Lemon Cream Cheese Pound Cake
This delightful Lemon Cream Cheese Pound Cake combines zesty lemon flavor with creamy, moist texture, creating a perfect dessert for any occasion.
Ingrédients
Cake Ingredients
- 1 cup cream cheese, softened Room temperature for easy mixing
- 1/2 cup unsalted butter, softened Room temperature for easy mixing
- 2 cups granulated sugar
- 4 large eggs Room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest Freshly grated for best flavor
- 1/4 cup lemon juice Freshly squeezed is recommended
Instructions
Preparation
- Gather all ingredients, ensuring cream cheese and butter are at room temperature.
- Preheat the oven to 325°F (160°C) and prepare a loaf pan by greasing it thoroughly.
Mixing the Batter
- In a large mixing bowl, cream together softened cream cheese and butter with granulated sugar until light and fluffy, about 3-5 minutes.
- Incorporate eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in lemon zest and lemon juice.
Baking
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes until a toothpick comes out clean and the cake springs back when lightly touched.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider topping with lemon glaze or adding poppy seeds. Cake can be stored in an airtight container for several days or refrigerated for up to a week.