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Lemon Cream Cheese Pound Cake

This Lemon Cream Cheese Pound Cake is moist, buttery, and infused with fresh lemon zest and juice. It’s finished with a simple lemon glaze that adds the perfect sweet-tart touch.
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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

Instructions
 

  • Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan, making sure every corner is coated to prevent sticking.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large bowl, beat softened butter, cream cheese, and sugar on medium speed for 3–4 minutes until light and fluffy.
  • Add eggs one at a time, beating well after each. Stir in lemon juice, lemon zest, and vanilla until fully blended.
  • Slowly mix the dry ingredients into the wet on low speed until just combined. Don’t overmix—stop when no dry spots remain.
  • Pour batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick comes out clean and the top is golden.
  • Let it cool in the pan for 15 minutes. Then, gently turn it out onto a wire rack and cool completely before glazing.
  • Whisk powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle over the cooled cake and let it set before serving.