Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake: A Luscious, Tangy Twist on a Classic Dessert

If there’s a cake that exudes richness, softness, and a bright citrusy aroma all in one slice, it’s the Lemon Cream Cheese Pound Cake. Combining the dense, buttery texture of a traditional pound cake with the tangy smoothness of cream cheese and the zesty freshness of lemon, this cake is perfect for any occasion — from casual tea time to elegant brunches. Below is a detailed, step-by-step guide to creating this irresistible dessert.

🛒 Ingredients

For the Cake:

• 1 cup (227 g) unsalted butter, softened
• 8 oz (225 g) cream cheese, softened
• 3 cups (600 g) granulated sugar
• 6 large eggs, at room temperature
• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup (60 ml) fresh lemon juice
• 2 tablespoons lemon zest
• 2 teaspoons pure vanilla extract
• ½ cup (120 ml) milk, at room temperature

Optional Lemon Glaze:

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prepare Your Pan

1. Preheat the oven to 325°F (163°C).
2. Grease a 10-inch bundt or loaf pan with butter, then dust lightly with flour to prevent sticking.
3. Set aside while you prepare the cake batter.

Step 2: Cream Butter, Cream Cheese, and Sugar

1. In a large mixing bowl, combine the softened butter, cream cheese, and sugar.
2. Using a hand mixer or stand mixer, beat on medium speed until the mixture is light, fluffy, and pale in color — about 3–5 minutes.
3. This step is essential for a smooth, tender cake texture.

Step 3: Incorporate the Eggs

1. Add the eggs one at a time, mixing well after each addition.
2. Scrape down the sides of the bowl periodically to ensure even mixing.
3. The batter should be creamy and cohesive at this stage.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the dry ingredients to the butter-cream cheese mixture, alternating with the milk:
   • Begin with 1/3 of the dry ingredients, mix gently.
   • Add ½ of the milk, mix.
   • Repeat, ending with the last portion of flour mixture.
3. Be careful not to overmix; stop as soon as all ingredients are incorporated.

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