Small Lemon Cream Cheese Pound Cake

Step 1

Adjust your oven rack to the middle or center position, place a jelly roll pan or baking sheet on top, and preheat the oven to 300ºF. Generously spray a 6-cup bundt cake pan with a flour-based baking spray (like Baker’s Joy). Set to the side. Alternatively, you can butter and flour the inside of the pan.

Step 2

Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter and cream cheese on medium speed for 2-3 minutes or until it's well blended and smooth.

Step 3

Add in the granulated sugar and lemon zest and mix again for 3-4 minutes on medium speed or until the batter is light in color and fluffy in texture. Add in lemon juice, lemon extract (optional), and vanilla extract. Blend until smooth.

Step 4

Add in the eggs one at a time, mixing on low speed until each egg is fully blended in with the rest of the batter. Do not rush this part.

Step 5

Add in the cake flour and salt and blend together on low speed until just combined. Be careful not to over mix the batter. Alternatively, you can fold in the flour mixture with a spatula. The batter should be on the thicker side, smooth, and light in color.

Step 6

Transfer the batter to the prepared 6-cup bundt cake pan, then gently tap on the counter 2-3 times to release any air bubbles.

Step 7

Place on top of the preheated jelly roll pan or baking sheet and bake for 60-70 minutes at 300ºF, rotating the pan halfway through baking.The outside of the lemon cream cheese pound cake will be a medium golden brown with slightly darker edges that have pulled away from the edge. When pressed lightly with your finger, the cake should spring back. The best test is to insert a cake tester into the cake. If there is any batter left on the tester, continue to bake. To avoid a very dark outside, you can choose to place a sheet of aluminum foil over the top with 15-20 minutes remaining.

Step 8

Let the cake cool on a wire cooling rack for 15-20 minutes, then carefully invert onto the cooling rack, remove the pan, then let it cool completely (about 2 hours).

Step 9

In a medium bowl, whisk together the powdered sugar and fresh lemon juice then evenly pour over the top of the cooled lemon cream cheese pound cake. The lemon glaze can also be added after you have sliced the cake too. For a thinner glaze, add more lemon juice. For a thicker glaze, add more powdered sugar.In place of the lemon glaze, you can easily dust the cake with a little powdered sugar or enjoy it plain!