Zesty Lemon Cream Cheese Poundcake
Indulge in the heavenly combination of tangy lemon and rich cream cheese with this moist and flavorful poundcake. Perfect for a sunny afternoon treat or a special dessert. The creamy texture and vibrant citrus notes will leave you craving for more!
ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 oz cream cheese, softened
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- Powdered sugar, for dusting
steps
- 1.
Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan.
- 2.
In a bowl, whisk together the flour, baking powder, and salt.
- 3.
In a separate large bowl, cream together the butter, sugar, cream cheese, lemon zest, and lemon juice until light and fluffy.
- 4.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- 5.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- 6.
Pour the batter into the prepared loaf pan and smooth the top.
- 7.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- 8.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 9.
Once cooled, sprinkle with powdered sugar before serving.
