Why This Is the Best Cream Cheese Pound Cake You’ll Ever Make
Ingredients
- 1 cup unsalted butter
- 8 oz (226g) cream cheese
- 1½ cup granulated sugar
- 4 Large eggs
- 1 tbsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1¾ cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
Instructions
- Grease a Bundt pan or loaf tin with butter.
- Beat softened butter for 3 minutes until fluffy.
- Mix in cream cheese until smooth.
- Grate zest of 1 lemon into the batter. Mix briefly.
- Beat sugar into the mixture for 2–3 minutes until creamy.
- Whisk eggs and slowly add while mixing.
- Stir in vanilla extract and lemon juice.
- Sift flour, baking powder, and salt. Gently fold into the batter.
- Pour batter into the pan. Bake at 350°F (175°C) for 50 minutes.
- Insert a toothpick. If it comes out clean, it’s done.
- Let cool completely. Dust with powdered sugar and enjoy!
Baking Tips
- Use room-temperature ingredients.Don’t overmix your batter.Wrap warm cake in cling film to keep it moist.Crumbs on toothpick = done. It continues cooking as it cools.
Notes
This Lemon Cream Cheese Pound Cake is soft, moist, and bursting with fresh lemon flavor. Whether you're baking for guests or treating yourself, it’s a comforting and impressive dessert that fills your kitchen with the best smells. Try it out and let me know how it turns out!