Lemon pound cake with a cream cheese glaze

Lemon pound cake with a cream cheese glaze

Ingredients :

For cheese pound cake:  

  • 200 g cream cheese, room temperature.
  • 325 g unsalted butter, room temperature.
  • 2 ½ cup granulated sugar.
  • 1 teaspoon salt.
  • 3 cups flour.
  • 1 package (5 g vanilla powder) or you can use vanilla extract.
  • 6 eggs, room temperature.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Lemon Zest from 1 medium lemon.

For Lemon Glazed: 

  • 1 cup icing sugar 
  • 1 tablespoon lemon juice 

Instructions :

1) preheat oven to 170 ⁰ C. Grease your bundt pan with butter and lightly sprinkle with flour. Set aside. Mix and sieve together, flour, baking powder, baking soda, vanilla powder and salt. Set aside. (If U use vanilla extract, add after adding lemon zest).


2) With electric mixer beat cream cheese and butter until smooth. Add sugar gradually, beating well after each addition. Continue beating until fluffy and pale ± 7 minutes. Mix in eggs one at a time, beating well after each addition. Add lemon Zest.

3) Mix in flour mixture, beat until completely incorporated. Pour into the pan and smooth surface.
4) Bake for 1 ~ 1 ½ hours until golden brown and when skewer inserted in center of cake comes out clean. Remove from oven and let it chil about 20 ~ 30 minutes before release from the mold. Pour the lemon glazed.

How to make lemon glazed: 

Mix powdered sugar and lemon juice, stirring until well blended. Adjust the consistency as your desire, if you want more thin you can add small amount of lemon juice.