Cream Cheese Pound Cake


  • 195g Plain Flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 150g package cream cheese, room temperature
  • 140g unsalted butter, room temperature
  • 150g castor sugar
  • 3 large eggs, room temperature
  • 1/2 tsp pure vanilla extract
  • 1 Grated lemon or orange


  • Preheat oven to 175c and place rack in center of oven. Butter and line a 6-inch rectangle cake tin.
  • Sieve together the flour, baking powder, baking soda, and salt into a big bowl
  • Beat the butter and cream cheese until smooth, add the sugar in three additions, beating well after each addition.
  • Continue beating on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
  • Add the vanilla and grated lemon and beat until incorporated.
  • Add the flour mixture and mix just until incorporated.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for about 50minutes at 175c
  • Remove the cake from the oven and place on a wire rack to cool for about 20-30 minutes.
  • Remove the cake from the pan and cool completely.