Cream cheese pound cake with lemon icing.

Here’s a  Cream Cheese Pound Cake with Lemon Icing recipe — rich, buttery, moist, and perfectly balanced with tangy lemon icing. This is a classic Southern-style dessert that’s great for any occasion.

---

🍰 Cream Cheese Pound Cake with Lemon Icing

📏 Yields:

One 10-inch bundt cake (about 12–16 servings)

⏱️ Total Time:

• Prep: 20 minutes

• Bake: 1 hour 15 mins – 1 hour 30 mins

• Cool: 1 hour

---

🧈 Ingredients

For the Pound Cake:

• 1½ cups (340g) unsalted butter, at room temperature (3 sticks)

• 1 (8 oz / 226g) block cream cheese, at room temperature

• 3 cups (600g) granulated sugar

• 6 large eggs, at room temperature

• 1 tbsp vanilla extract

• ½ tsp salt

• 3 cups (360g) all-purpose flour, sifted

Optional Add-ins:

• Zest of 1 lemon (for a citrusy punch in the cake itself)

---

For the Lemon Icing:

• 1½ cups (180g) powdered sugar, sifted

• 2–3 tbsp fresh lemon juice

• 1 tsp lemon zest (optional, for extra zing)

• 1–2 tbsp milk or cream, as needed for consistency

• Pinch of salt

---

🥣 Instructions

Step 1: Preheat and Prep

1. Preheat oven to 325°F (163°C).

2. Grease and flour a 10-inch bundt pan or spray with baking spray with flour.

---

Step 2: Make the Pound Cake Batter

1. Cream butter and cream cheese:
   In a large mixing bowl (stand mixer with paddle or hand mixer), beat the butter and cream cheese together on medium speed until smooth and creamy (about 2–3 minutes).

2. Add sugar:
   Gradually add the sugar and continue beating until light and fluffy, about 4–5 minutes.

3. Add eggs:
   Add eggs one at a time, mixing well after each addition. Scrape down the bowl occasionally.

4. Add vanilla and salt:
   Mix in the vanilla extract and salt. (Also add lemon zest here if using.)

5. Add flour:
   On low speed, add the sifted flour gradually, mixing until just incorporated. Do not overmix.

---

Step 3: Bake the Cake

1. Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter to release air bubbles.

2. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until:

   • A toothpick or skewer inserted in the center comes out clean.

   • The top is golden brown and has slight cracks.

3. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely before icing.

---

🍋 Step 4: Make the Lemon Icing

1. In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and a pinch of salt.

2. Add milk or cream a teaspoon at a time until you reach your desired drizzling consistency — thick but pourable.

---

Step 5: Glaze the Cake

• Once the cake is completely cooled, drizzle the icing over the top, letting it run down the sides naturally.

• Let the glaze set for about 15 minutes before slicing.

---

✅ Tips for Success

• Room temperature ingredients are key to a smooth, uniform batter.

• Don’t overmix once flour is added; this keeps the cake tender.

• The cake actually tastes better the next day — store in an airtight container at room temp for up to 4–5 days.

• Freezes beautifully! Wrap tightly and freeze without icing for up to 2 months.