Here’s a recipe for a delicious lemon cream cheese pound cake from scratch:
Ingredients:
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and creamy.
- Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the lemon zest, lemon juice, and vanilla extract until evenly incorporated into the batter.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the cake has cooled, drizzle the glaze over the top of the cake.
- Slice and serve the lemon cream cheese pound cake, and enjoy!
This cake is wonderfully moist with a delightful tangy lemon flavor. It’s perfect for any occasion!