Lemon Cream Cheese Pound Cake

This Lemon Cream Cheese Pound Cake is rich, moist, and bursting with zesty citrus flavor. A classic dessert that brings sunshine to any table!

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Ingredientes

1 cup (2 sticks) unsalted butter, softened
1 package (8 oz) cream cheese, softened
2 3/4 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract

For the Glaze:

1 cup powdered sugar
2-3 tbsp fresh lemon juice
1 tbsp lemon zest (optional for garnish)

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🍰 Instrucciones

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
In a large mixing bowl, beat butter and cream cheese together until smooth and creamy. Gradually add sugar and beat until fluffy.
Add eggs, one at a time, mixing well after each addition.
In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Stir in lemon zest, lemon juice, and vanilla extract.
Pour the batter evenly into the prepared Bundt pan. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

For the Glaze:

Whisk powdered sugar and lemon juice together until smooth. Adjust the consistency with more juice if needed.
Drizzle the glaze over the cooled cake and sprinkle with lemon zest if desired.
Slice, serve, and enjoy this citrusy delight! 🍋✨