Description
Indulge in the delightful experience of Lemon Cream Cheese Pound Cake, a luscious dessert that marries the tangy zest of fresh lemons with the creamy richness of cream cheese. This moist and dense cake is perfect for any occasion, whether you’re hosting a family gathering or enjoying a quiet afternoon with coffee. Its refreshing lemon flavor elevates the traditional pound cake to new heights, making each slice a true treat for the senses. Simple to make and versatile in serving options, this cake can be enjoyed plain or dressed up with powdered sugar, fresh berries, or whipped cream. Embrace the joy of baking and create a memorable dessert that will impress everyone.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F. Grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat softened butter and cream cheese until light and fluffy.
- Gradually add granulated sugar, mixing well before adding each egg one by one.
- Stir in lemon zest, juice, and vanilla extract until combined.
- Gently fold in dry ingredients until just mixed—avoid overmixing.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 280
- Sugar: 16g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg