Description
This Lemon Cream Cheese Pound Cake is a delightful blend of velvety cream cheese and zesty lemon, creating a moist and tender crumb. Each bite bursts with a refreshing citrus flavor, complemented by a rich, buttery texture that melts in your mouth.
Ingredients
Scale
- For the Cake:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 3-4 minutes.
- Add the granulated sugar and beat until well combined, approximately 2 minutes.
- Incorporate the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice and zest, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
- This cake can be made a day in advance; it tastes even better after resting overnight.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10 of the loaf)
- Calories: 320
- Sugar: 20 grams
- Sodium: 200 milligrams
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 70 milligrams
Keywords: Lemon Cream Cheese Pound Cake, pound cake, lemon dessert, cream cheese cake, citrus cake, moist cake, easy cake recipe, homemade pound cake, lemon glaze, baking, dessert recipes, American desserts, sweet treats