Lemon Cream Cheese Pound Cake

2. Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer, beat on medium speed for 2–3 minutes until the mixture is smooth and fluffy. Gradually add the sugar, continuing to beat until the mixture is light and creamy.

3. Incorporate Eggs and Flavorings

Add the eggs one at a time, mixing thoroughly after each addition. Then, blend in the vanilla extract and lemon zest. The zest infuses the batter with aromatic citrus flavor, giving the cake its signature brightness.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumps in the batter.

5. Mix Wet and Dry Ingredients Alternately

Reduce the mixer speed to low. Begin adding the flour mixture in three parts, alternating with buttermilk in two parts. Start and end with the flour. Mix each addition just until incorporated. Avoid overmixing; this keeps the cake tender and light. Finally, stir in the lemon juice to brighten the flavor.

6. Bake the Cake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 70–85 minutes, or until a toothpick inserted in the center comes out clean. Oven times may vary, so start checking at 65 minutes.

Remove the cake from the oven and let it cool in the pan for 15–20 minutes. Then, carefully invert it onto a wire rack to cool completely.

7. Prepare the Lemon Glaze (Optional)

For a glossy, zesty finish, whisk together powdered sugar and lemon juice until smooth. Adjust consistency: add more juice for a thinner glaze or more sugar for a thicker drizzle.

Once the cake has cooled, drizzle the glaze evenly over the top. It will seep into the cake slightly, enhancing moisture and flavor.

Tips for Success

• Room Temperature Ingredients: Cold eggs or cream cheese can cause the batter to curdle.
• Zest, Don’t Juice: For maximum lemon flavor in the batter, zest before juicing.
• Cool Before Glazing: A warm cake will melt the glaze, making it run off.

Serving Suggestions

Slice the Lemon Cream Cheese Pound Cake and serve with a dollop of whipped cream or a handful of fresh berries. It pairs beautifully with afternoon tea, coffee, or as a light dessert after a hearty meal.

This Lemon Cream Cheese Pound Cake is more than just a dessert—it’s a celebration of flavor and texture. With its tender crumb, creamy richness, and bright lemon zing, it’s sure to become a favorite in your baking repertoire.

If you want, I can also provide a version with a soft, melty cream cheese swirl inside the cake—it makes it look and taste even more indulgent. Do you want me to do that?