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bundt cake cut open with a slice of bundt cake on a white plate
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5 from 1 vote

Lemon Cream Cheese Pound Cake

Immerse yourself in the luscious flavors of moist cream cheese, zesty lemons and a tender crumb crowned with a dreamy lemon glaze.
Prep Time20 minutes
Cook Time1 hour
Cool Time10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Lemon Cream Cheese Pound Cake
Servings: 12 slices

Ingredients

  • 1 cup butter
  • 1/2 cup cream cheese
  • 2 3/4 cups sugar
  • 6 eggs
  • 3 cups 440 grams all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 lemons

Glaze

  • 1 lemon
  • 1/2 cup sugar

Instructions

  • Mix: Cream butter, cream cheese and sugar together until thick and creamy.
  • Add: Add eggs, one at a time.
  • Combine: Slowly add in flour, baking powder and salt. Then add juice of 4 lemons and zest of 1 lemon.
  • Prep: Butter a Bundt pan and pour the batter in the pan. Set on rimmed cookie sheet (just in case it overflows). Place in a cold oven.
  • Bake: Set the oven to 350 degrees and bake for one hour. Allow to cool for 10 minutes and turn out onto a cake platter.
  • Mix: In a small bowl, combine the juice of one lemon and ½ cup sugar.
  • Drizzle: Drizzle the cake with the lemon glaze and serve.

Nutrition

Serving: 1g | Calories: 536kcal | Carbohydrates: 83g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 282mg | Potassium: 178mg | Fiber: 2g | Sugar: 56g | Vitamin A: 729IU | Vitamin C: 24mg | Calcium: 57mg | Iron: 2mg