The "Best Ever" Lemon Cream Cheese Pound Cake

Moist, high-rising lemon cream cheese pound cake with bright zest and juice, finished with a tangy lemon glaze. Creaming time and room-temp ingredients ensure fine crumb.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: Preheat oven to 325°F (163°C) and grease/flour a 10-inch Bundt pan.

Step 2

Cream: Beat butter, cream cheese, sugar, and zest for 5–7 minutes until very light and fluffy.

Step 3

Mix: Add eggs one by one, then vanilla/extracts. Gradually mix in dry ingredients, alternating with lemon juice, without overmixing.

Step 4

Bake & Cool: Bake for 75–90 minutes (until a skewer comes out clean). Cool in the pan for 15–20 minutes, then invert.

Step 5

Glaze: Mix powdered sugar with 2–3 tbsp fresh lemon juice and drizzle over the completely cooled cake.