Ingredients
Method
- Preheat oven to 325°F (160°C) and thoroughly grease and flour a bundt or tube pan.
- Whisk flour, baking powder, and salt together in a medium bowl and set aside.
- Beat butter, cream cheese, and sugar in a large mixing bowl on medium speed for 3–4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the lemon juice, lemon zest, and vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined without overworking the batter.
- Transfer batter to the prepared pan, smooth the surface, and bake for 75–85 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes before moving it to a wire rack to cool completely.
- Whisk powdered sugar, lemon juice, and lemon zest in a small bowl until smooth, then drizzle over the cooled cake.
- Serve plain or with fresh berries, and store in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Nutrition
Notes
Lemon Choice: I love Meyer lemons for their sweetness, but if you can only find regular lemons, I suggest using a little less zest to keep the tartness from becoming too sharp.