Description
A moist and flavorful pound cake infused with citrus and cream cheese.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon and orange zest.
- In a separate bowl, combine flour, baking powder, and salt.
- Add the dry ingredients to the cream cheese mixture, alternating with sour cream.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to a week.
- Great with a citrus glaze on top.
- Can be served with fresh fruit.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Citrus Cream Cheese Pound Cake