Lemon Cream Cheese Pound Cake

Ingredients

• 1 ½ cups unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups sugar
• ¼ cup fresh lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon vanilla extract
• 6 eggs, room temperature
• 3 cups flour
• ¼ teaspoon salt

Frosting

• ½ cup melted butter
• 2 ½ cups confectioners' sugar
• 3 tablespoons lemon juice
• ½ teaspoon vanilla extract
• milk, optional

Equipment Bundt Pan, Electric Stand Mixer

Steps

1. 1

   Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt pan.

2. 2

   Beat the butter using an electric mixer with a paddle attachment until light and smooth.

3. 3

   Add cream cheese and beat until smooth.

4. 4

   Add sugar gradually and beat for 3 minutes. Add lemon juice, zest, and vanilla. Mix well.

5. 5

   Beat in eggs 2 at a time, scraping down sides of bowl once or twice.

6. 6

   Add flour and salt and beat just until evenly mixed.

7. 7

   Pour into prepared pan. Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.

8. 8

   Cool on wire rack for 15 minutes and then invert cake onto a cake stand or serving platter.

9. 9

   To make frosting, beat together melted butter and confectioners' sugar. Add in lemon juice and vanilla extract. Beat until smooth. Thin with milk if too thick.

10. 10

    Let cake cool almost to room temperature before frosting. Spoon frosting on top of cake so that it drips down edges.

Notes