Lemon Cream Cheese Pound Cake
This Lemon Cream Cheese Pound Cake is a luxuriously moist, dense cake bursting with vibrant lemon flavor and a soft, tender crumb thanks to the cream cheese. Optional poppy seeds add a touch of crunch, while a tangy lemon glaze finishes it off for the perfect balance of richness and brightness—ideal for brunch, dessert, or any special gathering.
Lemon Cream Cheese Pound Cake Ingredients For the Cake: IngredientQuantityCake flour2 cups (8 ounces)Salt½ scant teaspoonUnsalted butter (room temp)8 ouncesCream cheese (softened)8 ouncesGranulated sugar2 cups (14 ounces)Large eggs (separated)6Lemon zest2 tablespoonsLemon oil (or extra zest)1 teaspoonPoppy seeds (optional)1½ teaspoons For…
This Lemon Cream Cheese Pound Cake is a luxuriously moist, dense cake bursting with vibrant lemon flavor and a soft, tender crumb thanks to the cream cheese. Optional poppy seeds add a touch of crunch, while a tangy lemon glaze finishes it off for the perfect balance of richness and brightness—ideal for brunch, dessert, or any special gathering.
Lemon Cream Cheese Pound Cake
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Cake flour | 2 cups (8 ounces) |
| Salt | ½ scant teaspoon |
| Unsalted butter (room temp) | 8 ounces |
| Cream cheese (softened) | 8 ounces |
| Granulated sugar | 2 cups (14 ounces) |
| Large eggs (separated) | 6 |
| Lemon zest | 2 tablespoons |
| Lemon oil (or extra zest) | 1 teaspoon |
| Poppy seeds (optional) | 1½ teaspoons |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Butter | 1 teaspoon |
| Powdered sugar | ⅔ cup |
| Fresh lemon juice | 5–6 teaspoons |
