Luscious Citrus Bliss in Every Bite!
Have all the ingredients prepared for making the lemon cheese pound cake.
Beat butter, sugar and zest in a stand mixer until it’s smooth and fluffy, about 4 minutes.
Mix in the cream cheese until smooth and well blended.
Add the sour cream and vanilla, mixing until combined and creamy.
Add the eggs one at a time, ensuring each is fully combined before adding the next.
Add flour, baking powder and salt, mixing on low speed until just combined
Give it a final stir, reaching the bottom of the bowl where the mixer might have missed.
Scrape cream cheese pound cake into a greased pan; tap it on the counter to bring up any air bubbles.
Bake until a skewer tests clean, approx 1 hour 35 minutes. Allow it to cool before turning out.
Dust your cream cheese pound cake with powdered sugar. Serve with whipped cream.