Lemon Cream Cheese Delight

Brighten your day with this Lemon Cake with Cream Cheese and Lemon Glaze. Perfect for any occasion, it's a zesty, creamy delight that's easy to make and sure to impress.

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Prep Time: 15

Cook Time: 1 15

Cooling Time: 15

Total Time: 1 45

Servings: slices

Calories: 364kcal

Cost: $15

Equipment

Handheld or stand mixer
Mixing bowl
Bundt pan
Whisk
Small bowl for glaze

Ingredients

1 cup butter softened
8 oz cream cheese softened
2 cups sugar
6 large eggs
3 cups flour
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup powdered sugar for glaze
3 tbsp lemon juice for glaze
1 tbsp lemon zest for glaze

Instructions

Preheat oven to 325°F (163°C).
In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy.
Gradually add the sugar, beating until smooth and creamy.
Add the eggs one by one, ensuring each is fully incorporated.
Mix in the lemon zest and vanilla extract.
In a separate bowl, whisk together the flour and a pinch of salt.
Alternately add the dry ingredients and lemon juice to the wet mixture, mixing until just combined.
Pour the batter into a greased Bundt pan, spreading it evenly.
Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake.
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze until smooth.
Once the cake is completely cool, drizzle the glaze over the top.
Cut a generous slice and serve.

Notes

Ensure all ingredients, especially butter and cream cheese, are at room temperature for best texture. Don’t overmix the batter; mix until just combined for a light and airy texture. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For a stunning presentation, garnish with fresh lemon slices and a sprinkle of powdered sugar.

Nutrition

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