Cream Cheese Pound Cake with Lemon Glaze

This Cream Cheese Pound Cake combines the richness of cream cheese with the lightness of cake flour, creating a moist and tender dessert. Enhanced with a zesty lemon glaze, it balances traditional flavors with a creative twist, making it perfect for any occasion. It's a delightful treat that is both sweet and satisfying, without any conflicting flavors.

Ingredients:

• 3 cups cake flour
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 8 oz cream cheese, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4. In another bowl, whisk together the cake flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.