Lined Circle

Lemon and Cream Cheese Pound Cake

Cutout

Enjoy the delightful combination of cream cheese and citrus zest in a soft and tender Lemon and Cream Cheese Pound Cake.

Take your lemon and cream cheese pound cake to the next level by using real butter, free-range eggs, and genuine vanilla.

Ingredients

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

Butter, sugar and zest

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

Cream Cheese

Mix sour cream and vanilla into your soft and tender lemon and cream cheese pound cake batter, until well combined.

Sour Cream and Vanilla

Add eggs into the cake batter one at a time, ensuring each is fully mixed before adding the next.

Eggs

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

Dry Ingredients

Give the soft and tender lemon and cream cheese pound cake a few final stirs, ensuring to reach the bottom of the bowl.

Final Stirs

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

Pour

Bake your cream cheese pound cake until a skewer comes out clean. Allow it to cool in the pan.

Bake and Cool

Dust your perfectly soft and tender lemon and cream cheese pound cake with powdered sugar and enjoy!

Dust and Serve!