Lemon Cream Cheese Pound Cake is moist, soft, and buttery with a bright lemon flavor that melts in your mouth. This recipe comes straight from my mother, who often baked this or a classic sour cream pound cake as her go-to dessert. For years, I thought those were the only pound cake recipes that existed—until this one became a family favorite.
Ingredients
Cake
2 cups (8 oz) cake flour
Butter substitutes½ scant teaspoon salt
8 oz unsalted butter, room temperature (omit salt if using salted butter)
8 oz cream cheese, softened
2 cups (14 oz) granulated sugar
6 large eggs, separated, room temperature
2 teaspoons lemon zest and 1 teaspoon lemon oil
(or substitute 2 tablespoons lemon zest)1 ½ teaspoons poppy seeds (optional)
Glaze
1 teaspoon butter
⅔ cup powdered sugar
5–6 teaspoons fresh lemon juice
