If you love a dessert that’s rich, moist, and bursting with bright citrus flavor, this Lemon Cream Cheese Pound Cake is for you! The combination of cream cheese and butter gives it a velvety texture, while the fresh lemon juice and zest provide the perfect balance of tangy and sweet. Topped with a simple lemon glaze, this cake is a showstopper for any occasion.
Whether you’re looking for the perfect dessert for a brunch, a tea-time treat, or just something to satisfy your lemon cravings, this recipe has you covered. Let’s get baking!
Why You’ll Love This Lemon Cream Cheese Pound Cake
🍋 Bright and Citrusy: The fresh lemon juice and zest infuse every bite with a refreshing zing.
🧈 Rich and Buttery: Thanks to the combination of butter and cream cheese, this cake is incredibly moist and tender.
👩🍳 Easy to Make: No complicated techniques—just simple ingredients and classic baking methods!
☕ Perfect with Coffee or Tea: Serve it with your favorite warm drink for an irresistible pairing.
What Does Lemon Cream Cheese Pound Cake Taste Like?
This cake is the ultimate blend of buttery richness and citrus brightness. The cream cheese gives it a slightly tangy, melt-in-your-mouth texture, while the lemon juice and zest add a lively, refreshing kick. The sugary glaze on top brings a hint of sweetness that perfectly complements the cake’s flavors. Every bite is soft, dense, and bursting with flavor—exactly what a pound cake should be!
Ingredients You’ll Need
For the Cake:
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
- 1 tsp lemon zest
Essential Baking Tools
To make this lemon pound cake, you’ll need:
✔ A stand mixer or hand mixer – to cream the butter, cream cheese, and sugar properly
✔ A bundt pan or loaf pan – for a classic pound cake shape
✔ A zester – to get fresh lemon zest for maximum flavor
✔ A whisk – to mix up that luscious glaze
How to Make Lemon Cream Cheese Pound Cake
Step 1: Prepare Your Baking Pan
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy. Add the sugar and continue beating until light and fluffy (about 3-5 minutes).
Step 4: Add the Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture, mixing just until combined. Be careful not to overmix!
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake and let set before slicing.
What to Serve with Lemon Cream Cheese Pound Cake
This cake is delicious on its own, but you can take it to the next level by serving it with:
🍓 Fresh berries – Strawberries, raspberries, or blueberries pair beautifully with lemon
🍨 Whipped cream or vanilla ice cream – A cool, creamy contrast to the rich cake
☕ Coffee or tea – A warm drink enhances the flavors and makes for a cozy treat
Expert Tips for the Best Pound Cake
✔ Use room-temperature ingredients – This helps everything mix smoothly for a uniform texture
✔ Don’t overmix the batter – Overmixing can make the cake dense instead of tender
✔ Check for doneness with a toothpick – It should come out clean or with a few moist crumbs
✔ Let the cake cool completely before glazing – Otherwise, the glaze will melt into the cake
How to Store Lemon Cream Cheese Pound Cake
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keep in the fridge for up to 1 week. Let it come to room temperature before serving
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled lemon juice works in a pinch.
Can I use a loaf pan instead of a bundt pan?
Yes! This recipe makes two 9×5-inch loaves instead of a bundt cake.
Why did my pound cake crack on top?
Pound cakes naturally develop a crack as they bake. It’s a sign of a properly risen cake!
Can I make this cake ahead of time?
Absolutely! It actually tastes even better the next day after the flavors have melded.
Final Thoughts on Lemon Cream Cheese Pound Cake
This Lemon Cream Cheese Pound Cake is a dream dessert—moist, buttery, and full of zesty lemon flavor! Whether you enjoy it as an afternoon treat, a brunch centerpiece, or a special dessert, it’s sure to be a hit.
If you try this recipe, let me know how it turned out! Leave a comment, rate the recipe, and share your beautiful cake photos on Pinterest. Happy baking! 🍋✨
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Print
Lemon Cream Cheese Pound Cake – A Buttery, Lemony Delight!
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
This Lemon Cream Cheese Pound Cake is rich, buttery, and bursting with fresh lemon flavor! Made with cream cheese for an ultra-moist texture, this cake is perfectly balanced between tangy and sweet. Topped with a simple lemon glaze, it’s an irresistible dessert for brunch, tea time, or any special occasion!
Ingredients
For the Cake:
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat & Prepare Pan: Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two 9×5-inch loaf pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter, Cream Cheese & Sugar: Beat butter and cream cheese until smooth and creamy. Add sugar and beat until light and fluffy (3-5 minutes).
- Add Eggs & Flavorings: Mix in eggs one at a time, then stir in lemon juice, lemon zest, and vanilla extract.
- Combine Wet & Dry Ingredients: Gradually add flour mixture, mixing until just combined.
- Bake: Pour batter into the prepared pan(s) and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: Whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze & Serve: Drizzle glaze over the cooled cake and let set before slicing.
Notes
- Use room-temperature ingredients for the best texture.
- If using loaf pans, check for doneness at 55-60 minutes.
- Store at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
- For extra lemon flavor, add ½ tsp lemon extract to the batter.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon cream cheese pound cake, lemon pound cake, lemon cake, cream cheese pound cake, bundt cake, easy pound cake recipe