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Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake – A Buttery, Lemony Delight!


  • Author: Poulef
  • 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

Scale

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
  • 23 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