Description
Lemon cream cheese pound cake is the ultimate indulgence, bringing together the richness of traditional pound cake with a tangy twist of lemon and cream cheese. This dense yet moist cake is perfect for any occasion, from family gatherings to festive celebrations. Its creamy texture and burst of citrus flavor make it an irresistible treat.
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
8 oz cream cheese, at room temperature
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
2 tablespoons fresh lemon zest
¼ cup fresh lemon juice
1 teaspoon baking powder
¼ teaspoon salt
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
Cream the butter and cream cheese in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the sugar gradually, and continue beating until the mixture is smooth and well-combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Incorporate the lemon zest and juice: Stir in the fresh lemon zest and juice, ensuring the batter is well mixed.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure all ingredients, including butter and cream cheese, are at room temperature to ensure a smooth batter.
Fresh lemons are key for the best citrus flavor; don’t substitute with bottled lemon juice.
For added flavor, you can drizzle a powdered sugar glaze or top the cake with fresh berries before serving.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American