Description
Lemon Cream Cheese Pound Cake is a moist and flavorful dessert that combines the richness of cream cheese with the zesty brightness of lemon.
Ingredients
Scale
- 1 cup (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup (60 ml) fresh lemon juice
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the glaze: 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Gradually add the granulated sugar to the cream cheese mixture. Beat well, then add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake has cooled, drizzle the lemon glaze over the top.
- Slice and serve the cake on a simple white plate.
Notes
- For an extra lemony flavor, add more lemon zest.
- This cake pairs well with tea or coffee.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Lemon Cream Cheese Pound Cake, lemon cake, pound cake, dessert