Description
This cozy Lemon Cream Cheese Pound Cake is moist, zesty, and full of love. Perfect for brunch, teatime, or any sweet occasion, it combines tender cream cheese and fresh lemon for a slice that feels like a hug in every bite.
Ingredients
Scale
- 230g unsalted butter, softened
- 225g cream cheese, softened
- 300g granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 250g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- 60ml fresh lemon juice
- 60ml whole milk
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
- Beat butter and cream cheese until smooth and creamy.
- Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Whisk flour, baking powder, and salt. Fold into wet mixture with milk.
- Fold in lemon zest and juice.
- Pour into pan and smooth the top.
- Bake 60–70 minutes or until a toothpick comes out clean.
- Cool in pan 15 minutes, then transfer to wire rack.
Notes
Use room-temperature ingredients for smooth batter. Don’t overmix flour to keep cake tender. Can freeze slices for later. Optional: add glaze or berries for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 5
- Cholesterol: 95