Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 tsp almond extract
For the lemon cream cheese icing:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with milk, mixing until just combined.
- Stir in vanilla, lemon, and almond extracts.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then mix in lemon juice, zest, and vanilla if using.
- Spread or drizzle icing over cooled cake before serving.
Notes
- Swap almond extract for coconut or orange extract for a new flavor.
- Fold in berries for added color and tartness.
- Thin icing with lemon juice for a pourable glaze.
- Store covered at room temp for 2 days or in fridge for 5 days.
- Freeze individually wrapped slices for easy serving later.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
