Tender cream cheese batter and zesty citrus combine in this moist and soft Lemon Cream Cheese Pound Cake.

Make your lemon and cream cheese pound cake with proper ingredients! I use real butter, free-range eggs, and pure vanilla.

INGREDIENTS

Cream together butter, sugar, and zest until smooth and fluffy.

CREAM BUTTER, SUGAR & ZEST

Mix in the cream cheese until it's smooth and thoroughly combined.

ADD CREAM CHEESE

Blend sour cream and vanilla into the batter until well-combined. Using cream cheese plus sour cream makes a super moist and soft lemon cream cheese pound cake.

BLEND

Add the eggs to the cake batter one by one, ensuring each one is completely incorporated before adding the next.

ADD EGGS

Add the flour, baking powder and salt, stirring until just blended.

ADD DRY INGREDIENTS

Give the moist and soft lemon and cream cheese pound cake one final stir by hand, making sure to reach the bottom of the bowl.

HAND STIR

Pour the batter of the cream cheese pound cake into your prepared pan and level the top. A bundt pan makes for very pretty cakes.

SCRAPE INTO PAN

Bake the moist and soft cream cheese pound cake until a skewer emerges clean, then let it cool in the pan.

BAKE

Dust your moist and soft lemon and cream cheese pound cake with powdered sugar and be proud of your beautiful cake!

SERVE