🍋 Lemon Cream Cheese Pound Cake 🍰

This Lemon Cream Cheese Pound Cake is soft, rich, and bursting with fresh lemon flavor — perfectly moist with a sweet lemon glaze that melts in your mouth!

🧾 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
• 2 ½ 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

👩‍🍳 Instructions

1. Preheat the oven: Set your oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and cheese: In a large bowl, beat the butter and cream cheese together until smooth and creamy.
4. Add sugar: Gradually add the sugar and beat until light and fluffy (about 3–4 minutes).
5. Add eggs and flavoring: Beat in eggs one at a time, then add lemon juice, zest, and vanilla extract.
6. Combine: Gradually mix in dry ingredients until smooth and fully combined.
7. Bake: Pour the batter into the prepared pan and bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. Glaze: Whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.