Mix in vanilla extract, lemon juice, and lemon zest.
- Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry mixture to the wet mixture, mixing just until combined.
- Bake
Pour batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Lemon Glaze
In a small bowl, whisk powdered sugar and lemon juice until smooth.
Drizzle over the cooled cake.
Sprinkle with extra lemon zest for garnish if desired.
Tips and Variations
Extra Lemon Flavor: Add an additional tablespoon of lemon zest for a stronger lemon taste.
Berry Twist: Serve with fresh blueberries or raspberries on the side.
Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezer Friendly: Freeze the unglazed cake for up to 2 months. Thaw, then glaze before serving.
This Lemon Cream Cheese Pound Cake is tangy, sweet, and incredibly moist, making it the perfect dessert for any occasion.