Lemon Cream Cheese Pound Cake
Ingredients:
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (225 g) unsalted butter, softened
1 package (8 oz / 225 g) cream cheese, softened
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest (grated)
2 tablespoons fresh lemon juice
For the glaze (optional):
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Instructions:
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and cream cheese until smooth and creamy.
- Add sugar gradually and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, lemon zest, and lemon juice.
- Slowly add the flour mixture, mixing just until combined (do not overmix).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- For the glaze: whisk powdered sugar and lemon juice until smooth, then drizzle over cooled cake.
