Lemon Cream Cheese Poundcake is deliciously moist cake that goes perfectly with a cup of tea for an afternoon snack or eaten for breakfast.
Did you know that today is National Pound Cake Day? And do you also know how pound cake originally got its name? Well, I didn't either until I read it somewhere recently.
The cake was named because the original recipe was made with 1 pound of flour, 1 pound of butter, 1 pound of eggs and 1 pound of sugar. I guess I'll have to try it out to see if it works!
So a while back, I had seen this recipe from Christie over at Zestuous and printed it out right away for a few reasons.
- I'm always looking for new dessert ideas for when I'm entertaining on the weekends.
- I don't particularly care for overly sweet, gooey desserts. And...
- It has LEMON in it!
I just love any recipe with lemon! Some of my favorites are Lemon Pepper Whole Roasted Chicken, Lemon Chicken Ricotta Pizza and Chicken in a Lemon Butter Sauce.
How do you make Lemon Cream Cheese Pound Cake?
For this recipe you'll need butter, cream cheese (I used low fat), granulated sugar, eggs, all purpose flour, baking powder, Kosher salt and lemons.
For decoration purposes, I also sprinkled a bit of powdered sugar on top of the cake before slicing, but that's optional.
Next, add the lemon zest and juice; then slowly add the flour, baking powder and salt; mix well. Lightly grease a Bundt pan with some butter and pour the batter into the pan.
Bake for one hour or until the tip of a sharp knife comes out clean. Allow to cool for 10 minutes before removing from the pan, sprinkle with the powdered sugar and slice into 24 pieces.
I loved this Lemon Cream Cheese Poundcake and opted to use low fat cream cheese, less lemons (because I only had 2 left at home!) and I sprinkled it with powdered sugar instead of making a lemon glaze which Christie did with hers.
I like my poundcake more on the plain, cake-y side and this was deliciously moist.
My family and I really enjoyed this lemon pound cake recipe. However, we did all agree that the next time I make this I will definitely use more lemons as her recipe called for to give it even more of a lemony flavor.
This one will definitely go on the pile of "Must Make Again" desserts! ~Enjoy!
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Lemon Cream Cheese Poundcake
Ingredients
- 1 cup butter
- ½ cup cream cheese
- 2 ¾ cups granulated sugar
- 6 large eggs
- 3 cups all purpose flour
- 1 teaspoon baking [owder
- ½ teaspoon salt
- 2 lemons, zest and juice
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the butter, cream cheese and sugar; then add the eggs one at a time.
- Next, add the lemon zest and juice; then slowly stir in the flour, baking powder and salt; mix well.
- Lightly grease a Bundt pan with some butter and pour the batter into the pan.
- Bake for one hour or until the tip of a sharp knife comes out clean.
- Allow to cool for 10 minutes before removing from the pan.
Related Recipes
Rosemary Lemon Ricotta Cookies
Lemon Ricotta Blueberry Pancakes
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Liz Berg says
You are such a good mom, Carrie! I don't know how my parents raised 4 daughters...one gave me enough gray hair! How did I miss national pound cake day??? Your lemon version looks picture perfect!
Carrie's Experimental Kitchen says
Thanks Liz and I'm happy to report after 2 more malls and about 10 stores later, we found a new one last night!
Carrie's Experimental Kitchen says
You're welcome, it was incredible!
Anita at Hungry Couple says
Sounds to me like you and I share the same taste in desserts. This looks absolutely perfect!
Carrie's Experimental Kitchen says
Thanks Anita!
Tonya says
That is my grandmother old recipe, been making it for years.
Carrie's Experimental Kitchen says
It is delicious!
Rebecca Blackwell says
Lemon, cream cheese, and pound cake. Yes please. I just love the dense texture of pound cake and can't wait to try this one!
Carrie's Experimental Kitchen says
I hope you enjoy it Rebecca!
Mariann Douglas says
Can't wait to try it!
Agustina says
This recipe led me to your blog, and I wanted to try it right away. I was totally satisfied with the result, so I started following your blog and preparing more of your recipes. Keep it up!
Carrie's Experimental Kitchen says
Thank you and I'm so glad you found us!