Decadent Meyer lemon flavored pound cake is baked in a bundt pan and covered in a sweet cream cheese glaze. Easy to make and beautiful to serve.
This post is sponsored by PHILADELPHIA Cream Cheese. All thoughts and opinions remain my own, and I’m proud to partner with brands I love. Thanks for supporting Miss AK!
Can we pause for a minute to chat about staple recipes? There are a few recipes I feel like every home cook should have on hand, and a good bundt cake recipe is one of them.
Why, you ask?
Bundt cakes are super easy to make and they come out gorgeous every time. No need to mess with finicky layer cakes and icing. Glaze is the perfect topping for bundt cakes and you drizzle it right on top.
This pound cake is extra moist (sorry, had to!) because I’m not just using butter; the cake and the glaze have PHILADELPHIA Cream Cheese in them! In the
I’m obsessed with baking with PHILADELPHIA Cream Cheese and I’m really excited to be partnering with them for the whole year!
So, let’s make this cake!
We start by making a simple pound cake, which is simply a pound of butter, sugar and flour. For flavor, we’re using beautiful Meyer lemons, but you can certainly use regular lemons if you can’t find them.
This cake is baked to perfection, cooled, and then drizzled all over with cream cheese glaze.
Enjoy, friends! I can’t wait for you to try this one out!
Love cake? Try out this Dairy Free Lemon Blueberry Naked Cake!
PrintIngredients
For the cake:
- 1 cup butter (2 sticks), softened
- 1 package (8oz.) Philadelphia Cream Cheese, softened
- 2 cups granulated sugar
- 5 eggs
- 3/4 cup milk
- 1/3 cup Meyer lemon juice*
- 2 tsp. vanilla extract
- 2 Tbsp. Meyer lemon zest
- 3 and 1/3 cups all purpose flour
- 1/2 tsp. baking powder
- 1 tsp. salt
For the glaze
- 1 cup powdered sugar
- 4 Tbsp. Philadephia Cream Cheese
- 2–3 Tbsp. Meyer lemon juice
Instructions
- Preheat the oven to 350F. Grease and flour a bundt pan.
- Cream together the butter, cream cheese and sugar for 1 minute until light and fluffy.
- Add the eggs, one at a time, beating after each addition.
- Mix in the milk, Meyer lemon juice, zest, and vanilla.
- In a separate medium sized bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet in 3 stages, folding the batter together until just incorporated. Don’t overmix.
- Pour the batter into the bundt pan and bake for 50-60 minutes.
- Cool on a wire rack before glazing.
- To make the glaze, whisk together the powdered sugar, cream cheese, and Meyer lemon juice. Add the juice gradually until you get the consistency you desire.
- Drizzle on the glaze and serve!
Notes
- Regular lemon juice is a great substitute if you can’t find Meyer lemons.
Thanks for sharing this recipe with us.
Thanks so much for stopping by!
I have made this cake a couple of times, it has come out great every time. The only thing that I did a bit different is that I added a bit more zest to the batter and icing. My family loves it although they are not a fan of citrus.
That’s amazing! I’m so glad you liked it & glad you had success adding more zest!
I made this cake for Easter, and while it looked absolutely beautiful, the taste was not quite what I had expected or hoped for. It came out very heavy and very dense, but not in a normal poundcake way. I don’t know exactly how to describe it. It basically didn’t have the texture of a cake, I followed the recipe exactly, I am bummed that it didn’t taste as good as it looked!
I’m so sorry to hear this, Sarah! We absolutely love this cake, and do like a denser pound cake but didn’t find it too heavy. Thank you so much for trying it out & I apologize again!
Very nice!