Lemon Cream Cheese Pound Cake

Our Lemon Cream Cheese Pound Cake is a symphony of flavors, blending the tangy zest of fresh lemons with the rich, creamy texture of cream cheese. This cake is not just a treat for the palate but also a feast for the eyes with its golden crust and moist, fluffy interior.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 8 ounces cream cheese, softened

Directions:

1. Preheat the oven to 325°F (160°C).
2. Grease and flour a 9×5 inch loaf pan.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In another bowl, cream the butter, sugar, and cream cheese until light and fluffy.
5. Add eggs one at a time, beating well after each addition. Stir in vanilla.
6. Gradually add the flour mixture, mixing until just combined. Fold in lemon zest and juice.
7. Pour the batter into the prepared pan.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes

Kcal: 450 kcal | Servings: 10 servings