Description
A delightful Lemon Butter Cream Cheese Pound Cake that is moist and bursting with flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, beat together the butter and cream cheese until smooth.
- Add the sugar, and continue to mix until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the lemon zest and juice, followed by the vanilla extract.
- 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.
- 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.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This cake can be glazed with a lemon glaze for extra sweetness.
- Serve with fresh berries for a delightful presentation.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg