Description
This Lemon Cream Cheese Pound Cake is rich, dense, and bursting with bright lemon flavor. Made with cream cheese for extra moisture and a fine crumb, it’s perfect for any occasion from brunch to dessert.
Ingredients
Scale
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tbsp lemon zest (about 2 lemons)
- 2 tbsp fresh lemon juice
- Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, beat butter and cream cheese together until smooth and creamy.
- Add sugar and beat until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- For extra lemon flavor, drizzle with a simple lemon glaze made from lemon juice and powdered sugar.
- Use room temperature ingredients for the best texture.
- This cake freezes well—wrap tightly in plastic wrap and foil.
- Serve with fresh berries or whipped cream for an elegant touch.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 460
- Sugar: 34g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
Keywords: lemon pound cake, cream cheese cake, lemon dessert, bundt cake, southern pound cake