Name: Lemon Cream Cheese Pound Cake
Ingredients: 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 (freshly squeezed); 1 tbsp lemon zest; 1 tsp vanilla extract; 1 cup powdered sugar; 2–3 tbsp lemon juice; 1 tsp lemon zest

Ingredients

Scale

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 (freshly squeezed)
1 tbsp lemon zest
1 tsp vanilla extract

For the Glaze:

1 cup powdered sugar
2–3 tbsp lemon juice
1 tsp lemon zest

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Instructions

Preheat Oven:
Preheat to 325°F (160°C). Grease and flour a bundt or tube pan thoroughly.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter, Cream Cheese & Sugar:
In a large bowl, beat butter, cream cheese, and sugar until light and fluffy (3–4 minutes).
Add Eggs & Flavorings:
Beat in eggs one at a time. Add lemon juice, zest, and vanilla extract. Mix well.
Combine Mixtures:
Gradually mix in the dry ingredients until just combined. Do not overmix.
Bake:
Pour batter into the prepared pan. Bake for 75–85 minutes, or until a toothpick comes out clean.
Cool:
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Prepare Glaze:
In a small bowl, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cake.