The Lemon Cream Cheese Pound Cake is the perfect combination of a rich, buttery pound cake with a zesty lemon twist and the creamy texture of cream cheese. This cake has a tender, melt-in-your-mouth crumb and is elevated by the citrusy tang that comes from fresh lemon juice and zest. It’s simple to make yet elegant enough for special occasions, making it an all-around crowd-pleaser.
This pound cake is great for dessert, tea time, or as a sweet snack. With a perfect balance of richness from the cream cheese and brightness from the lemon, it’s sure to become a favorite in your baking repertoire.
Why You’ll Love This Cake:
- Lemon Flavor: Fresh lemon juice and zest give this cake a refreshing, zesty kick that pairs perfectly with the richness of the cream cheese.
- Creamy Texture: The addition of cream cheese makes this pound cake incredibly moist and tender.
- Versatile: It’s perfect for a family gathering, tea parties, or any occasion where you want a simple yet sophisticated dessert.
- Easy to Make: With just a few ingredients, this cake is easy to prepare and bakes to perfection every time.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 5 large eggs (room temperature)
- 1 tablespoon fresh lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup whole milk (room temperature)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon heavy cream or milk (optional, for smoothness)