Description
This Cream Cheese Pound Cake is the ultimate buttery, moist, and rich dessert that combines the tangy creaminess of cream cheese with fresh lemon zest for a bright, flavorful twist. Perfectly baked to a golden brown with a tender crumb, it’s ideal for any occasion or as a special treat with your afternoon tea.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- 4 large eggs
- 1 tbsp vanilla extract
- 1 tbsp fresh lemon juice
Dry Ingredients
- 1½ cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
Others
- 1 tbsp lemon zest (from 1 lemon)
- Butter for greasing the pan
- Powdered sugar for dusting (optional)
Instructions
- Prepare the pan: Grease a Bundt pan or loaf tin thoroughly with butter to ensure the cake doesn’t stick.
- Cream the butter: Beat the softened butter on medium speed for about 3 minutes until it becomes light and fluffy, which helps create a tender crumb.
- Add cream cheese: Mix the cream cheese into the butter until the mixture is smooth and well combined, providing the cake’s signature creamy texture.
- Add lemon zest: Grate the zest of one lemon into the batter and mix briefly to infuse a fresh citrus flavor throughout the cake.
- Incorporate sugar: Beat the granulated sugar into the mixture for 2 to 3 minutes until the batter looks creamy and slightly pale, helping to aerate the mixture.
- Add eggs gradually: Whisk the eggs in a separate bowl and slowly add them to the batter while mixing to maintain a smooth, even texture.
- Flavor the batter: Stir in the vanilla extract and fresh lemon juice, enhancing the complexity of flavors.
- Combine dry ingredients: Sift together flour, baking powder, and salt to evenly distribute the leavening agents and prevent lumps.
- Fold in dry ingredients: Gently fold the dry ingredients into the wet batter until just combined, avoiding overmixing which can toughen the cake.
- Transfer and bake: Pour the batter evenly into the prepared pan and bake in a preheated oven at 350°F (175°C) for about 50 minutes.
- Test doneness: Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done.
- Cool and serve: Allow the cake to cool completely in the pan before removing. Dust with powdered sugar if desired and serve.
Notes
- Use room-temperature ingredients for best mixing results and uniform baking.
- Do not overmix the batter once the flour is added; overmixing can cause a dense cake.
- Wrap the cake in cling film while still warm if you want to keep it moist longer.
- If the toothpick comes out with crumbs, the cake is done as it continues to cook slightly while cooling.
