Lemon Cream Cheese Pound Cake
A light and tangy cake bursting with lemon flavor, combining cream cheese and butter for a moist and rich dessert that’s perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ¼ cup lemon juice
Instructions
Preparation
- Start by gathering all your ingredients. Ensure the cream cheese and butter are softened at room temperature.
- Preheat your oven to 325°F (160°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, cream together the softened cream cheese and butter with the granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, allowing each one to fully incorporate before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the lemon zest and lemon juice gently into the batter.
Baking
- Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For an extra layer of flavor, consider adding a lemon glaze on top after the cake has cooled. Use plant-based alternatives for a dairy-free version.