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Serving: Slice and serve this cake as is, or enjoy it with a dollop of whipped cream or fresh berries for extra flair. It's perfect for afternoon tea, potlucks, or any special occasion.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze slices of the cake for up to 2 months. To thaw, simply let them sit at room temperature for about an hour.
Variants:
Lemon Glaze: Drizzle a tangy lemon glaze over the cooled cake for extra lemony goodness. Simply combine 1 cup powdered sugar with 2 tablespoons lemon juice and whisk until smooth.
Blueberry Lemon Pound Cake: Add 1 cup of fresh or frozen blueberries to the batter for a delicious fruit twist.
Vegan Version: Substitute the eggs with flax eggs and use dairy-free butter and cream cheese to make a dairy-free version of this cake.
FAQ:
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk. However, buttermilk adds a slight tang and extra moisture, so if using regular milk, consider adding a teaspoon of lemon juice to mimic the acidity.
Can I make this cake ahead of time?
Yes, this cake keeps well for a few days and actually tastes better as it sits. Make it a day ahead to allow the flavors to meld together.
Can I use lemon extract instead of zest and juice?
While lemon extract can be used, fresh lemon zest and juice provide a more vibrant, natural flavor. If substituting, use 1 teaspoon of lemon extract for the zest and juice.
This Lemon Cream Cheese Pound Cake is a delightful dessert that’s sure to impress with its perfect combination of tangy lemon and rich cream cheese flavor. Whether you enjoy it alone or with a cup of tea, it's a simple yet elegant treat!
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