2 cups all-purpose flour (260 grams)
1 ½ teaspoon baking powder
½ teaspoon salt
Zest of 1 lemon
8 ounces cream cheese , at room temperature (225 grams)
¾ cup unsalted butter , at room temperature (170 grams)
1 ½ cup granulated sugar (300 grams)
2 teaspoons vanilla
4 large eggs , at room temperature
1 cup heavy cream (250 ml)
3 tablespoons honey
1 teaspoon vanilla
Fresh fruit , for serving
Additional honey , for serving (optional)


1.Preheat the oven to 325°F. Butter and flour a 9x5 inch loaf pan.
2.In a bowl, combine the flour, baking powder, salt, and lemon zest. Set aside.
3.In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and sugar and beat until light and fluffy, about 3 minutes.
4.Add the eggs one at a time, mixing after each. Add the vanilla. Add the dry ingredients and mix on low until the mixture is just combined. Do not overmix.
5.Pour the batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out clean, about 1 hour - 1 hour 15 minutes.
6.Let cake cool in the pan for 20 minutes, then remove to a wire rack to cool completely.
7.To make the whipped cream, beat the heavy cream on high speed to soft peaks. Add the honey and vanilla and beat until just barely stiff peaks.
8.Serve immediately on top of the pound cake with fresh fruit and a drizzle of honey if desired.
9.The pound cake will store tightly wrapped at room temperature for several days. The whipped cream should be stored in the fridge.

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