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Easy Lemon Cream Cheese Pound Cake

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This Easy Lemon Cream Cheese Pound Cake is rich, buttery, and bursting with fresh lemon flavor. Finished with a bright lemon glaze, it’s a tender, moist dessert perfect for holidays, brunches, or everyday treats.

Ingredients

  • 3 cups cake flour
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup milk (1%, 2%, or whole)
  • 1/3 cup fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 1/2 cups unsalted butter, room temperature
  • 6 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 2 teaspoons lemon zest
  • 2 cups powdered sugar
  • 2–4 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 300°F (150°C) and place a baking sheet on the middle rack.
  2. Grease a Bundt pan or IKEA Vardagen cake pan with baking spray or butter and flour.
  3. Whisk together the cake flour and salt in a medium bowl.
  4. In a separate bowl, whisk together the eggs, egg yolks, milk, fresh lemon juice, and vanilla extract.
  5. Using a stand or hand mixer, cream the butter, cream cheese, granulated sugar, and lemon zest until light and fluffy.
  6. Reduce the mixer speed and slowly add the egg mixture, mixing until fully incorporated.
  7. Gradually add the flour mixture and mix just until the batter is smooth and thick.
  8. Pour the batter into the prepared pan and gently tap the pan on the counter to remove air bubbles.
  9. Bake for 85–95 minutes in a Bundt pan or 75–85 minutes in an IKEA Vardagen cake pan, rotating the pan halfway through baking.
  10. Test for doneness with a cake tester or toothpick. Let the cake cool in the pan for 15–20 minutes.
  11. Invert the cake onto a wire rack and cool completely, about 2–3 hours.
  12. Whisk together the powdered sugar and 2–4 tablespoons of fresh lemon juice until smooth, then drizzle the glaze over the cooled cake before serving.

Notes

  • Bring all refrigerated ingredients to room temperature for the best texture.
  • Start with 2 tablespoons of lemon juice for the glaze and add more for a thinner consistency.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to 1 week.
  • The cake freezes well without the glaze for up to 3 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/easy-lemon-cream-cheese-pound-cake/