the butter and cream cheese on medium high speed until creamy.  Then add the sugar and beat until smooth.  Add the eggs, one at a time, and mix in the vanilla.  Then with the stand mixer running on the lowest speed, gradually add the dry ingredients until incorporated.  Stir in the lemon zest if using.  Pour the batter into your loaf pan(s) and smooth out the top using a rubber spatula.  I like to push more batter to the sides and the corners to reduce the rising and cracking of the centre.  Bake until an inserted toothpick comes out clean or with a few crumbs attached.  For 1 standard sized loaf, it took approximately 65 to 75 minutes.  If you’ve divided your batter into 4 loaf pans, the original recipe recommended a baking time of 50 to 60 minutes.  If you’re using mini loaf pans, I would start checking them after 25 minutes.  Remove the pound cake from the pan and place on a wire rack to cool.  Serve once it has cooled completely.  Pound cake freezes well.

If you are using a lemon glaze, start making it once you’ve removed the cake from the pan.  You have two options depending on how you want your glaze to look.  Glazes can range from translucent, syrupy, and lemony to white in colour, thick, and very sweet.

For the translucent and lemony glaze shown in the photo above, place the lemon zest and the lemon juice from 1 large lemon in a sauce pot over medium low heat.  Whisk in sifted icing sugar 1/2 cup at a time until incorporated and smooth.  After 2 cups of icing sugar have been added, start adding more (1/2 cup at a time) to taste and until you’ve achieved the desired consistency and colour.  Keep in mind that it will thicken as it cools.  Remove the glaze from the heat and allow it to cool slightly.  Set a baking sheet under your pound cake and cooling rack.  Once your glaze has thickened (make sure it is still warm enough to pour), drizzle it over your pound cake.

For the white and sweet glaze, place 3 or 4 cups of icing sugar in a bowl and mix in lemon juice 1 tablespoon at a time until smooth and until you’ve achieved your desired consistency.  Set a baking sheet under your pound cake and cooling rack.  Then drizzle the glaze over your pound cake.