Lemon Cream Cheese Pound Cake
🛒 What You’ll Need
- 1 cup Unsalted butter, softened 🧈
- 8 oz. Cream cheese, softened 🧀
- 3 cups All-purpose flour 🌾
- 3 cups Granulated sugar 🍬
- 6 Large eggs 🥚
- 3 tbsp Lemon juice 🍋
- 1 tbsp Baking soda ✨
- ½ tsp Salt 🧂
- 1 tsp Vanilla extract 🍦
- 1 cup Powdered sugar (for that beautiful glaze!) ☁️
👩🍳 Instructions
- Preheat & Prep: Heat your oven to 325°F. Grease and flour a large Bundt pan very well to ensure your cake slides out perfectly. 🌡️🔥
- Cream the Base: In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy. 🧈🧀🌪️
- Sweeten It: Gradually add the granulated sugar, beating well. Add the eggs one at a time, mixing just until combined. 🍬🥚✨
- Dry & Wet: Slowly stir in the flour, baking soda, and salt. Finally, fold in the lemon juice and vanilla extract until the batter is silky and fragrant. 🍋🍦🌾
- Bake: Pour the batter into your prepared pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. ⏲️🍰📈
- Cool Down: Let the cake cool in the pan for about 10–15 minutes before carefully inverting it onto a wire rack to cool completely. ⏲️❄️
- The Perfect Glaze: Whisk together 1 cup of powdered sugar with a splash of lemon juice until it’s thick but pourable. Drizzle it generously over the top as seen in the photo! 🍋☁️👑✨
🔥 Pro Tips:
- The “Room Temp” Secret: Ensure your eggs, butter, and cream cheese are all at room temperature before starting. This is the key to a smooth batter and a perfect rise! 🌡️🛡️💎
- Don’t Overmix: Once you add the flour, mix just until incorporated. Overmixing can lead to a tough cake, and we want this to be melt-in-your-mouth tender! 🥄🚫🎯
