For a beautiful spring treat, this lemon cream cheese pound cake recipe is full of lemon zest, lemon juice, and lemon extract. It's bright and sweet.


Lemon Cream Cheese Pound Cake Recipe


Preheat oven to 325°F. Grease and flour a 10-inch bundt.Make butter and cream cheese creamy in a stand m ixer with the paddle attachment or a large bowl with a hand mixer.


Step 1

Sugar and lemon zest should be moist and fragrant in a medium basin. After carefully adding the sugar mixture, beat the butter on medium speed for 3 minutes until light and creamy.


Step 2

Each time, beat two eggs well. Mix flour all at once. Combine lemon juice, essence, and vanilla.Put in pan. Bake 1 hour 25–30 minutes at 325°F.


Step 3

Check doneness at 1 hour. A toothpick placed into cake middle comes out clean. Cool in pan for a few minutes before transferring to wire rack.


Step 4

While cake cools, create syrup. In a small pot, heat sugar, water, and lemon juice. Warm brush, cake.


Step 5


– 8 ounces cream cheese room temperature

– 1 ½ cups unsalted butter room temperature – zest of 4 lemon For the Lemon syrup – 2 tablespoons water ━━━━━━━━━━━━━━━━━ 


– Serving: 1slice |

– Calories: 531kcal | – Trans Fat: 1g | – Sodium: 82mg | – Fiber: 1g | – Vitamin A: 927IU | – Calcium: 37mg | – Iron: 2mg | ━━━━━━━━━━━━━━━━━ 

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