Lemon Cream Cheese Pound Cake

There’s a special kind of joy in the first bite of this Lemon Cream Cheese Pound Cake, the perfect mix of tart citrus and rich, velvety texture that makes you close your eyes and savor every crumb. This recipe has been a family favorite ever since my aunt shared it at my bridal shower on a stained index card.

What sets it apart? The cream cheese that makes the pound cake incredibly moist and tender, paired with fresh lemon zest that brightens each bite with sunshine. This cake isn’t just for special occasions, it’s the go-to treat for birthdays, potlucks, and those “just because” moments my kids love. When the loaf comes out of the oven, glazed with a tangy lemon drizzle and glowing golden, you’ll understand why it’s a treasured classic in our family. Perfect for cozy nights or sharing with friends!

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Why You’ll Love This Lemon Cream Cheese Pound Cake

Trust me, once you try this Lemon Cream Cheese Pound Cake, you’ll wonder how you ever lived without it. Here’s why it’s my go-to dessert:

• Melt-in-your-mouth texture: The cream cheese works magic, giving every bite a velvety softness that classic pound cakes just can’t match.
• Sunshine in every slice: Fresh lemon zest and juice pack such bright flavor, you’ll swear you’re biting into a summer afternoon.
• Foolproof baking: No fancy techniques here, just straightforward steps that even my 12-year-old niece can follow (and she has!).
• Crowd-pleaser magic: It’s equally perfect for fancy tea parties and casual backyard barbecues. I’ve never brought home leftovers!

Ingredients for Lemon Cream Cheese Pound Cake

Gathering the right ingredients is half the battle for this amazing Lemon Cream Cheese Pound Cake. I’ve learned through trial and error that quality matters here, no shortcuts if you want that perfect texture and zing! Here’s what you’ll need:

• 3 cups all-purpose flour: Spoon and level it, don’t scoop! That extra air makes a difference.
• ½ tsp baking powder + ½ tsp salt – My secret weapons for the perfect rise and balance.
• 1 cup unsalted butter: Softened to room temp (I leave mine out overnight). Salted butter throws off the flavor.
• 8 oz cream cheese: Full-fat only, please! The brick-style, not the tubs. Soften it with the butter.
• 2½ cups granulated sugar: Yes, it’s a lot, but trust me – the cream cheese tames the sweetness.
• 6 large eggs: Room temp eggs incorporate better. I warm cold ones in a bowl of tepid water.
• 2 tbsp lemon juice + 1 tbsp zest: Fresh squeezed only! Bottled juice just tastes… sad.
• 1 tsp vanilla extract: The real stuff, not imitation. It rounds out the citrus beautifully.

For the glaze: powdered sugar, another 2-3 tbsp fresh lemon juice, and 1 tsp zest. Simple perfection!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this Lemon Cream Cheese Pound Cake, just the basics from your kitchen. Here’s what I always grab:

• 10-cup Bundt pan: The classic fluted shape makes it pretty, but a tube pan works too
• Electric mixer: Stand or hand mixer, both work for creaming that butter perfectly
• Mixing bowls: One large, one medium, glass or stainless steel are my go-tos
• Whisk & spatula: For dry ingredients and scraping every last bit of batter
• Zester & juicer: Fresh lemon zest makes all the difference, trust me!
• Toothpick or skewer: For testing doneness without breaking the cake

That’s it! No specialty tools needed, just good old-fashioned baking essentials.

How to Make Lemon Cream Cheese Pound Cake

Okay, let’s get baking! I’ve made this Lemon Cream Cheese Pound Cake so many times I could probably do it in my sleep, but I’ll walk you through each step carefully.

The key is patience; rushing any part of this process can mean the difference between a good cake and an extraordinary one.

Preparing the Batter

First things first, preheat your oven to 325°F (160°C). This lower temperature helps the cake bake evenly without drying out. While that’s heating, grab your softened butter and cream cheese. I can’t stress enough how important it is that they’re truly room temperature, cold ingredients won’t cream properly!

Beat the butter and cream cheese together in your mixing bowl until they’re completely smooth and fluffy, about 3-4 minutes. This is where the magic starts! Gradually add the sugar and keep beating until the mixture turns pale and almost whipped in texture. Now add the eggs one at a time, making sure each is fully incorporated before adding the next. This prevents curdling and gives you that perfect velvety texture.

Here’s where I add my favorite part, the lemon zest and juice! The zest especially packs so much flavor. Mix in the vanilla too, it might seem odd with lemon, but trust me, it works. Now alternate adding your dry ingredients (flour, baking powder, salt) with any remaining liquid, starting and ending with flour. Mix just until combined, overmixing leads to tough cake, and nobody wants that!

Baking and Cooling

Pour that gorgeous batter into your well-greased pan (I use butter and flour, but baking spray works too). Smooth the top gently. Now the hard part, waiting! Bake for 75-85 minutes. Around the 60-minute mark, start checking with a toothpick. You want a few moist crumbs clinging to it, not wet batter.

When it’s done, resist the urge to immediately flip it out! Let the cake cool in the pan for 15 minutes – this helps prevent sticking. Then run a thin knife around the edges and carefully invert it onto a cooling rack. If you rush this step, you might end up with half the cake stuck in the pan (been there, cried over that!). Let it cool completely before glazing – about an hour.

Making the Lemon Glaze

This glaze is so simple but makes the cake extra special. In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. You want it thick but pourable – if it’s too thick, add juice drop by drop; too thin, add more sugar. I like to put my cooled cake on a plate with edges to catch drips.

Now the fun part, drizzle that glaze all over! I use a spoon and let it cascade down the sides in pretty patterns. The glaze will set as it sits, creating this gorgeous glossy finish. Sometimes I add extra zest on top for a pop of color. And there you have it, the most irresistible Lemon Cream Cheese Pound Cake you’ll ever taste!

Tips for the Best Lemon Cream Cheese Pound Cake

After baking this Lemon Cream Cheese Pound Cake more times than I can count, I’ve picked up some foolproof tricks that make all the difference:

• Room temp is non-negotiable: Cold butter and cream cheese won’t cream properly. I leave mine out overnight or speed it up by cutting them into chunks 30 minutes before baking.
• Zest first, juice later: Always zest your lemons before juicing – it’s impossible to zest a squeezed lemon! And use a microplane for the finest zest that disappears beautifully into the batter.
• Grease like you mean it: Every nook of that Bundt pan needs love. I use a pastry brush to get butter into all the crevices, then dust with flour, tapping out the excess.
• Don’t peek! Opening the oven door too early can cause the cake to fall. Wait at least 60 minutes before checking.
• The toothpick lie: Sometimes it comes out clean even when the cake’s underdone. Gently press the top – it should spring back when ready.

Follow these and you’ll get perfect results every single time, my neighbor swears I should open a bakery!

Serving and Storing Lemon Cream Cheese Pound Cake

This Lemon Cream Cheese Pound Cake is stunning all on its own, but I love dressing it up for special occasions. A dusting of powdered sugar makes it look bakery-perfect, while fresh berries piled around the base add color and freshness. My family goes wild when I serve slices with a dollop of whipped cream and extra lemon zest sprinkled on top!

For storage, I keep it covered at room temperature for up to 3 days (if it lasts that long!). The fridge works too, just warm slices for 10 seconds in the microwave to bring back that just-baked softness. Surprisingly, the flavors actually deepen overnight, making day-two slices even more irresistible!

Nutrition Information

Nutritional values are estimates and can vary based on specific ingredients and brands used. One slice of this Lemon Cream Cheese Pound Cake contains approximately 420 calories, 35g of sugar, and 20g of fat. For precise dietary needs, consider calculating with your exact ingredients using a nutrition calculator.

FAQs About Lemon Cream Cheese Pound Cake

More Tangy and Creamy Dessert Recipes to Enjoy

If you love the zesty and rich flavor of Lemon Cream Cheese Pound Cake, these delightful desserts bring a perfect balance of citrus and creaminess to your baking repertoire.

• Try the moist and flavorful Key Lime Pound Cake for a fresh citrus twist.
• Enjoy baking the tangy and soft Lemon Cream Cheese Bread for a quick sweet treat.
• Savor the tropical creaminess of Coconut Cream Pie with its smooth texture.
• Indulge in the rich and fudgy Cheesecake Brownies that blend two classics perfectly.

Give these recipes a try and add more bright and creamy flavors to your dessert collection!

The Best Lemon Cream Cheese Pound Cake Recipe

This Lemon Cream Cheese Pound Cake is a crowd-pleaser for a reason. It perfectly balances the tangy brightness of fresh lemon zest and juice with the rich, velvety texture that cream cheese adds to the classic pound cake. The cake stays moist and tender, while the lemon glaze on top delivers a perfect tangy sweetness that complements every bite. It’s simple enough for weeknight baking but elegant enough for special occasions, making it a versatile favorite in any kitchen.

Give this Lemon Cream Cheese Pound Cake recipe a try and see why it’s a go-to for birthdays, potlucks, or just a cozy night in. I’d love to hear how it turns out, leave a comment, share your photos, and don’t forget to follow me on Facebook, Instagram, and Pinterest for more delicious recipes and baking inspiration!

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