This light and tender cream cheese pound cake full of zesty lemon flavor is elegant enough for a dinner party, but easy enough for a busy weeknight
Course Dessert
Cuisine American
Prep Time 30 minutesmins
Cook Time 1 hourhr15 minutesmins
Total Time 1 hourhr45 minutesmins
Servings 12servings
Calories 414
Author Annalise Sandberg
Ingredients
Cake:
2cupsall-purpose flour
1 ½teaspoonbaking powder
½teaspoonsalt
8ouncescream cheese, softened to room temperature
¾cupunsalted butter, softened to room temperature
1 ½cupgranulated sugar
Zest of 2 lemons
4large eggs
1 teaspoon vanilla extract
Glaze:
1 ⅓cuppowdered sugar, sifted
3tablespoonsfresh lemon juice
Lemon slices or zestfor garnish (optional)
Instructions
Preheat oven to 325°F. Grease a tube pan or bundt pan with butter and flour.
Combine the flour, baking powder, and salt in a bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on high until smooth, about 2 minutes. Add the sugar and lemon zest and beat until light and creamy, 2-3 minutes.
Add eggs one at a time, scraping down after each. Mix in the vanilla.
Add the dry ingredients and mix until just incorporated. batter will be thick, do not overmix.
Spread the cake batter into the prepared cake pan and bake until lightly golden brown and a toothpick inserted comes out with a few moist crumbs, 1 hour to 1 hour and 15 minutes.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice. Pour over the cooled cake and garnish with lemon slices or zest, if desired.