Lemon Cream Cheese Pound Cake

How To Make Lemon Cream Cheese Pound Cake:

1. Step 1: Prep & Preheat: Preheat your oven to 325°F (165°C). Spray a light-colored tube pan or a 12-cup (10-inch) Bundt pan with flour-added cooking spray.
2. Step 2: Mix Dry Ingredients: In a bowl, mix together the cake flour and salt. If using, add the poppy seeds to the flour mixture. Set aside.
3. Step 3: Cream Butter & Sugar: In the bowl of a stand mixer, beat the butter, cream cheese, and granulated sugar for 5 to 8 minutes, scraping down the sides of the bowl occasionally. Add the egg yolks and beat for another 2 minutes. Beat in the lemon zest and lemon oil, scraping down the sides of the bowl periodically.
4. Step 4: Combine Wet & Dry: Stir—do not beat—the flour and salt mixture into the batter until just combined.
5. Step 5: Fold in Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the cake batter. Pour the batter into the prepared pan.
6. Step 6: Bake: Bake for 60-80 minutes, or until a long skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and allow it to cool completely.
7. Step 7: Make & Drizzle Glaze: To make the glaze, melt the butter in a microwave-safe measuring cup. Add the powdered sugar and stir to coat. Add the lemon juice one teaspoon at a time, stirring until the glaze is a good consistency for drizzling. Drizzle the glaze over the cooled cake.