Heavenly Cream Cheese Pound Cake: A Slice of Bliss

Ingredients

Cake Base

• 1 cup (226 g) unsalted butter, softened
• 8 oz (225 g) cream cheese, room temperature
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs, at room temperature
• 2  teaspoons vanilla extract
• ¼  teaspoon lemon zest (optional)
• 1 ½ cups (190 g) all‑purpose flour
• ½  teaspoon baking powder
• ¼  teaspoon salt

Cream Cheese Frosting

• 4  ounces (115 g) cream cheese, softened
• ¼  cup (57 g) unsalted butter, softened
• 1  cup (125 g) powdered sugar, sifted
• 1  teaspoon vanilla extract
• Pinch of salt

Instructions

Incorporating Eggs & Flavors

1. Add the eggs. Add the eggs one at a time, beating on low after each addition until fully incorporated. This prevents the batter from curdling and ensures a smooth texture.
2. Flavor boosters. Stir in the vanilla extract, lemon zest, and a pinch of salt. The zest lifts the flavor, giving the cake a subtle citrus note that pairs beautifully with the cream cheese.
3. Combine dry ingredients. In a separate bowl whisk together flour, baking powder, and the remaining salt. Gradually fold the dry mixture into the wet batter using a rubber spatula, being careful not to over‑mix. Over‑mixing would develop gluten and make the cake dense.