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Lemon Cream Cheese Pound Cake

A buttery, ultra-moist pound cake made with cream cheese and fresh lemon, finished with a bright citrus glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices/people
Calories: 385
Ingredients Equipment Method

Ingredients
  

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
8 oz full-fat cream cheese, softened
1 1/2 cups granulated sugar
3 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup powdered sugar (for glaze)
2 to 3 tbsp fresh lemon juice (for glaze)
1 tsp lemon zest (for glaze)

Equipment

  • 1 9x5 inch loaf pan
  • 1 stand mixer or hand mixer
  • 1 large mixing bowl
  • 1 zester or fine grater
  • 1 citrus juicer
  • 1 Wire cooling rack

Method
 

Preheat oven to 325 degrees F. Grease and flour a 9x5 loaf pan.
    Whisk flour, baking powder, and salt in a bowl. Set aside.
      Beat butter and cream cheese together for 3 to 4 minutes until fluffy.
        Add sugar gradually and beat for 3 more minutes.
          Add eggs one at a time, beating well after each.
            Mix in lemon juice, zest, and vanilla.
              Fold in flour mixture in three additions until just combined.
                Pour into pan and bake 60 to 70 minutes until a skewer comes out with moist crumbs.
                  Cool 15 minutes in pan, then transfer to a wire rack.
                    Whisk glaze ingredients and drizzle over cooled cake.