Description
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.
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