Lemon Cream Cheese Pound Cake 🍰✨
Ingredients:
For the Cake:
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
2½ cups granulated sugar
6 large eggs, room temperature
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tbsp lemon juice
1 tsp lemon zest
Directions:
Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and cream cheese until smooth and creamy.
Gradually add sugar and beat until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in lemon juice, lemon zest, and vanilla extract.
Slowly add the dry ingredients, mixing until just combined.
Pour batter into the prepared pan and smooth the top.
Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle over the cooled cake before serving.
Prep Time: 15 minutes | Cooking Time: 80 minutes | Total Time: 95 minutes
Kcal: 420 kcal | Servings: 12 slices
Tips:
Use room-temperature ingredients for a smoother batter and better texture.
For an extra lemony kick, brush the cake with lemon syrup before glazing.
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