Description
This luscious Lemon Cream Cheese Pound Cake features a moist, dense crumb infused with zesty lemon and a touch of tangy cream cheese. The cake’s bright citrus flavor is balanced by rich, buttery notes, making it a delightful treat for brunch, afternoon tea, or a memorable dessert. Finish it with a simple lemon glaze for an extra burst of sweetness and shine.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Optional Lemon Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prepare the Pan – Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Cream Cheese – In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth, creamy, and fluffy.
- Add Sugar – Add the granulated sugar to the butter and cream cheese. Beat until the mixture becomes light and fully combined.
- Incorporate Eggs – Add the eggs one at a time, beating well after each addition to ensure the batter is smooth and emulsified.
- Add Flavorings – Stir in the vanilla extract, fresh lemon zest, and lemon juice until just mixed in for a bright citrus flavor.
- Combine Wet and Dry Ingredients – Gradually add the dry mixture to the wet batter, mixing on low speed or by hand until just combined. Do not overmix.
- Bake the Cake – Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake – Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.
- Glaze (Optional) – For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the completely cooled cake as desired.
Notes
- For an extra-lemony flavor, add a few drops of lemon extract or extra zest to the batter.
- Ensure ingredients (butter, eggs, cream cheese) are at room temperature for the best texture.
- The cake keeps well, covered at room temperature, for up to 3 days or refrigerate for up to a week.
- Try serving slices slightly warmed with fresh berries or whipped cream for a special touch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 320 kcal
- Sugar: 27g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 80mg