Lemon Cream Cheese Pound Cake

Why Make This Recipe

This Lemon Cream Cheese Pound Cake is soft, rich, and full of flavor. The fresh lemon taste mixed with the creamy texture makes it a perfect dessert for any time of year. It’s great with coffee in the morning or as a sweet treat after dinner.

The cream cheese gives the cake a moist and smooth texture. It’s not dry like some pound cakes. The lemon adds a fresh and zesty taste that balances the sweetness. It’s a cake that feels both fancy and simple at the same time.

This cake is also very easy to make. You don’t need any special tools or hard steps. Just mix the ingredients and bake. It’s a great choice for holidays, family gatherings, or even just to enjoy at home with your loved ones.

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How to Make Lemon Cream Cheese Pound Cake

Ingredients:

• 1 ½ cups butter (softened)
• 1 (8-ounce) package cream cheese (softened)
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, beat the butter and cream cheese together until smooth.
3. Slowly add sugar and beat until light and fluffy.
4. Add eggs, one at a time, beating well after each one.
5. Mix in flour and salt slowly. Stir until just blended.
6. Add lemon zest, lemon juice, and vanilla. Mix until smooth.
7. Pour batter into the prepared bundt pan.
8. Bake for about 1 hour and 30 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.