Lemon Zest Cream Cheese Pound Cake
A delightful twist on the classic, this Lemon Zest Cream Cheese Pound Cake offers a tangy and refreshing flavor perfect for any occasion. Its moist, dense texture, combined with a pop of lemon, makes it a favorite for dessert lovers.
Prep time: 15 minutesCook time: 1 hour 20 minutesServes: 12
Ingredients
1 cup unsalted butter (softened)
8 oz cream cheese (softened)
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbsp lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk
Instructions
1. Preheat your oven to 325°F and grease a 10-inch bundt pan.
2. In a large bowl, cream together the butter and cream cheese until smooth.
3. Gradually add the sugar, beating until the mixture is light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the vanilla extract, lemon zest, and fresh lemon juice.
6. In a separate bowl, combine the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Storage
Store the pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheating
For best results, gently warm a slice in the microwave for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
