Description

A moist, tangy, and tender pound cake with a marbled cream cheese and lemon swirl. This beginner-friendly recipe requires no fancy equipment and stays fresh for days.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
8 oz (225g) full-fat brick cream cheese, softened to room temperature
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
2 ½ cups (315g) all-purpose flour, sifted
1 cup (240ml) buttermilk, room temperature
3 medium fresh lemons (zest and juice)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Optional Glaze: 1 cup powdered sugar + 1-2 tablespoons lemon juice

Instructions

Preheat oven to 325°F (165°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
In a large bowl, beat the softened butter and cream cheese together on medium-high speed until smooth and fluffy (3-4 minutes). Scrape down the sides.
Gradually add the granulated sugar while beating. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until combined.
In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt.
Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until flour disappears; do not overmix.
Divide batter evenly between two bowls. Add 2 tablespoons of lemon juice to one half and mix gently. Spoon plain and lemon batters into the prepared pan alternately. Swirl gently with a knife or skewer to create a marble effect.
Bake for 50-60 minutes. If the top browns too quickly after 30 minutes, tent loosely with aluminum foil. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs.
Let the cake cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely before slicing.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter once flour is added to avoid a tough cake. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and coconut/soy cream cheese. The cake improves in flavor after sitting for a day.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28
Sodium: 250
Fat: 20
Saturated Fat: 12
Carbohydrates: 45
Fiber: 1
Protein: 5

Keywords: lemon pound cake, cream cheese pound cake, moist pound cake, easy baking, lemon dessert, marbled cake, make-ahead dessert