It’s perfect for spring, holidays, or any time you want a rich, tender cake with a tangy twist.
🍋 Lemon Cream Cheese Pound Cake
Ingredients
For the cake:
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1½ cups (3 sticks) unsalted butter, softened
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8 oz (1 block) cream cheese, softened
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2¾ cups granulated sugar
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6 large eggs (room temperature)
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2 tbsp lemon juice (fresh is best)
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1 tbsp lemon zest (about 1 large lemon)
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1 tsp vanilla extract
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
For the glaze (optional but delicious):
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1 cup powdered sugar
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1–2 tbsp lemon juice
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½ tsp lemon zest
🔪 Instructions
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Preheat the oven:
Set to 325°F (165°C).
Grease and flour a 10-inch Bundt pan (or use baking spray with flour). -
Cream the butter, cream cheese, and sugar:
In a large mixing bowl, beat butter and cream cheese together until smooth and creamy (about 2–3 minutes).
Gradually add sugar and continue beating until light and fluffy (about 5 minutes total). -
Add eggs and flavoring:
Beat in eggs one at a time, mixing well after each addition.
Then mix in lemon juice, lemon zest, and vanilla extract. -
Combine dry ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add to the wet ingredients, mixing just until combined (don’t overmix). -
Pour and bake:
Pour batter evenly into the prepared Bundt pan.
Bake for 70–80 minutes, or until a toothpick inserted near the center comes out clean.
(If the top browns too quickly, loosely tent with foil.) -
Cool:
Let cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely. -
Make the glaze:
Whisk together powdered sugar, lemon juice, and zest until smooth.
Drizzle over the cooled cake.
🍰 Tips for Success
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Make sure all ingredients are room temperature for the best texture.
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For extra lemon flavor, add a few drops of lemon extract to the batter.
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Keeps well covered at room temperature for 3 days, or refrigerate up to a week.
Would you like me to give you a lemon blueberry version or a mini loaf version next?
