Here’s a rich, tangy, and moist Lemon Cream Cheese Pound Cake that’s soft, buttery, and bursting with lemon flavor. 🍋🧀
Lemon Cream Cheese Pound Cake
Ingredients (9×5-inch loaf pan)
- 1 cup (225 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 3 cups (360 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120 ml) fresh lemon juice
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat Oven:
325°F (160°C). Grease and flour a 9×5-inch loaf pan. - Cream Butter & Cream Cheese:
Beat butter and cream cheese together until smooth and creamy. - Add Sugar & Eggs:
Gradually add sugar, beating well. Add eggs one at a time, mixing after each. Stir in vanilla and lemon zest. - Combine Dry Ingredients:
In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined. - Add Lemon Juice:
Fold in fresh lemon juice gently. - Bake:
Pour batter into prepared loaf pan. Bake 60–70 minutes, or until a toothpick inserted comes out clean. Check around 55 minutes; if top browns too quickly, cover loosely with foil. - Cool & Glaze:
Let cake cool in pan 10 minutes, then transfer to a wire rack.
Optional: Mix powdered sugar and lemon juice, drizzle over cooled cake for extra lemony sweetness.
💡 Tips:
- Use room-temperature ingredients for smooth batter and even baking.
- For extra lemon punch, add 1–2 tsp lemon extract along with zest.
- This cake stays moist for days and freezes well—wrap tightly to preserve flavor.
If you like, I can also give a quick, ultra-moist version that uses sour cream for even richer texture and tang—almost melts in your mouth. Do you want me to do that?
