Lemon Cream Cheese Swirl Pound Cake
Swirled with a tangy cream cheese filling and packed with tons of lemon flavor, this beautiful lemon cream cheese swirl pound cake is perfect for spring and you'll NEVER believe how easy it is!
Servings 8 servings
Ingredients
Cake
- 1 cup butter, softened
- 1 cup coconut sugar (or brown sugar)
- 2 teaspoons vanilla extract
- 1/4 cup lemon juice
- 2 tablespoons grated lemon zest
- 4 large eggs
- 1/2 cup milk
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Cream Cheese Swirl
- 4 oz cream cheese, softened
- 1/4 cup coconut sugar (or brown sugar
- 2 tablespoons half-and-half cream
- Powdered sugar for topping
Instructions
Pound Cake
- Preheat oven to 350F. Line a 9-in loaf pan with tin foil and lightly grease and flour. Set aside.
- In a large bowl with a handheld electric mixer, beat butter and sugar together until completely smooth and creamy. Beat in vanilla, lemon juice, zest, and eggs one at a time, beating well after each addition. Slowly beat in milk, flour, baking powder, and salt until smooth. Set batter aside for a moment.
Cream Cheese Swirl
- In a medium bowl with a handheld electric mixer, beat cream cheese and sugar together until smooth. Gradually add cream, beating until smooth and creamy.
- Scrape half of batter into prepared pan. Spread cream cheese swirl on top of batter and top with remaining batter. Use a knife to gently swirl batter and cream cheese several times. Bake pound cake at 350F 55-60 minutes or until toothpick tests done. Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely. Dust top of cake with powdered sugar then slice and enjoy!