Description
Wake up your senses with the bright, zesty flavor of this Creamy Lemon Cream Cheese Poundcake. It combines the tang of fresh lemons with the luscious richness of cream cheese, all wrapped in a golden, buttery crumb that’s as tender as it is flavorful. Whether you’re looking for a quick breakfast option, a delightful addition to your list of breakfast ideas, or a show-stopping dessert for brunch or dinner, this easy recipe fits the bill. Topped with a silky lemon glaze, it’s sweet, citrusy, and completely irresistible — perfect for anyone craving comfort food with a touch of elegance. From dinner ideas to healthy snack indulgences, this cake covers all the cravings.
Ingredients
For the cake:
1½ cups (3 sticks) unsalted butter, room temperature
1 (8 oz) package cream cheese, softened
2½ cups granulated sugar
6 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
For the glaze:
1 cup powdered sugar
2–3 tablespoons lemon juice
1 tablespoon cream cheese, softened (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a large bowl, beat butter and cream cheese until smooth. Add sugar and beat until fluffy.
- Add eggs one at a time, beating after each. Mix in lemon zest, lemon juice, and vanilla.
- Whisk together flour, baking powder, and salt. Gradually mix into wet ingredients.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool fully.
- Mix glaze ingredients until smooth and drizzle over cooled cake.