Savor the perfect blend of cream cheese and citrus zest, in a tender Lemon and Cream Cheese Pound Cake that stays moist for days.

Ingredients

Make your tender lemon and cream cheese pound cake outstanding by using real butter, pasture raised eggs, and real vanilla.

Butter

Whip butter, sugar, and zest until smooth and fluffy.

Add cream cheese

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

Add sour cream and vanilla

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

Add eggs

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

Dry ingredients

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

Final stir

Give the cream cheese pound cake batter a few final stirs, making sure to reach the bottom of the bowl.

Scrape

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

Bake

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

Serve

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