Lemon Cream Cheese Pound Cake

 Ezoic

Mix in vanilla extract, lemon juice, and lemon zest.

4. Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.

Gradually add dry mixture to the wet mixture, mixing just until combined.

5. Bake

Pour batter into the prepared pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

6. Make the Lemon Glaze

In a small bowl, whisk powdered sugar and lemon juice until smooth.

Drizzle over the cooled cake.

Sprinkle with extra lemon zest for garnish if desired.

Tips and Variations

Extra Lemon Flavor: Add an additional tablespoon of lemon zest for a stronger lemon taste.

Berry Twist: Serve with fresh blueberries or raspberries on the side.

Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 5 days.

Freezer Friendly: Freeze the unglazed cake for up to 2 months. Thaw, then glaze before serving.

This Lemon Cream Cheese Pound Cake is tangy, sweet, and incredibly moist, making it the perfect dessert for any occasion.