Can I use bottled lemon juice instead of fresh?

Oh honey, I know it's tempting to grab that bottle from the fridge, but trust me - fresh is best here! Bottled juice lacks that bright, vibrant flavor we're after. Plus, the zest from fresh lemons adds essential oils that bottled juice just can't match. If you're really in a pinch, use half the amount of bottled juice and add an extra teaspoon of zest to compensate.

Why did my cake turn out dry?

This breaks my heart every time! Usually it's one of three things: overbaking (set that timer!), overmixing the batter (stop as soon as flour disappears), or using cold ingredients. My golden rule? Pull the cake out when a toothpick has a few moist crumbs - not wet batter, but not bone dry either. And always cream that butter and cream cheese until it's fluffy as a cloud!

Can I make this in a regular loaf pan?

Absolutely! You'll need two 9x5-inch loaf pans since this makes a lot of batter. Reduce baking time to 55-65 minutes and check often. The loaves bake faster than a Bundt because there's more surface area exposed to heat. They make adorable gifts - I love wrapping them in parchment and tying with baker's twine!

6 Ingredient Lemon Cream Cheese Pound Cake Recipe

Description

This rich and moist lemon pound cake is infused with bright citrus flavor and a hint of cream cheese for extra softness. Topped with a tangy lemon glaze, it’s the perfect dessert for any 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
2½ 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

Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the butter, cream cheese, and sugar on medium speed until light and fluffy, about 3–4 minutes.
Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in lemon juice, lemon zest, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 75–85 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.
Prepare the Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
Serve & Store: Serve slices as is or with fresh berries. Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days.

Notes

For an extra burst of lemon flavor, add ½ teaspoon of lemon extract to the batter.
You can also dust the finished cake with powdered sugar before serving for a bakery-style finish.

Prep Time: 20 minutes
Cook Time: 75–85 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 170mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 6g
Cholesterol: 125mg

Keywords: lemon pound cake, cream cheese pound cake, lemon dessert, bundt cake, citrus dessert