Description
Whipping up this lemon cream cheese pound cake brings pure sunshine to your kitchen, filling the air with citrusy comfort. Creamy, tender slices guarantee smiles around the table when friends gather for a delightful slice of homemade happiness.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter
- 8 oz cream cheese
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
Supporting Ingredients:
- 1 tsp baking powder
- ½ tsp salt
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 tsp vanilla extract
Glaze:
- ½ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Grease a 9×5 inch loaf pan with 1 tablespoon butter at 325°F. Ensure every corner is covered to prevent sticking.
- Sift 2 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt together in a medium bowl. Mix thoroughly to distribute ingredients evenly.
- Use an electric mixer to blend 1 cup butter, 8 ounces cream cheese, and 1 ½ cups sugar for 3-4 minutes until the mixture becomes light and airy.
- Crack 4 large eggs into the mixture one at a time. Beat each egg completely before adding the next.
- Incorporate 2 tablespoons lemon zest, 3 tablespoons lemon juice, and 1 teaspoon vanilla extract. Stir gently until just combined.
- Fold dry ingredients into wet mixture using low mixer speed. Stop mixing as soon as flour disappears to prevent overmixing.
- Transfer batter into prepared loaf pan. Smooth the surface with a spatula to create an even top.
- Slide pan into preheated oven. Bake for 65-75 minutes until a toothpick inserted in center comes out clean.
- Remove cake from oven. Let it rest inside the pan for 15 minutes to stabilize structure.
- Carefully transfer cake to a wire rack. Allow it to cool completely for about 1 hour.
- Whisk ½ cup powdered sugar with 2 tablespoons lemon juice until smooth and drizzling consistency.
- Pour glaze over cooled cake, allowing it to naturally cascade down the sides. Wait 10 minutes before slicing.
Notes
- Room temperature ingredients blend more smoothly and create a better texture in pound cake.
- Zest lemons before juicing to maximize flavor and ensure you don’t lose the essential oils.
- Use a light hand when mixing dry ingredients into wet ingredients to prevent a tough cake texture.
- Line the loaf pan with parchment paper for easier cake removal and cleaner slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 15 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 460 kcal
- Sugar: 37 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg