Cream Cheese Pound Cake

This is a beautiful golden-brown crust and a nice soft and moist interior. First, you need to preheat your oven to 350 degrees Fahrenheit, and you will need to either  butter or flour you

Cream cheese is the difference between dry pound cake and moist pound cake. If you’ve experienced dry pound cake before, cream cheese will solve all those problems.

Baking powder is another unconventional ingredient in pound cake. A small amount lightly lifts the crumb so the cake isn’t overly heavy and squat. Start by beating your room-temperature butter in a stand mixer until soft.

Add cream cheese, also at room temperature, and then beat everything until nice and smooth.

With the mixture on medium-low speed, gradually add granulated sugar, then beat on medium-high speed for around 5 minutes until pale. For flavouring, add half a teaspoon of pure vanilla extract and a little citrus flavour by grating a lemon, then beat that in.