Description
This lemon cream cheese pound cake is rich, moist, and full of fresh lemon flavor. Made with cream cheese for a tender crumb and baked slowly for perfect texture, this classic homemade cake is comforting, simple, and perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F (165°C) and grease a loaf or bundt pan.
- Cream butter and cream cheese until light and fluffy.
- Gradually add sugar and beat well.
- Add eggs one at a time, mixing after each.
- Mix in lemon zest, lemon juice, and vanilla.
- Whisk flour, baking powder, and salt together.
- Add dry ingredients slowly to the batter.
- Pour batter into prepared pan and smooth top.
- Bake for 70–80 minutes until golden and set.
- Cool before removing from pan and slicing.
Notes
Use room temperature ingredients for best texture. Store wrapped at room temperature for 3 days or refrigerate up to 7 days. This cake freezes well when sliced and wrapped tightly.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg