Lemon Cream Cheese Bundt Pound Cake
- Cake
- 1 cup unsalted butter, softened (227 g), plus 1 tbsp melted for the pan
- 4 oz cream cheese, softened (113 g)
- 2 ¼ cups granulated sugar, 450 g
- 2 tbsp lemon zest, from about 3 lemons
- 5 large eggs, room temperature
- 3 tbsp lemon juice
- 2 tsp vanilla extract
- 3 cups all-purpose flour, spooned and leveled (375 g), plus more for the pan
- ½ tsp baking powder
- 1 tsp kosher salt
- Lemon glaze
- 1 ½ cups powdered sugar, 180 g
- 3 tbsp lemon juice
- 1 tsp lemon zest
Lemon Cream Cheese Bundt Pound Cake
- Heat the oven to 325°F (165°C). Brush every ridge of a 10- to 12-cup Bundt pan with melted butter, then dust with flour and tap out the extra.
- In a stand mixer or large bowl, beat the butter, cream cheese, sugar and lemon zest on medium-high until pale and fluffy.
- Beat in the eggs one at a time, scraping the bowl after every couple.
- Beat in the lemon juice and vanilla. It may look curdled; that is fine.
- Whisk the flour, baking powder and salt in another bowl. Add it to the batter in three parts on low speed, mixing just until each addition disappears.
- Spoon the batter into the pan and smooth the top. Tap the pan on the counter twice to settle it.
- Bake until golden and a long skewer in the thickest part comes out clean.
- Cool the cake in the pan on a rack. Turn it out at this point: sooner and it may break, later and it may stick.
- Set the rack on top of the pan, flip both over together and lift off the pan. Let the cake cool completely.
- Whisk the powdered sugar, lemon juice and zest into a thick, pourable glaze.
Lemon Cream Cheese Bundt Pound Cake
- Spoon the glaze over the top of the cake and let it run down the sides. Let it set before slicing.