Lemon Cream Cheese Pound Cake

There’s something undeniably comforting about the scent of a freshly baked cake filling your home. And when that cake is this Lemon Cream Cheese Pound Cake, you know you’re in for a delightful treat. Perfect for a cozy afternoon tea or as a sweet ending to a dinner party, this cake is a true crowd-pleaser. The combination of zesty lemon and rich cream cheese creates a decadent yet refreshing flavor that will have everyone asking for seconds.

Ingredients:
– 1 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– Zest of 2 lemons
– Juice of 1 lemon
– 1 cup powdered sugar

Instructions:

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, ensuring the entire surface is well-coated to prevent sticking.

2. In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.

3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix to ensure a tender crumb.

5. Gently fold in the lemon zest and lemon juice, making sure they are evenly distributed throughout the batter.

6. Pour the batter into the prepared bundt pan, spreading it out evenly. Tap the pan on the counter a few times to release any air bubbles.

7. Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

8. While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and enough lemon juice to create a smooth, pourable glaze.

9. Once the cake is done, remove it from the oven and let it cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack and allow it to cool completely.

10. Drizzle the lemon glaze over the cooled cake, letting it cascade down the sides for a beautiful finish. Allow the glaze to set before slicing and serving.

Enjoy a slice of this Lemon Cream Cheese Pound Cake with a cup of tea or coffee for a delightful indulgence. The tangy lemon flavor combined with the richness of the cream cheese makes this cake a standout dessert that is both comforting and elegant. Perfect for any occasion, this recipe is sure to become a favorite in your baking repertoire.