Years ago, I came across this delectable recipe for Lemon Pound Cake, which I have since tweaked to my taste. I like the velvety texture of the cake, as well as the sweetness of the pound cake, which is rich in texture and topped with a tangy and zesty lemon glaze. Lemon Cream Cheese Pound Cake is one of my all-time favorite pound cake recipes, and this one is no exception.
This lemon cream cheese pound cake is thick, but it’s also moist and tender thanks to the cream cheese frosting. It has a creamy, buttery taste that is balanced off by the tanginess of the fresh citrus and cream cheese used in the recipe. Aside from that, pound cakes are one of the simplest desserts to prepare and serve!
Once you see how simple this pound cake is to make, you may want to experiment with a few other flavors. A pound peach cake and an orange pound cake are also excellent springtime mainstays, while a pound pecan cake evokes nostalgic thoughts of porches wrapped around porches perfumed with honeysuckle and other fragrant flowers.
You’ll be hooked in no time, and if there’s any leftover, put it in the fridge because there’s something magical about this dish that happens after it’s been sitting in the fridge overnight. Don’t take my word for it, just test it for yourself! Let’s get started!
TO MAKE THIS HEAVENLY POUND CAKE, YOU’LL NEED THE FOLLOWING INGREDIENTS:
– 3 soft Sticks.Of Butter.
– 3 Cups.Of White Sugar.
– A Softened Cream Cheese tub, I used the medium one of 8-ounces.
– 6 large whole Eggs.
– A dash of Salt.
– 2 small spoons.of Vanilla extract.
– 2 large spoons.Of Lemon Juice.
– 2 large spoons.Of Lemon Zest.
– Approx. three Cups.Of cake Flour.