Lemon Cream Cheese Cake: A Zesty, Luscious Bake Worth Every Bite

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or line it with parchment paper.

In a large bowl, cream the butter and cream cheese together until smooth. Add sugar and beat until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined—do not overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil in the last 15 minutes.

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake and sprinkle with lemon zest if desired.

Serving and storage tips: