Ingredients

Scale

1 ½ cups (3 sticks) unsalted butter, softened
1 package (8 oz) cream cheese, softened
2 ½ cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
2 tbsp fresh lemon juice
Zest of 2 lemons
1 tsp vanilla extract

For the Lemon Glaze:

1 cup powdered sugar
2–3 tbsp fresh lemon juice
½ tsp lemon zest (optional, for extra zing)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan. You can also use baking spray with flour for an easy release.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat together the softened butter and cream cheese until smooth and fluffy—about 2-3 minutes on medium speed.

Step 3: Add Sugar and Eggs

Gradually add in the granulated sugar, continuing to beat until the mixture is light and airy. Add eggs one at a time, beating well after each addition.

Step 4: Incorporate Dry Ingredients and Flavors

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the lemon juice, lemon zest, and vanilla extract until fully incorporated.

Step 5: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for about 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack.

Step 6: Glaze the Cake

Once the cake is completely cooled, mix together the powdered sugar and lemon juice to create a smooth glaze. Drizzle it generously over the cake. Add lemon zest on top if desired.

Notes

For best texture, ensure that all ingredients (especially butter, cream cheese, and eggs) are at room temperature. Overbaking can dry the cake out, so keep a close eye during the last 10 minutes of baking.