Description
This Lemon Cream Cheese Pound Cake is a moist, rich, and tangy dessert perfect for any occasion. Featuring a luscious combination of cream cheese, butter, fresh lemon juice, and zest, this pound cake offers a delightful balance of sweetness and citrus flavor. Baked to a golden perfection, it’s an irresistible treat that’s simple to prepare and delightful to serve.
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. Begin by preheating your oven to 325°F (163°C) and thoroughly greasing a loaf pan. In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy. Gradually add the granulated sugar while continuing to beat until the mixture becomes light and fluffy. Incorporate the eggs one at a time, ensuring each egg is fully blended before adding the next. Stir in the vanilla extract, fresh lemon juice, and lemon zest to combine all the wet flavors evenly.
- Mix Dry Ingredients Separately. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent and salt uniformly, preventing any lumps in your batter.
- Combine Wet and Dry Ingredients. Slowly add the dry ingredient mixture to the wet ingredients in batches. Gently fold the flour mixture into the batter after each addition to combine. Be careful not to overmix, as overworking the batter can result in a dense and tough pound cake.
- Bake to Perfection. Pour the batter evenly into the prepared loaf pan and smooth the surface with a spatula. Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This ensures the cake sets nicely and is easy to slice.
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth mixing and a fluffy batter.
- Use fresh lemons for the zest and juice to get the best vibrant lemon flavor.
- Do not overmix the batter once the flour is incorporated to keep the cake tender.
- Check the cake for doneness by inserting a toothpick around the 55-minute mark to avoid overbaking.
- Allow the cake to cool completely before slicing to maintain its shape and texture.
