A delightful lemon cake with a tangy glaze, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated to achieve even baking.
In a large mixing bowl, cream together the softened cream cheese and unsalted butter until smooth.
Use room temperature ingredients for a smoother mixture.
Gradually add the granulated sugar and beat until the mixture is light and fluffy.
Beat thoroughly to incorporate air for a fluffy cake.
Add the eggs one at a time, beating well after each addition.
Ensure each egg is fully mixed before adding the next.
Mix in the lemon zest.
Freshly grated zest provides the best flavor.
In a separate bowl, combine the all-purpose flour, baking powder, and salt.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
Pour the batter into a greased 10-inch Bundt pan.
Grease the pan thoroughly to prevent sticking.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Check the cake at the minimum baking time to avoid overbaking.
While the cake is baking, prepare the glaze by mixing the lemon juice and powdered sugar until smooth.
Adjust the sugar to taste for a sweeter or tangier glaze.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
Cooling slightly in the pan helps the cake set.
Drizzle the glaze over the warm cake, allowing it to seep into the edges.
Pour slowly to ensure even coverage.
Let the cake cool completely before removing it from the pan.
Run a knife around the edges to loosen the cake if needed.
Slice and serve your delicious Zesty Lemon Drizzle Cake.
Garnish with a sprinkle of powdered sugar or lemon slices for presentation.
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