Lemon Cream Cheese Pound Cake Recipe – Moist, Tangy & Perfectly Sweet

 

There are cakes you bake once and then forget, and then there are cakes that stay in your recipe box forever. The Lemon Cream Cheese Pound Cake belongs to the second category. With its buttery richness, velvety crumb, and refreshing lemon flavor, this cake is more than just dessert – it’s comfort in every bite.

This recipe combines the dense, satisfying texture of a traditional pound cake with the creamy tang of cream cheese and the bright, zesty flavor of lemons. The result is a cake that is moist, fragrant, and elegant enough for special occasions yet simple enough to enjoy with your afternoon coffee or tea.

Whether you’re baking for Easter, Mother’s Day, Thanksgiving, Christmas, or simply a weekend treat, this cake will win everyone over. Let’s dive into the full recipe, tips, variations, and everything you need to know to make the perfect lemon pound cake.

 Ingredients You’ll Need

For the Cake

• 1 ½ cups (340g) unsalted butter, softened
• 8 oz (225g) cream cheese, softened
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (360g) all-purpose flour, sifted
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest (about 2 large lemons)

For the Glaze

• 1 cup (120g) powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest (optional)

 Step-by-Step Directions

 

Step 1: Prepare the Pan

Grease a 10-inch bundt or tube pan with butter and dust lightly with flour. Preheat the oven to 325°F (163°C).

Step 2: Cream Butter, Cream Cheese & Sugar

Beat the butter and cream cheese together until smooth. Add the sugar gradually and continue mixing for about 5 minutes until light and fluffy.

Step 3: Add the Eggs

Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Step 4: Mix Dry Ingredients

Whisk together flour, baking powder, and salt. Slowly add to the wet ingredients, mixing just until combined.

Step 5: Add Flavorings

Stir in vanilla, lemon juice, and zest. The batter should smell bright and citrusy.

Step 6: Bake

Pour the batter into the prepared pan. Bake for 70–80 minutes, or until a toothpick comes out clean.

Step 7: Cool & Glaze

Let the cake cool in the pan for 15 minutes before inverting onto a rack. Once cooled, drizzle with glaze.

 Expert Tips for Success

 

1. Use room temperature ingredients – ensures a smooth, lump-free batter.
2. Don’t rush creaming – beating butter, cream cheese, and sugar thoroughly incorporates air for a lighter texture.
3. Bake low and slow – the low oven temperature prevents overbrowning.
4. Check early – ovens vary, so check at the 65-minute mark.
5. Cool before glazing – if the cake is warm, the glaze will soak in instead of sitting beautifully on top.

 How to Serve Lemon Cream Cheese Pound Cake

 

• With a dusting of powdered sugar for a simple look.
• With whipped cream and fresh berries for a summer dessert.
• With vanilla ice cream for a decadent treat.
• Toasted lightly with butter for a breakfast indulgence.

 Storage and Freezing

 

• Store at room temperature in an airtight container for up to 4 days.
• Refrigerate for up to 7 days if you prefer it chilled.
• Freeze whole or sliced, tightly wrapped, for up to 3 months. Thaw at room temperature.

 Variations to Try

 

• Lemon Blueberry Pound Cake → Fold in 1 ½ cups fresh blueberries.
• Lemon Poppy Seed Pound Cake → Add 2 tablespoons poppy seeds for crunch.
• Glazed Citrus Cake → Use a mix of lemon, lime, and orange zest.
• Cream Cheese Frosted Cake → Swap glaze for cream cheese frosting.

 A Little History of Pound Cake

 

The original pound cake comes from Europe in the early 1700s and was named because it used a pound each of butter, sugar, eggs, and flour. Over time, bakers added new ingredients to create lighter, more flavorful versions. This lemon cream cheese version is a Southern favorite in the United States, cherished for its richness and tangy twist.

 Frequently Asked Questions

 

Q: Can I make this cake in loaf pans instead of a bundt pan?
Yes! Divide the batter into two 9×5-inch loaf pans and bake for 55–65 minutes.

Q: Can I use reduced-fat cream cheese?
It’s better to stick with full-fat for the best texture and flavor.

Q: Can I skip the glaze?
Yes, the cake is delicious plain, but the glaze enhances the lemon flavor.

Q: Why did my cake crack on top?
This is normal for pound cakes and shows that the inside rose properly.

 Final Thoughts

 

This Lemon Cream Cheese Pound Cake is the kind of dessert that never goes out of style. Moist, buttery, and bursting with lemon flavor, it’s the perfect balance of richness and freshness. Whether you’re serving it for a holiday dinner, brunch, or just because you deserve something sweet, this cake will become a staple in your kitchen.

Give it a try, and you’ll see why so many home bakers swear by it.