Introduction
Indulging in a slice of cake can be one of life’s simplest pleasures, and this WW Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting brings together the rich flavors of cream cheese and the bright, zesty notes of lemon in a lightened-up dessert. Perfect for gatherings, special occasions, or even just a delightful afternoon treat, this pound cake manages to maintain a moist texture while being mindful of your wellness goals.
This detailed guide will provide you with comprehensive ingredient measurements, step-by-step instructions, and valuable tips to help you create a show-stopping dessert. Not only will you enjoy the delicious flavors, but you’ll also appreciate its nutritional benefits, including its low SmartPoints value.
Ingredients
For the Pound Cake:
- 3 sticks (1 ½ cups) unsalted butter, softened
- 1 (8 oz) package cream cheese (such as Philadelphia), softened
- 3 cups granulated sugar (or a sugar substitute for lower calories)
- 6 large eggs, at room temperature
- 3 cups sifted cake flour (can substitute with all-purpose flour)
- 1 (3.4 oz) box of instant vanilla pudding mix
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons lemon extract
- A pinch of salt
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 stick (½ cup) unsalted butter, softened
- Powdered sugar (approximately 3 cups, adjust to taste)
- 1-2 packets of True Lemon or True Lime (or the juice of one lemon)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (or more to taste)
- Milk, as needed to achieve desired consistency
Nutritional Information (Per Slice, makes about 12 slices)
- Calories: 410
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 85mg
- Sodium: 230mg
- Total Carbohydrates: 46g
- Dietary Fiber: 0g
- Sugars: 30g
- Protein: 4g
SmartPoints (WW)
- SmartPoints: 5 (based on the current WW system)
Detailed Instructions
Step 1: Gather Your Ingredients
Before starting, ensure you have all your ingredients at room temperature for easier mixing. This helps to create a smooth batter and ensures even baking.
Step 2: Preheat Your Oven
Preheat your oven to 325°F (163°C). Preheating is crucial for achieving the perfect rise and texture in your pound cake.
Step 3: Prepare the Tube Pan
Generously grease a 10-inch tube pan with baking spray or butter. Lightly dust it with flour if you prefer, ensuring the cake will release easily after baking.
Step 4: Cream the Butter and Cream Cheese
In a large mixing bowl, combine 3 sticks of softened butter and 8 oz of softened cream cheese. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes. This step is essential as it incorporates air into the mixture, leading to a lighter cake.
Step 5: Add Sugar and Flavorings
Gradually add 3 cups of granulated sugar to the creamed mixture. Continue to beat until well combined and fluffy. Next, add 1 ½ teaspoons of vanilla extract and a pinch of salt. Mix until fully incorporated.
Step 6: Incorporate the Eggs
Add the 6 large eggs one at a time to the mixture. Be sure to beat well after each addition. This step helps to maintain the airy texture of the batter.
Step 7: Combine the Dry Ingredients
In a separate bowl, whisk together 3 cups of sifted cake flour and 1 (3.4 oz) box of instant vanilla pudding mix. This combination will add moisture and stability to your cake.
Step 8: Mix Dry and Wet Ingredients
Gradually fold the dry ingredients into the wet mixture. Mix on low speed until just combined, taking care not to overmix. Overmixing can lead to a denser cake.
Step 9: Add Lemon Flavoring
Stir in 1 ½ teaspoons of lemon extract. This will elevate the lemon flavor in your cake, ensuring each bite is refreshing.
Step 10: Pour the Batter into the Pan
Carefully pour the batter into the prepared tube pan. Smooth the top with a spatula to ensure even baking.
Step 11: Bake the Cake
Place the pan in the preheated oven and bake for 1 to 1.5 hours. The cake is done when a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, you can cover it loosely with aluminum foil during the last 20 minutes of baking.
Step 12: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15-20 minutes. Afterward, carefully invert it onto a wire rack to cool completely.
Step 13: Prepare the Frosting
While the cake cools, prepare the lemon cream cheese frosting. In a mixing bowl, combine 8 oz of softened cream cheese and ½ cup of softened butter. Beat until smooth and creamy.
Step 14: Add Powdered Sugar and Flavoring
Gradually add about 3 cups of powdered sugar, mixing well after each addition. Then, stir in 1-2 packets of True Lemon (or the juice of one lemon), 1 teaspoon of vanilla extract, and 1 teaspoon of lemon extract. Mix until smooth. If the frosting is too thick, add a splash of milk until you reach your desired consistency.
Step 15: Frost the Cake
Once the pound cake is completely cool, spread the lemon cream cheese frosting evenly over the top and sides. You can use a spatula for a smooth finish or create decorative swirls for visual appeal.
Step 16: Serve and Enjoy
Slice the cake and serve it at room temperature. This lemon cream cheese pound cake pairs wonderfully with a cup of tea or coffee and is perfect for any gathering.
Step 17: Storage
Store any leftovers in an airtight container in the refrigerator for up to a week. You can also freeze the cake; wrap it tightly in plastic wrap and aluminum foil for up to three months. Thaw and reheat before serving for the best flavor and texture.
Tips for Success
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for optimal mixing and smooth batter.
- Checking for Doneness: To check if the cake is done, it should spring back when lightly pressed, and the edges will start to pull away from the pan.
- Customize Your Flavor: For a more intense lemon flavor, consider adding lemon zest to both the cake batter and the frosting.
Variations
- Add Fruit: Incorporate fresh blueberries or raspberries into the batter for a fruity twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake gluten-free.
- Different Extracts: Experiment with other extracts, like almond or orange, for unique flavor combinations.
Final Thoughts
The WW Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting is a delightful dessert that offers a refreshing take on a classic favorite. Its lightened-up ingredients make it a guilt-free indulgence, perfect for sharing with friends and family.
Conclusion
Bring a burst of flavor to your dessert table with this delicious Lemon Cream Cheese Pound Cake. With its moist texture, zesty lemon notes, and creamy frosting, it’s a cake that will be remembered long after the last slice is gone. Enjoy every moment of baking and sharing this delightful treat!