This easy lemon cream cheese pound cake from scratch recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
LEMON CREAM CHEESE POUND CAKE FROM SCRATCH
This easy lemon cream cheese pound cake from scratch recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- and 1/2 cups butter room temperature
- ounce cream cheese room temperature
- large eggs room temperature
- cups granulated white sugar
- cups all-purpose flour
- tablespoon lemon extract
Instructions
- Coat a 10 cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release.
- Preheat oven to 350°F
- In the bowl of an electric mixer, beat butter and cream cheese until smooth.
- Add sugar and beat until fluffy. The mixture will lighten in color slightly.
- Add eggs one at a time, beating after each addition.
- Slowly add flour to the mixture and combine.
- Add lemon extract and combine.
- Pour batter into prepared pan.
- Bake 60 to 70 minutes or until pick inserted in center comes out clean or with ‘dry’ crumbs.
- Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely on the counter before covering in an airtight container. Store in air-tight container on the counter-top for 3 to 4 days.
Tips for the Best LEMON CREAM CHEESE POUND CAKE FROM SCRATCH
- Pre-heat & Prep: Always gather all ingredients before cooking lemon cream cheese pound cake from scratch.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.