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Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Method
 

  1. Beat the cream cheese and butter with an electric mixer on medium until smooth and fluffy, about 2 minutes.
  2. Add the sugar and lemon zest and beat on medium until light and fluffy, about 3 minutes, scraping the bowl as needed.
  3. Add the eggs one at a time, beating well after each addition.
  4. Whisk the flour, baking powder, and salt together. With the mixer on low, add the flour mixture in two additions, alternating with the lemon juice and vanilla, mixing just until no dry streaks remain.
  5. Preheat oven to 325°F (165°C). Grease a 9 by 5 inch loaf pan, line with parchment, and scrape in the batter. Bake 55 to 65 minutes until golden and a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a rack.
  6. Cool completely, dust with powdered sugar, and slice.

Notes

This cake tastes even better the next day after the lemon has had time to settle. If you want to serve it warm, let it cool at least 30 minutes so the crumb sets up before slicing.