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Here’s a full article crafted in a detailed, step-by-step style for the Lemon Cream Cheese Pound Cake:

Lemon Cream Cheese Pound Cake – A Zesty Twist on a Classic

Pound cake is one of those timeless desserts that never goes out of style. Rich, dense, and buttery, it has been a family favorite for generations. But when you add the tang of lemon and the luscious creaminess of cream cheese, you elevate the classic into something truly special: Lemon Cream Cheese Pound Cake. This cake strikes the perfect balance between sweetness and citrus zing, making it ideal for spring gatherings, afternoon tea, or simply a treat with your morning coffee.

Below, you’ll find a step-by-step guide to creating this masterpiece from scratch.

Ingredients You’ll Need

For the cake:

1 ½ cups (340 g) unsalted butter, softened
8 oz (225 g) cream cheese, softened
3 cups (600 g) granulated sugar
6 large eggs, room temperature
3 cups (360 g) all-purpose flour, sifted
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons lemon zest (from about 2 large lemons)
1 teaspoon vanilla extract

For the glaze (optional but recommended):

1 cup (120 g) powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest

Step-by-Step Method

Step 1: Prepare Your Pan

Grease and flour a large bundt pan (10–12 cup capacity) or tube pan. For extra assurance against sticking, lightly coat with baking spray and dust with flour. Preheat your oven to 325°F (165°C). A low, steady temperature ensures even baking and a tender crumb.