This recipe is inspired with my Lemon Cream Cheese Muffins. Therefore, the list of ingredients is very similar, just using another ratio.
Butter — You’ll need unsalted room temperature butter for the cake mixture. Make sure to bring the butter to room temperature so it will cream easily. It should be soft when you press it, your finger should leave a dent, but make sure it is not greasy or oily soft.
Lemon — you will need lemon juice and lemon zest, as well. Use freshly squeezed lemon juice for the best flavour. It has a brighter flavour than bottled lemon juice. Also, I add some lemon and vanilla extract, to pronounce the flavour.
Flour-all-purpose flour is completely fine for this cake.
Eggs — helping the cake rise and provide excellent texture. Milk — I recommend using whole milk for the best flavour. Do not substitute with water.
Sour cream-it make the cake moist and soft. You can substitute with plain Greek yogurt if it is all you have on hand.
Cream cheese-use full fat brick style cream cheese for the filling.
Sugar — powdered sugar to sweetens and thickens the glaze, granulated sugar for the lemon pound cake and cream cheese filling, and streusel crumb as well. For the crumb topping I added a little light brown sugar, but you can substitute with granulated sugar, if you prefer.
How To Make Lemon Pound Cake From Scratch
First make the crumb topping. Stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla (or lemon) extract, egg white and flour just to combine.
To make the lemon cake mixture whisk dry ingredients (flour, baking powder and salt) and set aside.
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