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Lemon Cream Cheese Pound Cake

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This Lemon Cream Cheese Pound Cake is a rich, dense, and moist cake with a bright, zesty lemon flavor. The addition of cream cheese gives it an incredibly tender crumb, and the optional poppy seeds add a delightful texture. Topped with a simple lemon glaze, this cake is perfect for a special occasion or a delightful afternoon treat.

Lemon Cream Cheese Pound Cake

Ingredients:

For the Cake:

Ingredient Quantity
Cake flour 2 cups (8 ounces)
Salt ½ scant teaspoon
Unsalted butter, room temperature 8 ounces
Cream cheese, softened 8 ounces
Granulated sugar 2 cups (14 ounces)
Large eggs, separated, room temperature 6
Lemon zest 2 tablespoons
Boyajian lemon oil 1 teaspoon (or use an additional 2 tablespoons of zest)
Poppy seeds 1 ½ teaspoons (optional)

For the Glaze:

Ingredient Quantity
Butter 1 teaspoon
Powdered sugar ⅔ cup
Fresh lemon juice 5-6 teaspoons

How To Make Lemon Cream Cheese Pound Cake:

 

see continuation on next page

 

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