Savor the perfect blend of cream cheese and citrus zest, creating a moist, flavorful Lemon Cream Cheese Pound Cake experience


Make your cake outstanding by choosing top-notch ingredients like real butter, pasture raised eggs, and real vanilla.


Whip butter, sugar, and zest in a stand mixer until smooth and fluffy, approximately 4 minutes.

Add cream cheese

Mix in the cream cheese until smooth and well-combined.

Add sour cream and vanilla

Stir in the sour cream and vanilla until well combined and creamy.

Add eggs

Add the eggs one at a time, making sure each is fully incorporated before adding the next.

Dry ingredients

Add flour, baking powder, and salt, mixing on low speed until just combined.

Final stir

Give it a few final stirs with a spatula, making sure to reach the bottom of the bowl, until the batter is smooth and uniform in texture.


Scrape the cream cheese pound cake batter into your pan and smooth out the top.


Bake cream cheese pound cake until a skewer comes out clean, about an hour and a half. Let it cool before removing from the pan.


Sprinkle your cream cheese pound cake with powdered sugar and serve it with whipped cream.