For the Cake:1 ½ cups unsalted butter, softened1 package (8 oz) cream cheese, softened3 cups granulated sugar6 large eggs2 teaspoons vanilla extract¼ cup fresh lemon juiceZest of 2 lemons3 cups all-purpose flour½ teaspoon baking powder½ teaspoon saltFor the Optional Glaze:1 cup powdered sugar2–3 tablespoons fresh lemon juiceStep-by-Step Instructions1. Prepare the Pan and OvenPreheat your oven to 325°F (165°C).Grease and flour a bundt pan (or two loaf pans).2. Cream the BaseIn a large bowl, beat together butter and cream cheese until smooth and fluffy.Gradually add sugar, continuing to beat until light and airy.3. Add the Eggs and FlavorBeat in the eggs one at a time, ensuring each is fully incorporated.Mix in vanilla, lemon juice, and lemon zest.4. Fold in Dry IngredientsIn a separate bowl, whisk together flour, baking powder, and salt.Gently fold the dry mixture into the wet batter until just combined (don’t overmix).5. Bake the CakePour the batter into the prepared pan, smoothing the top.Bake for 75–90 minutes, or until a toothpick comes out clean.Cool in the pan for 15 minutes before inverting onto a wire rack.6. Add the Glaze (Optional)Whisk powdered sugar and lemon juice until smooth.Drizzle over the cooled cake for extra sweetness and shine.Serving IdeasPair with fresh berries and whipped cream for a light, elegant dessert.Enjoy with a cup of tea or coffee as a cozy afternoon treat.Slice and freeze extras — this cake keeps beautifully and makes a quick indulgence later.Final ThoughtsLemon Cream Cheese Pound Cake is proof that sometimes the simplest ingredients create the most memorable desserts. With its buttery crumb, tangy lemon brightness, and creamy richness, it’s a cake that works for both special occasions and everyday indulgence. Bake it once, and you’ll find yourself making it again and again.
Lemon Cream Cheese Pound Cake: A Bright and Velvety Dessert
