Description
Indulge in the delightful combination of tangy lemon and rich cream cheese with this Lemon Cream Cheese Pound Cake. Moist, zesty, and utterly delicious, this cake is perfect for any occasion.
Ingredients
Cake:
- 1 ½ cups unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F and grease a 10-inch Bundt pan.
- Prepare the batter: In a large bowl, cream butter and cream cheese. Add sugar, eggs, vanilla, lemon juice, and zest. In a separate bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to wet mixture.
- Bake: Pour batter into the prepared pan and bake for 70–80 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.
Notes
- Enhance the lemon flavor by adding extra zest to the glaze.
- This cake stays moist when tightly wrapped and stored at room temperature.
