Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake is rich, moist, and bursting with fresh lemon flavor. The cream cheese gives it a smooth texture, while the lemon glaze adds a perfect sweet-tart finish. This cake is ideal for spring gatherings, holidays, or a simple dessert with coffee or tea.

Ingredients

For the Cake

• 1½ cups unsalted butter, softened

• 8 oz cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 2 tsp vanilla extract

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

For the Lemon Glaze

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• 1 tsp lemon zest (optional)

Instructions

1. Prepare the Pan and Oven

• Preheat oven to 325°F (165°C).

• Grease and flour a 10-inch bundt pan or tube pan.

2. Cream the Butter, Cream Cheese, and Sugar

• In a large mixing bowl, beat butter and cream cheese together until smooth and creamy.

• Add sugar gradually and beat for 4–5 minutes until light and fluffy.

3. Add Eggs and Flavoring

• Add eggs one at a time, beating well after each addition.

• Mix in vanilla extract, lemon juice, and lemon zest.

4. Combine Dry Ingredients

• In a separate bowl, whisk flour, baking powder, and salt.

• Gradually add dry mixture to the wet mixture, mixing just until combined.

5. Bake

• Pour batter into the prepared pan and smooth the top.

• Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

6. Make the Lemon Glaze

• In a small bowl, whisk powdered sugar and lemon juice until smooth.

• Drizzle over the cooled cake.

• Sprinkle with extra lemon zest for garnish if desired.

Tips and Variations

• Extra Lemon Flavor: Add an additional tablespoon of lemon zest for a stronger lemon taste.

• Berry Twist: Serve with fresh blueberries or raspberries on the side.

• Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 5 days.

• Freezer Friendly: Freeze the unglazed cake for up to 2 months. Thaw, then glaze before serving.

This Lemon Cream Cheese Pound Cake is tangy, sweet, and incredibly moist, making it the perfect dessert for any occasion.