Best 3 Citrus Pound Cake With Lemon Cream Cheese Frosting Recipes
Indulge in the tantalizing Citrus Pound Cake with Lemon Cream Cheese Frosting, a delectable treat that promises a harmonious blend of zesty citrus flavors and creamy richness. This classic pound cake recipe is elevated with a burst of citrusy goodness from oranges, lemons, and limes, resulting in a moist and flavorful cake that will tantalize your taste buds. Complemented by a luscious Lemon Cream Cheese Frosting, this cake becomes an irresistible masterpiece, perfect for any occasion.
**Citrus Pound Cake with Lemon Cream Cheese Frosting**
**Preparation Time:** 15 minutes
**Cooking Time:** 1 hour 15 minutes
**Total Time:** 1 hour 30 minutes
**Difficulty Level:** Moderate
**Ingredients:**
**For the Cake:**
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup orange juice
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1/2 cup sour cream
**For the Frosting:**
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups confectioners' sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
**Instructions:**
1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the citrus juices and sour cream. Beat until just combined.
5. Pour the batter into the prepared bundt pan and bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
7. To make the frosting, beat the cream cheese and butter together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add the confectioners' sugar, lemon juice, and vanilla extract and beat until smooth and creamy.
8. Frost the cooled cake and enjoy!
**Tips:**
- For a more intense citrus flavor, use freshly squeezed orange, lemon, and lime juice.
- To make the frosting even creamier, use full-fat cream cheese and butter.
- Decorate the cake with fresh citrus slices or zest for an extra pop of color and flavor.
TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
- For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
LEMON LAYER CAKE
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.
CITRUS CAKE WITH LEMON WHIPPED CREAM FROSTING
Need a cool citrusy dessert? Make an easy lemon cake using orange juice. You'll love the lemon filling and creamy frosting touched with lemon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 8- or 9-inch rounds.
- In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.
- Place 1 cake layer, rounded side down, on serving plate. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 110 mg, Fat 5 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 27 g, TransFat 1/2 g
Tips:
- Use fresh citrus zest. This will give your cake the best flavor. If you don't have fresh citrus, you can use 1 teaspoon of dried citrus zest, but the flavor will be less intense.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make your cake light and tender.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Be careful not to overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
This citrus pound cake with lemon cream cheese frosting is a delicious and refreshing dessert that is perfect for any occasion. The cake is moist and flavorful, and the frosting is light and tangy. With its bright citrus flavor, this cake is sure to be a hit with everyone who tries it.
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