Lemon & Cream Cheese Pound Cake Recipe – Super Easy, Super Delicious!

Ok ok so it looks kinda simple but this Lemon and Cream Cheese Pound Cake is pretty life changing! It’s soft, light, tangy, sweet and completely melts in your mouth. There is no need for any icing with cake, it already has it all.

Join our Bake Club for exclusive recipes, videos, behind the scenes actions as well as downloadable pdfs of all our recipes!

https://www.patreon.com/cupcakejemma/posts

—————-
Preheat oven to 170C
After 10 minutes of baking reduce temp to 150C

290g Soft Butter
1 Lemon Zest
185g Cream Cheese
415g Caster Sugar
5 Eggs
290g Plain Flour
1/2tsp Baking Powder
Pinch of Salt
1/2 tsp Vanilla extract

————-

BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com
SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma
MORE CAKE: http://www.crumbsanddoilies.co.uk
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies

[Music]
hello everybody welcome back to the
cupcake gemma channel i am here today
with sam and nikki who are working movie
magic right now and making everything
look gorgeous and hopefully i’m going to
work some cake magic and show you guys
how to make a delicious lemon and cream
cheese pound cake now
this is a pretty simple cake it’s kind
of like we’re going back to basics and
the main reason i’m showing you this is
because over christmas i bought myself
an abundance of cream cheese because i
was planning to have a little party and
make a delicious cheesecake but things
didn’t go quite to plan no thanks to our
good friend mr covid and so i ended up
having loads of cream cheese in my
fridge and i thought i want to make
something different so i thought i’d
give this cream cheese pound cake a go
and it is so amazing that i thought i’ve
got to share the recipe with you lot so
what is a pound cake
it’s pretty simple it’s a straight-up
kind of cake but it’s really okay i was
talking to nikki about this on the way
and i was like how do i explain that
it’s kind of
dense
and compact yet really airy and
delicious and it is all of those things
it’s super buttery the cream cheese and
the lemon add a really lovely tang and
it’s the kind of cake that you don’t
need any kind of icing or accompaniment
you can just eat it it’s like a tea time
cake like the kind of cake you’d have
at your book club i have no idea what a
book club is it sounds great if anyone’s
got one then please can i join but
anyway this is such a lovely lovely cake
to eat so i’m going to share it with you
and my favorite thing is that we’re
going to actually bake it in a bun tin
which is one of these i think we’ve done
a bun
kind of cake on the channel before maybe
only once before but it essentially is
just that you’re going to bake it in
this tin you can get all sorts of
gorgeous designs if you don’t have one
don’t worry you can also make this in a
loaf tin or just a kind of big old
chunky cake tin as well
so we’re gonna prepare our cake tin
first we need to really kind of
liberally butter
this bad boy because it’s got so many
kind of crevices and cracks and creases
that if any of it’s not creased then
your cake’s just gonna get stuck in it
and it’s gonna be really sad we don’t
want that we want it to be a wonderful
happy moment so my kind of preferred way
of doing this is actually with a bit of
kitchen paper and just because you can
really get into all the corners and i’ve
got some butter here which is softened
you could use melted butter too and i’m
just wiping up a bit and i’m going to
get really
butter happy in this tin and just wipe
all around making sure you get the
outsides
the insides and all the little bits in
between
so once you’re satisfied that you have
buttered
every
last bit of your tin we’re now gonna
dust it with flour so i’ve just got some
plain flour in here
it’s probably gonna make a mess
but that’s okay and we’re just gonna
shimmy i’m gonna try and do it over a
bowl
shimmy it all around just covering it
for now and then we’ll tap off the
excess afterwards
and there is our very well greased and
floured buntin
ready for his cake batter which we’re
gonna get on and make right now but just
before that i’m just going to tell you
that i’ve preheated the oven to 170
degrees c which is fan assisted now
there’s a few baking instructions so
make sure that you pay attention when we
pop the cake in the oven and i’ll put
the temperatures in the description box
below along with the full ingredients
list and you can find instructions along
with the photos and ingredients over on
patreon at our bake club so if you want
to join us which i think you probably do
then head to patreon.com for cupcake
gemma for all the fun and games okay
let’s have a little bit of fun against
right now and make this cake so it’s
very very simple but there’s a few
little instructions first so i’ve got
some butter here
and i’ve got 290 grams of softened
butter now you do really want soft
butter you can see how kind of
spreadable it is
there we go and now that just means that
we’re going to be able to whip this up
so we’re going to be creating all the
air for our cake right now so we’re
going to start by just whipping this up
on its own
medium to high speed for about three to
four minutes and your butter is going to
go really white in color it’s going to
go really fluffy and creamy so just keep
on whipping until you get there
okay let’s just take a little look at
this butter
it is so pale in color and it just looks
really really creamy and quite delicious
now it’s really important that you whip
your butter on its own first because now
we’re going to add the cream cheese if
you try to whip the cream cheese and the
butter together you’re never going to
get this kind of whippy volume so i’ve
got 185 grams of cream cheese here just
full fat delicious cream cheese
and we’re also going to add at this
stage some lemon zest now this is kind
of optional you don’t have to make this
lemony but i just think
lemon cake is just delicious like a
lemon drizzle you just can’t beat it or
maybe you can this pound cake can beat
it
so i’m just putting the zest of one
regular lemon in
i’m putting this in nice and early so
that it gets a chance to kind of
whip around with the butter and the
cheese and pull out as much lemony
flavor as possible
so then we’ll just give these i whipped
together just for about a minute just
until they’re really well combined
so now that those have come together
we’re going to add our sugar so i’ve got
caster sugar here if you can only get
granulated then that is a okay but
caster sugar is better for this it’s
finer it’s gonna kind of dissolve into
the cake a lot easier so i’ve got 415
grams and i’m going to tip all of it
into the mixer
pop this back down and we’re gonna start
it on a low speed
and then once it’s combined we’re just
gonna whip it up for about two to three
minutes
[Music]
so now you will see that this
is quite a loose batter already and we
haven’t even added our eggs like it’s
quite kind of
sloppy
and we’re going to be adding a total of
five eggs
now what we’re going to do is we’re
actually going to mix our eggs together
in a bowl before we add them so that it
doesn’t kind of you don’t get left with
kind of clumps of unmixed egg white
because that is a thing
that could happen when you’ve got a
really really soft batter and you want
to beat an egg into it i hope that made
sense so just bear with me
also crack five
large
lovely eggs into this bowl and we’ll
whisk them together
[Music]
here we go
so now that the eggs have completely
broken up we’ve got one kind of liquid
going on here i’m going to turn the
mixer onto a low speed and we’re going
to pour in
about an egg’s worth of egg liquid
and then we’ll
mix that through just for about kind of
20 to 30 seconds
before we
turn the mixer back down and add a
little bit more and just keep doing this
until all of your eggs
are in your batter
[Music]
so once all of your eggs have combined
into your mixture it’s going to add a
little bit of vanilla i’m going to do
this by eye and i’m hoping for about a
teaspoon of good quality vanilla extract
again if you don’t have any do not worry
your cake’s still gonna be mighty
delicious we’ll just whip that up
one more second done
and it’s time to add our dry ingredients
so
take this off for now
i’m gonna grab my sieve
and into my sieve i’m gonna add some
plain flour so i’ve got 290 grams of
plain flour
this is quite a small sieve so i’m
actually just going to zip that bit in
first
so on top of the flour we’re gonna pop
in half a teaspoon of baking powder
to give this a little extra air
and a good pinch probably about an
eighth of a teaspoon of salt
again it’s not gonna be salty it’s just
gonna pull out all those delicious
buttery tangy flavors
pop all of this in
now before i put it back on the mixer
i’m just going to give it a good
once over by hand because
the mixer tends to make this go
everywhere
and i’m just going to pop it back on the
mixer
on the lowest speed and only for a few
seconds we don’t want to over mix this
now that the flour’s gone in we just
want to mix it until it’s just combined
and that is our beautiful
lemon and cream cheese pound cake batter
completely made
it’s just time to get it into the tin
before we do i’m just going to go once
on my mixer because you can see there’s
some little bits of flour around the
edge
just going to very gently give it a
little fold to make sure that it’s all
just one
gorgeous batter
and now we’ll get it into the bun tin
which is kind of easier said than done
we’re just going to do little bits at a
time
[Music]
i’m just leveling this off a little bit
it doesn’t need to be like completely
perfect
although i try
anyway this is now going to go into the
oven we’ve preheated it to 170 degrees c
we’re going to pop it in for 10 minutes
and then we’re going to turn the oven
down so come back to me in 10 minutes
which for you watching will be about 10
seconds so i’ll see you in a second
[Music]
okay so after the first 10 minutes
whatever you do don’t open your oven
door we don’t want to get loads of cold
air in there what we’re going to do is
just turn this down
to 150 and that’s where we’re going to
leave this cake now it’s probably going
to take somewhere between an extra 40 to
50 minutes to bake it kind of depends on
your tin if you’re doing a loaf tin it
might be a little bit less so set it for
30 at least if you’re doing a smaller
cake tin and then you’re going to test
it we’re gonna use a skewer you’re gonna
put it right into the middle of your
cake pull it out if it’s got a little
bit of cake batter on it then you wanna
leave it in the oven for another five to
ten minutes and just keep on testing it
until your skewer comes out clean so i’m
gonna go for 40 minutes because i’ve
baked this a couple of times before
sorry there we go
all right see you soon
[Music]
looks pretty awesome don’t you think
i think so like it’s super simple but
just baking it in that bun tin it’s
giving it this gorgeous golden crust now
like i said we don’t need to serve this
with anything at all um but i do like to
dust it with a little bit of icing sugar
just to give it a little
chef kiss
here we go
[Music]
now because this is quite a hunk of cake
it does take a fair amount of time to
cool down and we’ve been cooling it down
for
about an hour maybe actually an hour and
a half and it’s still slightly warm but
quite frankly we’ve got some more work
to do so
and i just really want to eat this so
i’m just gonna crack a little slice open
so we can have a look
oh
it’s so pretty i know it sounds weak
it’s just a piece of sponge but it’s so
perfectly even and fluffy and i mean
this one’s warm because like i said
this is gonna take forever to cool down
anyway eat it warm if you wish
i’m just gonna oh your fork just
literally melts through it this is a
huge piece here we go
so delicious
mmm
no
texture is absolutely perfect it’s
buttery it’s soft but there’s a good
amount of bite to it as well and they’re
kind of crispy outside
it’s all you need
so i hope that you guys enjoy this i
hope you give it a go if you’re looking
at it and thinking oh it’s just a bit of
sponge cake
yeah but it’s like
so much more i promise
that lovely tang as well i just got that
afterwards from the cream cheese and the
lemon it’s perfect guys it’s such a
lovely cake and you can make it really
quickly i say quickly it’s gonna have to
cool down for a long time but it’s very
easy to make and it looks beautiful just
as it is so you can serve this whenever
and wherever you wish
i love abundant i feel like we should
make more bundt cakes on the channel
because we’ve only done this one and one
other thinking maybe like a chocolate
one
i think nikki and maybe dane as well
also made little mini chocolate ones
with a chocolate drizzle like maybe we
could do some of those let me know if
you’ve got a favorite bundt cake recipe
in the description box below comments
box below and we will add it to our list
in the meantime
i’ve got a lot of cake to eat should i
share it with sam and nikki
nikki’s nodding sam’s got his one
eyebrow up as if to say hell yeah
cool thanks so much for watching guys
we’ve really enjoyed being here with you
this week and we’ll be back next
thursday remember to join us over on our
bait club over on patreon as well if you
want some more action from us and we’ll
bring you another delicious treat in a
week’s
time um
[Music]
you