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Lemon Cream Cheese Pound Cake

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A rich and tender pound cake infused with vibrant lemon flavor and the creamy richness of cream cheese. It’s an elegant, moist dessert perfect for gatherings or a quiet afternoon treat.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 55–65 minutes
  • Total Time: 85 minutes
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a loaf pan well.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, cream together softened butter and cream cheese until smooth.
  4. Gradually beat in sugar until the mixture is light and fluffy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in lemon zest, lemon juice, and vanilla extract.
  7. Alternately add dry flour mixture and milk (if using), beginning and ending with flour, mixing until just combined.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  10. Let cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Fold in fresh blueberries for a fruity twist.
  • Add a tablespoon of poppy seeds for lemon poppy seed flavor.
  • Flavor glaze with limoncello for a sophisticated touch.
  • Substitute half the flour with whole wheat for a nuttier texture.
  • Store covered at room temperature for 3 days or refrigerate if warm.
  • Freeze for up to 2 months, tightly wrapped.

Nutrition

Find it online: https://allcookedup.com/lemon-cream-cheese-pound-cake/