Lemon Cream Cheese Pound Cake

1. Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat butter, cream cheese, and sugar on medium speed until light and fluffy (about 3–4 minutes).
4. Add Eggs and Flavoring: Beat in the eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
8. Prepare the Glaze: In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.

Chef Tips & Variations

• 💡 Room temperature ingredients: Ensure butter, cream cheese, and eggs are at room temperature for the best texture.
• 🍋 Use fresh lemons: Bottled lemon juice can’t compare to the brightness of fresh juice and zest.
• 🧁 Mini versions: Make mini bundt cakes or loaves—reduce baking time to about 40–45 minutes.
• ❄️ Storage: Wrap tightly and store at room temperature for up to 3 days, orrefrigerate for up to 1 week.

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