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How to Make It
- Cream together butter, cream cheese, and sugar until fluffy.
- Add eggs one at a time, beating well after each addition for a smooth batter.
- Mix in fresh lemon zest and juice to infuse the cake with citrusy goodness.
- Fold in flour and baking powder to keep the cake light yet dense.
- Bake in a loaf pan until golden and a toothpick comes out clean.
- Optionally, drizzle with a simple lemon glaze for extra zing.
Perfect For Every Occasion
Whether it’s a cozy afternoon tea, a weekend brunch, or a festive celebration, this Lemon Cream Cheese Pound Cake is a crowd-pleaser. Its delicate flavors make it versatile — it pairs wonderfully with fresh berries, whipped cream, or even a cup of your favorite coffee or tea.
Tips for the Best Cake
- Use room-temperature cream cheese and butter for a smooth batter.
- Don’t overmix once you add the flour to keep the cake tender.
- Freshly grated lemon zest is a game-changer for that intense citrus flavor.
- Let the cake cool before slicing for cleaner cuts and better texture.
Final Thoughts
The Lemon Cream Cheese Pound Cake is a beautiful blend of classic comfort and fresh, vibrant flavor. It’s the perfect bake for anyone who loves a moist, tender cake with just the right balance of sweetness and tang. Try it out, and you’ll understand why this cake is a timeless favorite that brings a slice of sunshine to your table every time.
Would you like me to add a full recipe or suggest some variations like adding blueberries or a cream cheese frosting?
