Lemon Cream Cheese Pound Cake
This Lemon Cream Cheese Pound Cake is a delightful treat! Moist, dense, and bursting with zesty lemon flavor, it's perfect for any occasion.
Servings: 8 servings
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup unsalted butter room temperature
- Zest of lemons 4
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tablespoon pure vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon extract (optional)
- 2 tablespoons sugar (for glaze)
- 2 tablespoons water (for glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
- Preheat your oven to 325°F (163°C).
- Grease your loaf pan with butter or cooking spray and line the bottom with parchment paper.
- In a large mixing bowl, beat together the cream cheese and unsalted butter until light and fluffy, about 3-5 minutes.
- Gradually add the sugar, then stir in the lemon zest.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the all-purpose flour, then gradually add to the wet ingredients.
- Stir in the vanilla extract, lemon juice, and lemon extract (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the glaze by mixing sugar, water, and lemon juice in a small saucepan over low heat until the sugar dissolves.
- Allow the cake to cool for 10 minutes, then remove from the pan and place on a cooling rack. Drizzle the glaze over the warm cake.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Electric Mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Notes
- Always use room temperature ingredients for a smoother batter.
- Don’t skip the lemon zest; it adds a burst of flavor.
- Let the cake cool completely before slicing for clean cuts.