Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting
Indulge in the perfect harmony of tangy and sweet with this Lemon Cream Cheese Pound Cake! Rich, moist, and packed with citrusy flavor, this dessert is elevated by a luscious lemon cream cheese frosting. Perfect for spring gatherings or any occasion that calls for a little zest.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cake:
- 1 cup (226g) unsalted butter, softened
- 1 (8oz) package cream cheese, softened
- 2 ½ cups (500g) granulated sugar
- 6 large eggs
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- 1 (8oz) package cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Notes
- For a more intense lemon flavor, add an extra tablespoon of lemon juice or a teaspoon of lemon extract to the batter.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 45g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg