Lemon Cream Cheese Pound Cake – Beyond the Butter

Here’s the Lemon Cream Cheese Pound Cake recipe inspired by Beyond the Butter! This cake is rich, moist, and full of lemony goodness with that creamy tang from the cream cheese.

Lemon Cream Cheese Pound Cake

Ingredients:

• 1 1/2 cups (3 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 cup sour cream

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven and prepare pan:
   Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.

2. Cream butter, cream cheese, and sugar:
   In a large mixing bowl, beat the softened butter, cream cheese, and sugar on medium-high speed until light and fluffy (about 5 minutes).

3. Add eggs:
   Add the eggs one at a time, beating well after each addition.

4. Combine dry ingredients:
   In a separate bowl, sift together the flour, baking powder, and salt.

5. Alternate adding dry ingredients and sour cream:
   Gradually add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture. Mix just until combined.

6. Add lemon and vanilla:
   Stir in lemon juice, lemon zest, and vanilla extract until evenly distributed.

7. Bake:
   Pour batter into the prepared pan. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and serve:
   Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.

Optional glaze:
Mix powdered sugar with fresh lemon juice until drizzly and pour over cooled cake for an extra lemony touch!