- 1 ½ cups Butter room temperature, unsalted
- 8 oz Cream cheese room temperature, full fat
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 ½ cups Granulated sugar
- ¼ cup Lemon juice
- 5 Eggs
- 3 cups Flour
- 3 tablespoon Cream cheese room temperature, full fat
- 1 ½ cups Powdered sugar
- 3 tablespoon Lemon juice
- ⅓ teaspoon Lemon zest
- Zest lemons carefully to avoid the bitter white pith, using a microplane or fine grater for best aroma. Ensure butter, eggs, and cream cheese are at room temperature before mixing for a smooth batter and even baking. Measure flour accurately by stirring with a spoon, spooning into the cup, and leveling with a knife to avoid dense cake. Avoid overmixing the batter to keep the cake moist and tender. Grease and flour your bundt pan to prevent sticking and to help the cake release smoothly. Invert the cake gently after cooling in the pan for 10–15 minutes to avoid damage. Let the cake cool completely before applying the glaze to prevent it from running. Check doneness 5 minutes before baking ends using a toothpick to avoid overbaking and drying out the cake.
