Lemon Cream Cheese Pound Cake Recipe
The secret behind this Lemon Cream Cheese Pound Cake is its soft, moist crumb, rich buttery flavor, and fresh lemon taste. Cream cheese keeps the cake tender, while cake flour gives it a fine, delicate texture.
Equipment
- 10-inch Bundt Pan
- Electric hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
Ingredients
For The Cake
- 1 cup 227 g unsalted butter, softened
- 8 oz 227 g cream cheese, softened to room temperature
- 1½ cups 300 g granulated sugar
- 4 large eggs 200 g, at room temperature
- 2½ cups 300 g cake flour
- 1 teaspoon 4 g baking powder
- ½ teaspoon 3 g salt
- 2 tablespoons 30 g fresh lemon juice
- 2 tablespoons 12 g freshly grated lemon zest
- 1 teaspoon 5 g vanilla extract
- 2 tablespoons 30 g vegetable oil
For Lemon Glaze
- 1½ cups 180 g powdered sugar
- 2 –3 tablespoons 30–45 g fresh lemon juice
Instructions
Step 1
- Preheat the oven to 325°F (163°C). Grease a 10-inch Bundt pan with butter or baking spray, then lightly dust it with flour to prevent sticking.
Step 2
- Place the softened butter, cream cheese, and granulated sugar in a large mixing bowl. Beat for 3–5 minutes until creamy, smooth, and fluffy.
Step 3
- Add the eggs one at a time, mixing well after each addition. Pour in the vegetable oil, lemon juice, lemon zest, and vanilla extract, then mix until everything blends together.
Step 4
- In another bowl, whisk the cake flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, mixing on low speed until no dry flour remains.
Step 5
- Pour the batter into the prepared Bundt pan and spread it evenly. Gently tap the pan on the counter to remove any large air bubbles.
Step 6
- Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7
- Take the cake out of the oven and let it cool in the pan for 15–20 minutes. Turn it carefully onto a wire rack and leave it until completely cool.
Step 8
- Mix the powdered sugar with 2 tablespoons of lemon juice until you get a smooth glaze. Drizzle it over the cooled cake and let it set before cutting into slices.