Here’s a delightful recipe for Lemon Cream Cheese Pound Cake that’s rich, moist, and bursting with lemon flavor!
Lemon Cream Cheese Pound Cake
Ingredients
- For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ cup fresh lemon juice
- For the glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
- Cream the butter and cream cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add sugar and eggs:
- Gradually add the granulated sugar, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest and vanilla extract.
- Combine dry ingredients:
- In another bowl, whisk together the flour, baking powder, and salt.
- Mix in dry ingredients and liquids:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Begin and end with the flour mixture, mixing just until combined.
- Pour into the pan:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake:
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Cool:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze (optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Enjoy!
This Lemon Cream Cheese Pound Cake is perfect for a tea time treat or a delicious dessert! Enjoy every slice!