👩‍🍳 How to Make It

1️⃣ Prep the Pan & Oven

• Preheat oven to 350°F (180°C) and place rack in center.
• Butter and flour a 10-inch bundt pan or use nonstick baking spray with flour.

2️⃣ Dry Mix

• Sift together flour, baking powder, baking soda, and salt. Set aside.

3️⃣ Cream It Up

• Beat butter and cream cheese until smooth.
• Gradually add sugar, scraping bowl as needed. Beat until light and fluffy (about 5 mins).

4️⃣ Add Flavor

• Mix in vanilla and citrus zest.
• Beat in eggs one at a time, mixing well after each. Scrape the bowl frequently.

5️⃣ Add Flour Mixture

• Mix in the flour blend in three batches, just until incorporated.
• Do not overmix—you want an airy, moist texture.

6️⃣ Bake

• Pour batter into the prepared pan and smooth the top.
• Bake for 55–70 minutes, or until golden brown and a toothpick comes out clean.

7️⃣ Cool & Release

• Let the cake rest in the pan for 20–30 minutes.
• Run a knife around the edges and invert onto a wire rack to cool fully.

🧈 Storage & Serving

• Room temp: Keeps 3–4 days in an airtight container
• Refrigerated: Up to 1 week
• Frozen: Slice and wrap well, freeze for up to 2 months
• Serve with berries, whipped cream, or drizzle with lemon glaze for a bright finish