Description

This rich and zesty Cream Cheese Lemon Pound Cake is ultra-moist and buttery with a bright lemon flavor, thanks to fresh lemon juice and zest. Topped with a sweet, tangy lemon glaze, it’s the perfect dessert for spring and summer gatherings—or anytime you crave sunshine in cake form.

Ingredients

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For the Cake:

1 ½ cups (3 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
2 ¾ cups granulated sugar
6 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest (about 2 lemons)
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt

For the Lemon Glaze:

1 cup powdered sugar
2–3 tbsp fresh lemon juice
½ tsp lemon zest (optional)

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Instructions

Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.
In a large bowl, beat the butter and cream cheese until smooth and creamy.
Gradually add sugar and beat until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating well after each addition.
Mix in lemon juice, lemon zest, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Slowly mix dry ingredients into wet ingredients until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 10-15 minutes, then transfer to wire rack to cool completely.
For glaze, whisk powdered sugar and lemon juice until smooth. Add lemon zest if using.
Drizzle glaze over cooled cake and let set before serving.

Notes

For best flavor, use freshly squeezed lemon juice and fresh zest.
Don’t overmix the batter to keep the cake soft and tender.
Can be baked a day ahead—flavor deepens beautifully overnight.

Prep Time: 20
Cook Time: 75
Category: Dessert
Method: Baking
Cuisine: American