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1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 tablespoon lemon zest (optional, for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan thoroughly.
Prepare the Batter:
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Add Lemon and Vanilla:
Stir in the lemon zest, lemon juice, and vanilla extract until evenly incorporated.
Bake the Cake:
Pour the batter evenly into the prepared Bundt pan.
Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
Drizzle the glaze evenly over the cooled cake. Sprinkle with additional lemon zest, if desired, for garnish.
Serve and Enjoy:
Slice and serve this luscious, citrusy pound cake to delight your taste buds!
