Lemon Cream Cheese Pound Cake
Ingredients:
1 ½ cup unsalted butter, softened
8 oz cream cheese, softened
3 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
3 cups granulated sugar
6 large eggs (room temperature)
2 tsp vanilla extract
2 tbsp fresh lemon juice
Zest of 2 lemons
½ cup sour cream or buttermilk
Instructions:
1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a loaf pan.
2. Cream the butter and cream cheese: In a large mixing bowl, beat together the softened butter and cream cheese until light and fluffy (about 3-4 minutes).
3. Add sugar: Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 5-7 minutes.
4. Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add vanilla extract, lemon juice, and lemon zest, and mix until combined.
5. Dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Alternate adding flour and sour cream: With the mixer on low, add the flour mixture in three additions, alternating with the sour cream or buttermilk in two additions, beginning and ending with the flour mixture. Mix until just combined.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and glaze (optional): Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If you like, drizzle with a simple lemon glaze (powdered sugar mixed with lemon juice) once the cake is cooled.