Lemon Cream Cheese Pound Cake – Bright, Velvety & Timeless
Some cakes turn heads with frosting, but this Lemon Cream Cheese Pound Cake wins hearts with its flavor and texture alone. It’s buttery and rich, yet not heavy. The cream cheese adds a silky crumb while lemon zest and juice bring sunshine to every bite.
Perfect for spring gatherings, brunch tables, or afternoon tea, this cake is equal parts elegant and comforting. Serve it plain, with glaze, or alongside fresh berries—you’ll want to bake it again and again.
Why You’ll Love This Recipe
- Incredible Moisture & Flavor – Cream cheese keeps the crumb lush and tender.
- Citrus Spark – Bright lemon cuts through richness with a refreshing zing.
- Versatile Dessert – Beautiful on its own, or dressed up with glaze, fruit, or whipped cream.
- Bake-and-Share Friendly – Slices neatly, travels well, and impresses at any gathering.
Equipment
- Bundt pan (or two 9x5-inch loaf pans)
- Stand mixer or hand mixer
- Mixing bowls
- Whisk & spatula
- Microplane or zester
- Wire cooling rack
Ingredients
For the Cake
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Step-by-Step Instructions
1. Prepare the Pan and Oven
Preheat oven to 325°F (165°C). Grease and flour a bundt pan (or loaf pans).
2. Cream the Base
Beat butter and cream cheese until smooth and fluffy. Gradually add sugar, beating until light and airy.
3. Add Eggs & Flavor
Add eggs one at a time, mixing well after each. Stir in vanilla, lemon juice, and zest.
4. Fold in Dry Ingredients
Whisk flour, baking powder, and salt separately. Gently fold into wet mixture until just combined.
5. Bake
Pour batter into prepared pan. Bake 75–90 minutes, or until a toothpick inserted comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Optional Glaze
Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Pro Tips for Success
- Room Temp Ingredients → Soft butter, cream cheese, and eggs ensure a smooth, lump-free batter.
- Don’t Overmix → Mix until just combined for a tender crumb.
- Check Early → Ovens vary; start checking at 70 minutes to prevent overbaking.
- For Extra Lemon Kick → Add ½ tsp lemon extract.
Serving, Pairing & Storage
- Serve With: Fresh berries, whipped cream, or vanilla ice cream.
- Pair With: Tea, coffee, or a sparkling lemonade.
- Storage: Wrap tightly and store at room temperature up to 3 days, or refrigerate up to 1 week.
- Freezer-Friendly: Slice and wrap individually; freeze up to 3 months.
Variations & Substitutions
- Orange Twist – Swap lemon juice/zest for orange.
- Glazed Luxury – Add a cream cheese frosting instead of glaze.
- Nutty Upgrade – Fold in 1 cup toasted pecans or almonds.
- Holiday Vibe – Add 1 tsp ground cardamom for a spiced note.
FAQ
Q: Can I make this without a bundt pan?
A: Yes—two 9x5 loaf pans or even a 9x13 pan will work.
Q: How do I know when it’s done?
A: The top should be golden and a toothpick inserted in the center should come out clean or with moist crumbs.
Q: Why is my pound cake dense?
A: Overmixing the flour or not creaming butter and cream cheese enough can make it heavy. Beat until fluffy before adding eggs.
Lemon Cream Cheese Pound Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F. Grease and flour bundt pan.
- Beat butter & cream cheese until smooth. Add sugar; beat until fluffy.
- Mix in eggs one at a time. Add vanilla, lemon juice, and zest.
- Whisk flour, baking powder, and salt separately; fold into batter.
- Pour into pan. Bake 75–90 mins until toothpick comes out clean.
- Cool 15 mins, invert onto wire rack.
Notes