Here’s a delicious take on Lemon Pound Cake with Cream Cheese — rich, moist, and bursting with citrus flavor. I’ll give you a simple recipe for home baking:
Ingredients
Cake
- 1 cup (225g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 3 cups (360g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) fresh lemon juice
Glaze (Optional)
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
1. Prep
- Preheat oven to 325°F (160°C)
- Grease and flour a 9×5-inch loaf pan or line with parchment paper
2. Mix Wet Ingredients
- In a large bowl, beat butter and cream cheese until smooth and creamy
- Add sugar gradually and beat until fluffy
- Beat in eggs one at a time, then add vanilla and lemon zest
3. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt
4. Combine Wet & Dry
- Add dry ingredients in batches, alternating with milk and lemon juice, starting and ending with dry ingredients
- Mix until just combined — don’t overmix
5. Bake
- Pour batter into prepared pan
- Bake 60–70 minutes, or until a toothpick inserted comes out clean
- Let cool in pan 10 minutes, then transfer to a wire rack
6. Add Glaze (Optional)
- Mix powdered sugar and lemon juice until smooth
- Drizzle over slightly warm cake
Tips for Success
- Room temperature ingredients help create a smoother, fluffier batter
- Use fresh lemon juice and zest for the brightest flavor
- Let cake cool completely before glazing for a cleaner finish
This cake is moist, tangy, and rich from the cream cheese, perfect with tea or as a dessert centerpiece.
If you want, I can also give you a fancy version with lemon cream cheese frosting and candied lemon peel on top that makes it look bakery-level.
Do you want me to do that?