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Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

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  • Pour into prepared pan and smooth the top. Bake for 60–75 minutes or until a toothpick comes out clean.
  • Cool completely in the pan for 10–15 minutes before turning out onto a wire rack.
  • Optional lemon glaze: Mix powdered sugar and fresh lemon juice to desired consistency. Drizzle over the cooled cake.

    • Tips for the Perfect Pound Cake

    • Use room temperature ingredients for a smooth, even batter.
    • Don’t overmix once the flour is added — this keeps the cake tender.
    • Let it cool completely before glazing or slicing for the best texture.
    • Add berries or whipped cream when serving for an extra treat.

    Serving Suggestions

    • Serve slices with fresh blueberries, strawberries, or a dusting of powdered sugar.
    • Pair with tea or coffee for a delightful afternoon treat.
    • Wrap individual slices for a sweet addition to lunchboxes or care packages.

    Final Thoughts

    Lemon Cream Cheese Pound Cake is the kind of timeless dessert that never goes out of style. Its balance of richness and citrus makes it perfect for any season, and its simplicity means it’s just as good on a casual Tuesday as it is at your next celebration.

    Would you like this recipe formatted for a printable card, blog layout, or a short-and-sweet Instagram caption? Let me know!