1 and 1/2 cups unsalted butter, softened
8 ounces cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Zest of 2 lemons
Juice of 1 lemon
Lemon glaze (optional):
1 cup powdered sugar
2 tablespoons lemon juice
1- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
2- In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
3- Add the eggs one at a time, beating well after each addition.
4- In a separate bowl, whisk together the flour, baking powder, and salt.
5- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6- Stir in the vanilla extract, lemon zest, and lemon juice, ensuring they are evenly distributed throughout the batter.
7- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optional lemon glaze:
1- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
2- Drizzle the glaze over the cooled pound cake, allowing it to drip down the sides.
Slice and serve this delicious Lemon Cream Cheese Pound Cake as a delightful dessert or a sweet treat with a cup of tea or coffee. Share this recipe with your friends and tag someone who loves lemon-flavored desserts!