Description
This moist and buttery lemon cream cheese pound cake is bursting with citrus flavor and a creamy texture you’ll love. Perfect for brunch, dessert, or gifting!
Ingredients
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup powdered sugar (for optional glaze)
Instructions
1. Preheat oven to 325°F. Grease and flour a bundt or loaf pan.
2. Cream butter and cream cheese until fluffy.
3. Add sugar gradually and beat well.
4. Add eggs one at a time, mixing after each.
5. Stir in lemon zest, juice, and vanilla.
6. In a bowl, whisk flour, baking powder, and salt.
7. Gradually add dry ingredients to wet.
8. Pour into prepared pan and smooth top.
9. Bake 70–80 minutes or until toothpick comes out clean.
10. Cool 10 minutes in pan, then invert and cool completely.
11. Optional: Mix powdered sugar and lemon juice, drizzle glaze.
Notes
Use room temperature ingredients for best results.
Do not overmix after adding flour.
The cake keeps well for days and freezes beautifully.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg