Introduction
Lemon Cream Cheese Pound Cake is a rich, moist, and flavorful dessert that perfectly balances the tangy brightness of lemon with the creamy depth of cream cheese. This Southern-inspired cake is dense yet tender, with a buttery crumb that melts in your mouth. It’s ideal for spring and summer gatherings, afternoon tea, or any occasion when you want a show-stopping homemade cake that’s bursting with citrus flavor.
Ingredients
For the Cake:
1 ½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
2 tsp vanilla extract
2 tsp lemon zest
2 tbsp fresh lemon juice
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
For the Glaze (optional):
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest
Instructions
Prepare the oven and pan:
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch Bundt or tube pan.
Cream butter, cream cheese, and sugar:
In a large mixing bowl, beat butter and cream cheese together until smooth and fluffy.
Add sugar gradually, beating until light and creamy.
Add eggs and flavorings:
Beat in eggs one at a time, mixing well after each addition.
Stir in vanilla extract, lemon zest, and lemon juice.
Mix dry ingredients:
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add to wet mixture, mixing until just combined (do not overmix).
Bake:
Pour batter evenly into prepared pan.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
Glaze (optional):
Whisk powdered sugar, lemon juice, and zest until smooth.
Drizzle over cooled cake.
Description
This Lemon Cream Cheese Pound Cake is dense, buttery, and incredibly moist, with a rich cream cheese base and the refreshing zing of lemon. The glaze adds an extra burst of citrus sweetness, making it both elegant and satisfying. Every slice is velvety smooth, with a perfect balance of tang and richness.
Tips and Variations
For extra lemon flavor: Add a bit of lemon extract or use more zest.
Glaze alternative: Use a cream cheese glaze for added richness.
Serving suggestion: Serve with fresh berries and whipped cream.
Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well.
Pan choice: A Bundt pan gives a pretty presentation, but loaf pans work too (adjust baking time accordingly).
Correction
Some recipes use milk or sour cream, but the cream cheese is essential for this version. It adds moisture, richness, and a velvety texture that sets it apart from a standard lemon pound cake.
Enjoy
Slice and serve your Lemon Cream Cheese Pound Cake with tea, coffee, or fresh fruit. Whether you enjoy it plain, with glaze, or topped with whipped cream and berries, it’s a bright, citrusy dessert that feels both indulgent and refreshing.