Lemon Cream Cheese Pound Cake

Here’s a full recipe for a Lemon Cream Cheese Pound Cake—moist, tangy, and perfect with a cup of tea or coffee.

---

Ingredients

For the Cake:

• 1 cup (230g) unsalted butter, softened

• 8 oz (225g) cream cheese, softened

• 3 cups (600g) granulated sugar

• 6 large eggs

• 1 tablespoon lemon zest (from about 1–2 lemons)

• 1 teaspoon vanilla extract

• 3 cups (360g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 cup (60ml) fresh lemon juice

For the Glaze (optional):

• 1 cup (120g) powdered sugar

• 2–3 tablespoons lemon juice

---

Instructions

1. Preheat oven: 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.

2. Cream butter and cream cheese: In a large bowl, beat butter and cream cheese until smooth and creamy.

3. Add sugar: Gradually beat in sugar until light and fluffy (about 3–4 minutes).

4. Add eggs and flavorings: Beat in eggs one at a time, then add lemon zest and vanilla extract.

5. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

6. Combine wet and dry: Gradually add flour mixture to the butter mixture, alternating with lemon juice. Begin and end with flour. Mix until just combined—do not overmix.

7. Bake: Pour batter into prepared pan and smooth the top. Bake for 70–80 minutes (for bundt) or 60–65 minutes (for loaf), or until a toothpick inserted in the center comes out clean.

8. Cool: Let cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.

9. Optional glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.

---

✅ Tips:

• Make sure butter and cream cheese are fully softened to avoid lumps.

• Don’t overmix after adding flour—this keeps the cake tender.

• For extra lemon flavor, add a little more zest or a teaspoon of lemon extract.

---

If you want, I can also give you a quick variation with a lemon glaze that makes it extra tangy and glossy. Do you want me to do that?