Lemon Cream Cheese Pound Cake (Print Version)
Moist, zesty cake with cream cheese richness and citrus glaze—perfect for breakfast, dessert, or afternoon tea.
# Ingredients:
→ Cake
01 -
375g all-purpose flour or cake flour
02 -
½ tsp baking powder
03 -
½ tsp salt
04 -
226g unsalted butter, softened or coconut oil
05 -
225g cream cheese, softened or vegan cream cheese
06 -
500g granulated sugar or coconut sugar
07 -
6 large eggs or flax eggs
08 -
2 tbsp fresh lemon juice
09 -
1 tbsp lemon zest
10 -
1 tsp vanilla extract
→ Lemon Glaze
11 -
120g powdered sugar
12 -
2–3 tbsp lemon juice
13 -
1 tsp lemon zest (optional)
# Steps:
01 -
Preheat oven to 160°C. Grease and flour a Bundt pan or tube pan to ensure easy release after baking.
02 -
In a medium bowl, whisk flour, baking powder, and salt. Set aside while preparing the wet mixture.
03 -
Using an electric mixer, beat butter, cream cheese, and sugar on medium-high speed until light, fluffy, and pale for 3–4 minutes. Scrape down the bowl as needed.
04 -
Add eggs one at a time, mixing well after each addition until fully incorporated. Stir in lemon juice, lemon zest, and vanilla extract until smooth and fragrant.
05 -
Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to prevent a dense texture.
06 -
Pour batter into the prepared Bundt pan. Smooth the top with a spatula. Bake at 160°C for 75–85 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
07 -
In a small bowl, whisk powdered sugar, lemon juice, and lemon zest (if using) into a smooth glaze. Drizzle over the cooled cake using a spoon or piping bag. Let glaze set before slicing.
# Notes and Tips:
01 -
Ensure all ingredients are at room temperature for smooth blending.
02 -
Extract zest from lemons before juicing for maximum flavor.
03 -
Overmixing can lead to a dense cake. Mix just until combined.