This Lemon Cream Cheese Pound Cake is a family favorite in our home. It’s a simple yet delicious treat that combines rich, buttery flavor with a refreshing hint of lemon zest, subtly infusing the cake with a bright citrus note.
🍋 Best of all, it’s incredibly easy to make. No need for fancy toppings—just slice it up and enjoy with a cup of coffee or tea.
To satisfy your sweet tooth, make sure to try my Marble Bundt Cake, Carrot Bundt Cake, and Neapolitan Bundt Cake.
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What You’ll Need to Make Lemon Cream Cheese Pound Cake
- Soft Butter: Adds rich moisture, creating a tender, buttery crumb.
- Lemon Zest & Juice: Infuses bright, citrusy notes that balance the cake's and glaze's richness.
- Cream Cheese: Enhances moisture and adds a slight tang, offsetting the sweetness.
- Sugar: Sweetens the cake while ensuring a light, airy texture.
- Eggs: Provide structure and richness, binding the ingredients together.
- All-Purpose Flour: Serves as the foundation, giving the cake its body and structure.
- Baking Powder: Promotes a proper rise, resulting in a soft, fluffy texture.
- Salt: Balances the sweetness, enhancing the lemon and butter flavors.
- Vanilla Extract: Adds a subtle, sweet aroma that complements the lemon and cream cheese.
- Powdered Sugar: Provides a smooth, sweet finish for the glaze.
How to Make Lemon Cream Cheese Pound Cake
Note: The full instructions are provided in the recipe card below.
- Preheat the Oven: Preheat to 325°F (170°C). Butter and flour a 12-cup Bundt or loaf pan.
- Cream Butter and Sugar: Beat butter until fluffy, about 4 minutes. Add cream cheese and lemon zest, and beat for 1 minute. Gradually add sugar and beat for 2-3 minutes.
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- Add Eggs: Whisk eggs with vanilla. Gradually add to the butter mixture, mixing 20-30 seconds after each addition.
- Mix Dry Ingredients: Sift together flour, baking powder, and salt.
- Combine: Add dry ingredients to wet, gently mix by hand, then briefly with mixer. Don’t overmix.
- Pour and Bake: Pour batter into the pan. Bake at 325°F for 10 minutes, reduce to 300°F, and bake 40-50 minutes more.
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- Cool: Cool in the pan for 10 minutes, then on a wire rack.
- Glaze: Mix powdered sugar, lemon zest, and juice. Drizzle over the cooled cake.
Camila's Tips and Variations
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for smoother batter and better mixing.
- Zest Before Juicing: Always zest your citrus fruits before juicing to make the process easier and ensure you get the maximum amount of zest.
- Don’t Overmix: After adding the flour, mix just until combined to avoid a dense cake.
- Test for Doneness: Insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is done. If you're using a loaf tin, baking time may be shorter, so start checking at around 30 minutes. If the skewer comes out with wet batter, bake for another 5 to 10 minutes and test again.
- Cooling: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to avoid breaking.
- Citrus Twist: Substitute lemon zest with orange or lime zest for a different citrus flavor.
See more Bundt Cake
📖 Recipe
Lemon Cream Cheese Pound Cake
This Lemon Cream Cheese Pound Cake is a family favorite in our home. It’s a simple yet delicious treat that combines rich, buttery flavor with a refreshing hint of lemon zest, subtly infusing the cake with a bright citrus note.🍋 Best of all, it’s incredibly easy to make. No need for fancy toppings—just slice it up and enjoy with a cup of coffee or tea. To satisfy your sweet tooth, make sure to try my Marble Bundt Cake, Carrot Bundt Cake, and Neapolitan Bundt Cake.
Ingredients
- 290 g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 290 g soft butter
- Zest of 2 lemons or limes
- 185 g cream cheese , at room temperature
- 415 g granulated sugar
- 5 large eggs , at room temperature
- 1 tablespoon vanilla extract
For the Lemon Glaze:
- 115 g powdered sugar (also known as confectioners' sugar)
- 2 tablespoons fresh lemon juice or lime juice
- zest from 1 lemon or lime zest
Instructions
Lemon Pound Cake:
- Preheat the Oven: Preheat your oven to 325°F (170°C) and set an oven rack in the lower third of the oven. Butter and flour a 12 -cup Bundt pan or loaf pan.
- Cream the Butter and Sugar: In the bowl of a stand mixer, beat the softened butter on medium speed until pale, fluffy, and creamy, about 4 minutes. Add the cream cheese and lemon zest, and beat for another minute until well combined. Reduce the speed to low, gradually add the sugar, and continue to beat until fully incorporated, about 2 to 3 minutes.
- Add the Eggs: In a separate bowl, crack the eggs and add the vanilla. Whisk until fully blended. With the mixer on low speed, gradually pour in the beaten eggs, mixing for 20 to 30 seconds after each addition. Continue this process until all the eggs are combined. The mixture may look slightly curdled; that’s okay.
- Mix the Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture. Gently mix by hand first to prevent splattering, then use the mixer on the lowest speed for a few seconds, just until the ingredients are combined. Be careful not to overmix.
- Pour the Batter: Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake: Place the cake in the preheated oven and bake for 10 minutes. Without opening the oven, reduce the temperature to 300°F (150°C) and bake for an additional 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the Lemon Glaze:
- Mix the Ingredients: In a small bowl, whisk together the powdered sugar, zest and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice, one teaspoon at a time, until you reach your desired consistency.
- Drizzle the Glaze: Once your cake is completely cooled, use a spoon to drizzle the glaze over the top. Allow it to set for a few minutes before slicing and serving.
Notes
How to Store Pound Cake:
Pound cake is best served fresh but can be stored at room temperature. Keep it loosely covered with foil or in a cake dome for up to 3 days.
How to Freeze Pound Cake:
To freeze, wrap the whole cake or individual slices tightly in plastic wrap. Place them in a freezer-safe bag or container, and store for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight. To refresh the texture, warm slices in a low oven.Nutrition Facts
Lemon Cream Cheese Pound Cake
Amount per Serving
Calories
389
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
109
mg
36
%
Sodium
225
mg
10
%
Potassium
64
mg
2
%
Carbohydrates
48
g
16
%
Fiber
0.5
g
2
%
Sugar
34
g
38
%
Protein
5
g
10
%
Vitamin A
693
IU
14
%
Vitamin C
1
mg
1
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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