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Lemon Cream Cheese Pound Cake: A Perfectly Moist and Tangy Delight

If you’re looking for a cake that combines richness, tanginess, and melt-in-your-mouth texture, the Lemon Cream Cheese Pound Cake is an irresistible choice. This classic dessert is perfect for breakfast, brunch, or a sweet afternoon treat with a cup of tea. The secret to its moist, dense crumb lies in the combination of cream cheese and butter, which adds a velvety texture and subtle tang.

Here’s how to make it step by step.

Ingredients

For the cake:

1 cup (226g) unsalted butter, softened
8 oz (225g) cream cheese, softened
3 cups (600g) granulated sugar
6 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups (360g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 2 lemons
1/4 cup (60ml) freshly squeezed lemon juice
1/2 cup (120ml) whole milk

For the glaze (optional):

1 cup (120g) powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Step-by-Step Method

Step 1: Prepare Your Pan and Ingredients

Preheat your oven to 325°F (163°C).
Grease a 10-inch bundt pan or a loaf pan with butter, and lightly dust it with flour to prevent sticking.
Make sure all your ingredients, especially the butter, cream cheese, and eggs, are at room temperature for smooth blending.

Step 2: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, combine the softened butter and cream cheese.
Using a hand mixer or stand mixer, beat on medium speed until smooth and creamy.
Gradually add granulated sugar, continuing to beat until the mixture is light and fluffy, about 3–5 minutes.

Tip: This step is crucial for incorporating air into the batter, giving your pound cake a soft crumb.