Let’s Bake!
Step 1: Creaming the Goodness
- Preheat your oven to 325°F (165°C). Grease a 10-inch tube pan.
- In a large bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and vanilla extract.
Step 2: Combining Dry and Wet
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the lemon juice.
Step 3: Baking to Perfection
- Pour batter into the prepared pan and smooth the top.
- Bake for about 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Keto & Low-Carb Options
For a keto-friendly version, substitute granulated sugar with erythritol or stevia, and all-purpose flour with almond or coconut flour. Adjust quantities as needed. Use full-fat cream cheese and butter.
Tips for Success
- Use room temperature butter, cream cheese, and eggs for a smoother batter.
- Zest lemons before juicing for easier prep.
- Add extra lemon zest or juice for a more intense lemon flavor.
- Grease the pan well and consider lining the bottom with parchment paper to prevent sticking.
- Cool completely before slicing for neat slices.
Frequently Asked Questions
Can I use lemon extract instead of fresh lemon juice?
Yes, but fresh lemon juice offers a brighter, more natural flavor.
How long does the cake last?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Can I freeze the cake?
Yes! Wrap tightly in plastic wrap, then place in a freezer-safe container. It will keep for up to 2 months. Thaw in the refrigerator.
Enjoy!
This Lemon Cream Cheese Pound Cake is a delightful treat your family and friends will adore. Enjoy a slice (or two!) with a cup of tea or coffee!
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