Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake is a classic dessert that combines the richness of cream cheese with the fresh, tangy flavor of lemon. This cake is moist, dense yet tender, and perfect for tea time, brunch, or special occasions. The cream cheese gives the pound cake a smooth, velvety crumb, while lemon zest and juice add a refreshing citrus aroma that makes every bite irresistible.

Ingredients

For the cake

• 1 cup (225 g) unsalted butter, softened

• 225 g (8 oz) cream cheese, softened

• 2½ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 2 tablespoons fresh lemon zest

• ¼ cup fresh lemon juice

• 1 teaspoon vanilla extract

For the lemon glaze (optional)

• 1 cup powdered sugar

• 2–3 tablespoons fresh lemon juice

Instructions

Step 1: Prepare the Pan

Preheat your oven to 160°C (325°F). Grease a bundt or loaf pan generously with butter and lightly dust with flour. This step ensures the cake releases cleanly after baking.

Step 2: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the granulated sugar gradually and continue beating for 3–4 minutes, until the mixture becomes light, fluffy, and pale in color. Proper creaming is key to achieving a tender pound cake texture.

Step 3: Add Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined. The batter should look smooth and glossy at this stage.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening evenly throughout the cake.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the batter, mixing on low speed just until incorporated. Do not overmix. Add the lemon zest, lemon juice, and vanilla extract, gently folding them in until evenly distributed.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release any air bubbles. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top begins to brown too quickly, loosely cover it with foil during the last 15 minutes of baking.

Step 7: Cool

Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack and let it cool completely before glazing.

Lemon Glaze (Optional)

In a small bowl, mix powdered sugar with fresh lemon juice until smooth and pourable. Drizzle the glaze over the cooled cake, letting it drip down the sides for a beautiful finish.

Serving Suggestions

Slice and serve the cake on its own, or pair it with fresh berries and whipped cream. It also tastes wonderful with a cup of tea or coffee.

Tips for Best Results

• Always use room-temperature ingredients for a smooth batter.

• Fresh lemon zest provides the strongest flavor—avoid bottled zest.

• For extra moisture, brush the warm cake with a little lemon syrup made from sugar and lemon juice.