Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.
- Cream the Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar: Gradually add the granulated sugar to the cream cheese mixture, beating until light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
- Add Lemon Zest and Juice: Mix in the lemon zest and lemon juice until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- Mix Dry Ingredients with Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Vanilla Extract: Stir in the vanilla extract until incorporated into the batter.
- Pour Batter into Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, slice and serve your Lemon Cream Cheese Pound Cake. You can dust it with powdered sugar or drizzle with a lemon glaze if desired.
Enjoy your homemade Lemon Cream Cheese Pound Cake! It’s sure to be a hit at any Easter gathering or springtime celebration.