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Rich and moist pound cake made with cream cheese and fresh lemon for a bright, tender crumb.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 teaspoons vanilla extract

Equipment

  • Loaf Pan
  • Stand or hand mixer
  • mixing bowls

Method
 

  1. Preheat oven to 325°F (160°C) and prepare a 9x5-inch loaf pan.
  2. Beat butter and cream cheese until light and fluffy.
  3. Gradually add sugar and beat until pale and creamy.
  4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
  5. Whisk flour, baking powder, and salt. Add to batter alternately with milk.
  6. Stir in vanilla extract and pour batter into prepared pan.
  7. Bake for 75–85 minutes until a toothpick comes out with a few moist crumbs.
  8. Cool before removing from pan and slicing.

Nutrition

Calories: 420kcalCarbohydrates: 56gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 260mgPotassium: 140mgFiber: 1gSugar: 38gVitamin A: 15IUVitamin C: 10mgCalcium: 10mgIron: 12mg

Notes

Use room temperature ingredients and avoid overmixing for best results.

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