Lemon Cream Cheese Pound Cake

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Lemon Cream Cheese Pound Cake: A Step-by-Step Guide to Zesty Perfection

Few desserts balance tangy citrus and rich, creamy indulgence as perfectly as a Lemon Cream Cheese Pound Cake. This cake is moist, tender, and infused with bright lemon flavor, while the cream cheese adds a subtle tang and luxurious texture that makes every bite unforgettable. Whether you’re baking for a special occasion or treating yourself, this step-by-step guide will help you craft a pound cake that’s as beautiful as it is delicious.

Ingredients

For the Cake:

1 cup (226g) unsalted butter, softened
8 oz (225g) cream cheese, softened
3 cups (600g) granulated sugar
6 large eggs, room temperature
1 tsp vanilla extract
2 tbsp lemon zest (from about 2 lemons)
3 cups (360g) all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (120ml) buttermilk, room temperature
2 tbsp fresh lemon juice

For the Lemon Glaze (Optional):

1 cup (120g) powdered sugar
2–3 tbsp fresh lemon juice

Step-by-Step Method

1. Prepare the Ingredients and Pan

Preheat your oven to 325°F (163°C). Grease a 10-inch bundt pan or loaf pan thoroughly with butter or nonstick spray, then dust lightly with flour. This ensures your cake releases cleanly after baking.

Bring your butter, cream cheese, and eggs to room temperature. This step is critical for a smooth batter without lumps.