Name: Lemon Cream Cheese Pound Cake (Moist, Buttery & Bakery-Style)
Ingredients: 1 cup unsalted butter, softened; 8 oz cream cheese, softened; 3 cups granulated sugar; 6 large eggs, room temperature; 3 cups all-purpose flour; ¼ teaspoon salt; 1 teaspoon vanilla extract; 2 tablespoons fresh lemon zest; ¼ cup fresh lemon juice; 1 cup powdered sugar; 2–3 tablespoons fresh lemon juice

Ingredients

Scale

1 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons fresh lemon zest
¼ cup fresh lemon juice

Optional Lemon Glaze

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Instructions

Step 1: Prepare the Pan and Oven

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly, ensuring all crevices are coated to prevent sticking.

Step 2: Cream Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until smooth, creamy, and fully blended. Gradually add granulated sugar and continue beating until light and fluffy.

Step 3: Add Eggs

Add eggs one at a time, mixing well after each addition. This step ensures proper structure and a smooth batter.

Step 4: Incorporate Dry Ingredients

In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the batter, mixing on low speed just until combined. Do not overmix.

Step 5: Add Lemon Flavor and Bake

Stir in vanilla extract, lemon zest, and lemon juice until evenly distributed. Pour batter into prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes

Use room-temperature ingredients for a smooth batter.
Do not rush the creaming process—it’s key for texture.
Bake low and slow to prevent cracking and dryness.

Tent loosely with foil if the top browns too quickly.