Lemon Cream Cheese Pound Cake

Instructions

Step 1: The Batter Begins

1. Preheat your oven to 325°F (165°C). Grease a 10-inch tube pan.
2. Cream together the softened butter, cream cheese, and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest and vanilla extract.

Step 2: Dry Ingredients Unite

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until combined.
3. Gently stir in the lemon juice.

Step 3: Baking Bliss

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for about 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Keto/Low-Carb Adaptations

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, and use full-fat cream cheese and butter.

Tips for Success

• Use room-temperature butter, cream cheese, and eggs for a smoother batter.
• Zest the lemons before juicing for easier prep.
• For extra lemon flavor, add more zest or juice.
• Grease the pan well and consider lining the bottom with parchment paper to prevent sticking.
• Let the cake cool completely before slicing.

Frequently Asked Questions

Can I use lemon extract instead of fresh lemon juice?

Yes, but fresh lemon juice offers a brighter flavor.

How long does the cake last?

Stored in an airtight container, it stays fresh for up to 3 days at room temperature, or longer refrigerated.

Can I freeze it?

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 delicious treat that’s sure to impress. Enjoy a slice (or two!) with your favorite beverage!