Description
This Lemon Cream Cheese Pound Cake is a moist and rich dessert bursting with fresh lemon flavor and creamy texture. Made with softened cream cheese, butter, and fresh lemon zest and juice, this classic pound cake is perfect for any occasion and pairs beautifully with tea or coffee.
Ingredients
Scale
Wet Ingredients
- 8 oz softened cream cheese
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 Tbsp lemon zest (from about 2 lemons)
- 2 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Prep and Combine Wet Ingredients: Preheat your oven to 325°F (163°C) and grease your loaf pan well. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, fresh lemon juice, and lemon zest until combined.
- Mix Dry Ingredients Separately: In another bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution and prevent lumps.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture in batches, folding gently after each addition. Mix just until combined to avoid overworking the batter, which could make the cake dense.
- Bake to Perfection: Pour the batter evenly into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Check the cake with a toothpick near the end of baking to avoid overbaking and drying it out.
- Lemon zest and juice can be adjusted to taste for more or less tangy flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
