Lemon Cream Cheese Pound Cake

Here’s a Lemon Cream Cheese Pound Cake recipe that’s rich, buttery, tangy, and perfect for any occasion:

---

🍋 Lemon Cream Cheese Pound Cake

Ingredients

For the Cake:

• 1 ½ cups (340g) unsalted butter, softened

• 1 (8 oz / 226g) cream cheese, softened

• 2 ¾ cups (550g) granulated sugar

• 6 large eggs, room temperature

• 1 tbsp lemon zest (from 2 lemons)

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 3 cups (375g) all-purpose flour, sifted

• ½ tsp salt

Optional Lemon Glaze:

• 1 cup (120g) powdered sugar, sifted

• 2–3 tbsp fresh lemon juice

---

Instructions

1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.

2. In a large mixing bowl, cream the butter and cream cheese together until smooth and fluffy (about 3–5 minutes).

3. Gradually add in the sugar, beating well until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition.

5. Mix in the lemon zest, lemon juice, and vanilla extract.

6. In a separate bowl, whisk together the flour and salt. Gradually add to the wet ingredients, mixing just until combined. Do not overmix.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 70–80 minutes, or until a toothpick inserted comes out clean. Check at 65 minutes to be safe.

9. Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.