Step 1: Preheat the oven

Preheat your oven to 325°F (163°C).

Generously grease and flour a 10-inch Bundt pan, making sure to coat all the curves and crevices.

Step 2: Cream the butter and cream cheese

In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature butter and cream cheese.

Beat until completely smooth and creamy.

You can also use a hand mixer and a large mixing bowl.

Step 3: Prepare the lemon sugar

In a separate medium bowl, combine the granulated sugar and fresh lemon zest.

Rub the zest into the sugar using your fingertips until the mixture becomes fragrant and slightly moist.

Step 4: Beat the sugar into the butter mixture

Gradually add the lemon sugar to the butter and cream cheese mixture.

Beat on medium speed for approximately 3 minutes, until light and fluffy.

Step 5: Add the eggs

Add the eggs two at a time, beating well after each addition.

Continue mixing until the eggs are incorporated into the batter.

Step 6: Add the flour

Add the all-purpose flour and mix on low speed just until incorporated.

Avoid excessive mixing once the flour has been added.

Step 7: Add the lemon flavor

Add the alcohol-free vanilla extract, fresh lemon juice, and optional alcohol-free lemon extract.

Mix until evenly combined.

Scrape down the sides and bottom of the bowl to ensure the batter is thoroughly mixed.

Step 8: Fill the Bundt pan

Transfer the batter to the prepared Bundt pan.

Spread the surface evenly using a spatula.

Gently tap the pan on the counter to help release large air pockets.

Step 9: Bake the pound cake

Bake the Lemon Cream Cheese Pound Cake at 325°F for approximately 1 hour 25 minutes to 1 hour 30 minutes.

Begin checking for doneness after 1 hour, since oven temperatures and pan materials can affect baking time.

Insert a toothpick or cake tester into the thickest part of the cake. It should come out clean or with a few moist crumbs, but no wet batter.

Step 10: Cool the cake

Remove the cake from the oven and allow it to cool in the pan for approximately 10–15 minutes.

Carefully invert the cake onto a wire rack and allow it to continue cooling.

Step 11: Prepare the lemon syrup

While the cake cools, combine the sugar, water, and fresh lemon juice in a small saucepan.

Bring the mixture to a gentle boil, stirring until the sugar dissolves.

Remove from the heat.

Step 12: Brush with lemon syrup

While the cake is still warm, brush the lemon syrup evenly over the surface.

Allow the syrup to absorb into the cake before serving.

Let the cake cool completely for the cleanest slices.