Ingredients
Dry Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Wet Ingredients
1 cup unsalted butter, softened
1 (8-oz) package cream cheese, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
For the Lemon Glaze
1 cup powdered sugar
2–3 tablespoons lemon juice
(Optional) 1 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan or loaf pans.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter & cream cheese: In a large bowl, beat butter and cream cheese until smooth and fluffy.
- Add sugar gradually and beat until light and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla, lemon juice, and lemon zest.
- Add dry mixture slowly to the wet mixture and mix until just combined (don’t overmix).
- Pour batter into the prepared pan and bake 70–80 minutes, or until a toothpick comes out clean.
- Allow cake to cool 10 minutes in the pan, then remove and cool completely.
- Make glaze by whisking powdered sugar and lemon juice.
- Drizzle glaze over the cooled cake