If you're ready to take your pound cake game to the next level, this Lemon Cream Cheese Pound Cake is here to deliver pure sunshine in every slice. Combining the tangy brightness of lemon with the rich creaminess of cream cheese, this cake transcends ordinary butter-based recipes for something truly extraordinary. Perfect for afternoon tea, dessert, or gifting, its delicate crumb and refreshing flavor will leave everyone asking for seconds.
Why This Lemon Cream Cheese Pound Cake Is So Loved
This cake isn’t just about being moist—it’s about bringing together layers of flavor and texture into one unforgettable treat. Here’s why everyone loves it:
- Zesty Lemon Flavor: Fresh lemon zest and juice infuse each bite with vibrant citrus notes.
- Creamy Cream Cheese Swirl: Adding cream cheese creates pockets of tangy richness throughout the cake.
- Light Yet Decadent Texture: The combination of butter and cream cheese ensures a soft, melt-in-your-mouth crumb.
- Versatile Uses: Serve plain, frost with lemon glaze, or pair with fresh berries for added flair.
- Perfectly Balanced Sweetness: Not too sugary, not too tart—just right for all palates.
Ingredients You’ll Need
For the Cake:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 4 large eggs
- Zest of 2 lemons (about 2 tablespoons)
- Juice of 1 lemon (about 2–3 tablespoons)
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (or buttermilk for extra tang)
- 2 teaspoons vanilla extract
For the Glaze (Optional):
- 1 cup powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice (adjust for desired consistency)
Step-by-Step Instructions
1. Preheat Your Oven
Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
2. Beat the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy, about 3–4 minutes. Scrape down the sides of the bowl as needed.
3. Add Sugar and Eggs
Gradually add the granulated sugar, beating continuously until the mixture becomes pale and creamy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the lemon zest and juice.
