Go Back
A moist, buttery pound cake enriched with cream cheese and brightened with lemon zest and juice—perfect for gatherings or everyday indulgence.

Lemon Cream Cheese Pound Cake

A moist, buttery pound cake enriched with cream cheese and brightened with lemon zest and juice—perfect for gatherings or everyday indulgence.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups unsalted butter softened
  • 8 oz cream cheese softened
  • 3 cups sugar
  • 6 large eggs
  • 2 tsp vanilla extract
  • ¼ cup lemon juice
  • Zest of 2 lemons
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
Optional Glaze:
  • 1 cup powdered sugar
  • 2 –3 tbsp lemon juice

Equipment

  • Bundt pan
  • Mixer
  • mixing bowls
  • Zester

Method
 

  1. Preheat oven to 325°F. Grease and flour bundt pan.
  2. Beat butter & cream cheese until smooth. Add sugar; beat until fluffy.
  3. Mix in eggs one at a time. Add vanilla, lemon juice, and zest.
  4. Whisk flour, baking powder, and salt separately; fold into batter.
  5. Pour into pan. Bake 75–90 mins until toothpick comes out clean.
  6. Cool 15 mins, invert onto wire rack.
Optional: Whisk glaze ingredients; drizzle over cooled cake.

    Notes

    Store at room temp 3 days or fridge 1 week.
    Freezer-friendly: slice, wrap, and freeze up to 3 months.
    Swap lemon for orange zest/juice for a citrus variation.