Lemon Cream Cheese Pound Cake — Bakery Texture at Home

The densest, most tender, most lemony pound cake you'll make — cream cheese in the batter gives it a fine, almost velvety crumb and keeps it moist for 5 days. Cik Farah's go-to birthday cake alternative.

🥘 Ingredients

• Main: unsalted butter, cream cheese (full-fat, room temperature), caster sugar, eggs, all-purpose flour, baking powder, lemon zest (2 lemons minimum), lemon juice, vanilla. A 9x5 inch loaf pan. The cream cheese replaces some butter — together they create a uniquely rich crumb.

👨‍🍳 Steps

1. Step 1: Preheat oven to 165°C fan. Grease and line a 9x5 inch loaf pan. Step 2: Beat butter, cream cheese, and sugar on high speed for 5 minutes until very pale and fluffy. This creaming stage determines your cake's texture...

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