Bright, buttery, and incredibly tender, this Lemon Cream Cheese Pound Cake is a dessert that feels both luxurious and comforting. Cream cheese enriches the batter, giving it a moist, dense crumb, while lemon zest and lemon oil provide a fresh, citrusy lift. Optional poppy seeds add a delicate crunch, and a simple lemon glaze finishes the cake beautifully. Perfect for a special occasion, afternoon tea, or a sweet everyday treat.
Ingredients
For the Cake:
- 2 cups (8 oz) cake flour
- ½ scant teaspoon salt
- 8 oz unsalted butter, room temperature
- 8 oz cream cheese, softened
- 2 cups (14 oz) granulated sugar
- 6 large eggs, separated, room temperature
- 2 tablespoons lemon zest
- 1 teaspoon lemon oil (or an additional 2 tablespoons lemon zest)
- 1 ½ teaspoons poppy seeds (optional)
For the Glaze:
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