Description
A supremely moist and dense pound cake with a bright, tangy lemon flavor and a rich, velvety crumb thanks to the addition of cream cheese.
Ingredients
Scale
For the Crust:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt or tube pan.
- In a large bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy, about 5-7 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the flour and salt to the wet ingredients, mixing on low speed until just combined and smooth. Do not overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 70-90 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.