Lemon Cream Cheese Pound Cake Recipe is a rich, buttery cake made with cream cheese, fresh lemon juice, and zest for a bold citrus flavor.
I made this Lemon Cream Cheese Pound Cake Recipe to bring something bright and indulgent to the table. The cream cheese adds extra moisture and a tender crumb, making each slice smooth and satisfying.
The main specialty of this cake is the balance between sweet and tangy with a dense yet soft texture. I will now show step-by-step how to make this Lemon Cream Cheese Pound Cake Recipe from scratch.
Lemon Cream Cheese Pound Cake Recipe
This Lemon Cream Cheese Pound Cake Recipe is a rich, moist, and flavorful dessert with a perfect balance of tangy lemon and creamy sweetness.
Made with real cream cheese, fresh lemon juice, and zest, it has a dense, velvety texture that’s both indulgent and refreshing.
The lemon glaze adds an extra zing that enhances the citrus notes in every bite. It’s a beautiful cake or as a make-ahead treat for guests.
With simple ingredients and a classic preparation method, this cake delivers bakery-quality results right from your kitchen. A must-try for lemon dessert lovers!
How To Prepare Lemon Cream Cheese Pound Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Course: Dessert
Cuisine: American
Calories: 350
Yield: 12 servings
Kitchen Utensils Needed
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Zester or grater
- Juicer
- Rubber spatula
- 10-inch tube pan
- Wire cooling rack
- Whisk
Ingredients
For the Cake:
- 1 (8-ounce) package cream cheese, softened
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs, at room temperature
- 2 large egg yolks
- ¼ cup fresh lemon juice
- ⅓ cup fresh lemon zest (about 3–4 lemons)
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice (adjust for desired consistency)
To make this Lemon Cream Cheese Pound Cake Recipe just right, I’ll guide you step-by-step through the process with clear instructions and helpful tips.
I’ve also listed the kitchen tools I find useful, though you don’t need every single one to bake this cake successfully.
Use what you have, and you’ll still end up with a moist, flavorful Lemon Cream Cheese Pound Cake Recipe that’s sure to impress and satisfy every time.
Instructions
1. Getting Started:
Set your oven to 325°F (163°C) and give a 10-inch tube pan a good coating of butter or shortening, then dust it with flour to keep the cake from sticking. Take the cream cheese, butter, and eggs out of the fridge and let them sit at room temperature—this makes a big difference in how smoothly the batter mixes and how nice the cake texture turns out.
2. Mixing the Base:
In a large mixing bowl, beat the softened butter and cream cheese together with a hand or stand mixer on medium-high until the mixture is smooth and creamy. This should take about 2 to 3 minutes. Gradually pour in the sugar while continuing to beat. Let it whip for another 3 to 5 minutes, until the mixture turns light, pale, and fluffy.
3. Add Eggs and Flavor:
Crack in the eggs one by one, mixing well after each addition. Once all six whole eggs are in, add the two extra yolks. Stir in the lemon juice, lemon zest, lemon extract, and vanilla extract. Give it all a good mix so everything is evenly combined and the batter smells bright and fresh.
4. Add the Dry Ingredients:
In a separate bowl, whisk the flour and salt together. Add this dry mix to the wet ingredients in 2 or 3 additions, mixing on low speed. Don’t overdo it—stop mixing as soon as the flour disappears. The batter will be thick.
5. Time to Bake:
Spoon the batter into your prepared pan and spread it out evenly. Tap the pan gently on the counter a few times to knock out any big air bubbles. Slide it into the oven and bake for about 1 hour and 15 to 20 minutes. Start checking around the 1-hour mark. A toothpick stuck into the center should come out clean or with just a few moist crumbs.
6. Cooling:
Once baked, take the cake out and let it cool in the pan for 10 to 15 minutes. Then carefully flip it out onto a wire rack and let it cool completely. Don’t rush this step—if the cake is still warm when you add the glaze, it’ll just slide right off.
7. Finishing Touch – Lemon Glaze:
Whisk together the powdered sugar with about 2 tablespoons of fresh lemon juice. Add a little more juice if needed to thin it out to a drizzling consistency. Once the cake is fully cooled, pour the glaze over the top and let it drop down the sides. Give it 10 minutes or so to set before slicing and serving.
Why My Recipe Works
This Lemon Cream Cheese Pound Cake recipe works because it combines tried-and-true baking techniques with well-balanced flavors.
The cream cheese adds richness and moisture, ensuring a dense yet tender crumb. Using both lemon juice and zest infuses the cake with bright, natural citrus flavor, while the lemon extract enhances it further.
The combination of whole eggs and yolks adds structure and richness. Creaming the butter, sugar, and cream cheese creates air in the batter, helping the cake rise properly. Finally, the simple lemon glaze ties everything together with a sweet-tart finish.
How To Decorate And Serve
To give your Lemon Cream Cheese Pound Cake Recipe a fresh and creative presentation, try topping it with candied lemon peel or edible flowers for a pop of color and elegance.
Instead of a simple glaze, you can pipe a lemon cream cheese frosting in decorative swirls or patterns. Add crushed pistachios or toasted coconut flakes for texture and contrast.
When serving, place each slice on a dessert plate with a drizzle of berry caulis or lemon curd beside it. Garnish with mint leaves or a light citrus sugar for a beautiful, flavorful final touch that’s sure to impress.
Health Benefits Of Lemon Cream Cheese Pound Cake Recipe
While this Lemon Cream Cheese Pound Cake Recipe is definitely a treat, it does offer a few health perks thanks to some of its ingredients.
Fresh lemon juice and zest provide vitamin C and antioxidants, which support the immune system and promote skin health.
Cream cheese adds a small amount of calcium and protein, which are important for bones and muscles. Using real eggs contributes essential nutrients like vitamin D and B vitamins.
However, because Lemon Cream Cheese Pound Cake Recipe00
rich and sweet, it’s best enjoyed in moderation as part of a balanced diet. Treat yourself thoughtfully and savor the delicious flavors!
My Tips For Success!
● Room Temperature Matters: Make sure your cream cheese, butter, and eggs are at room temperature before mixing. This helps everything blend smoothly and gives the cake a better texture.
● Flour Measurement is Key: Use a spoon to lightly fill your measuring cup, and then level it off with a knife. Too much flour can make the cake dry and heavy.
● Mix Gently After Adding Flour: Stir the flour in just until it disappears over mixing can make the cake dense and tough.
● Use Real Lemons: Fresh lemon juice and zest bring a bright, vibrant flavor you just can’t get from bottled lemon juice.
● Keep an Eye on Baking Time: Oven temperatures vary, so start checking for doneness a little before the recipe suggests. The cake is ready when a toothpick comes out mostly clean with a few moist crumbs.
● Let It Cool Fully Before Glazing: Don’t rush this step. If the cake is warm, the glaze will slide off instead of setting nicely.
Additions And Variations
To customize this Lemon Cream Cheese Pound Cake Recipe and keep it exciting, try some of these delicious twists:
➤ Blueberry or Raspberry Swirl: Fold fresh or frozen berries into the batter before baking for fruity bursts throughout the cake.
➤ Poppy Seeds: Add 2 tablespoons of poppy seeds to the batter for a subtle crunch and extra texture.
➤ Almond Flavor: Swap out the vanilla extract for almond extract or add ½ cup sliced almonds on top before baking for a nutty note.
➤ Lemon Curd Filling: After baking, slice the cake horizontally and spread a layer of lemon curd inside for an extra creamy, tangy surprise.
➤ Glaze Variations: Try a cream cheese glaze or drizzle with white chocolate instead of lemon glaze for a richer finish.
➤ Coconut Twist: Add ½ cup shredded coconut to the batter for a tropical flair.
Storage Tips
To keep your Lemon Cream Cheese Pound Cake Recipe fresh, store it covered at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to a week.
You can also freeze the cake (wrapped well) for up to 3 months thaw it overnight in the fridge before serving. Always add the lemon glaze just before serving to maintain its best texture and flavor.
Frequently Asked Questions (FAQs)
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is best for a bright, natural flavor, but bottled lemon juice can work in a pinch—just make sure it’s pure lemon juice, not lemonade or a concentrate.
Why does the cake sometimes crack on top?
Cracking is common with dense pound cakes due to the batter’s thickness and oven heat. To minimize cracking, bake at a moderate temperature and avoid opening the oven door too early.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but be sure it contains xanthan gum or a similar binder for structure.
Is it necessary to use cream cheese?
Cream cheese adds moisture and richness, but if unavailable, you could try substituting with an equal amount of sour cream or full-fat Greek yogurt, though the texture and flavor will differ slightly.
How do I prevent the cake from sticking to the pan?
Thoroughly grease and flour your bundt or tube pan. You can also use a baking spray with flour for extra insurance against sticking. Let the cake cool slightly before removing it from the pan.
Personal Touch or Story.
This Lemon Cream Cheese Pound Cake Recipe holds a special place in my heart. I baked it for the first time during a family gathering, and everyone loved its rich, tangy flavor.
Since then, it has become my go-to recipe for celebrations and cozy weekends alike. The balance of creamy texture and fresh lemon always brings smiles and warmth, making every occasion feels a little more memorable and sweet.
Conclusion
My easy and best ideas make this Lemon Cream Cheese Pound Cake Recipe truly delicious and simple to prepare. With just a few fresh ingredients and clear steps, you can create a dessert that’s full of flavor and perfect for any occasion.
The creamy texture, bright lemon taste, and sweet glaze make it unforgettable. Now you’ll understand how easy it is to bake something special so go ahead, try it out, and you’ll be making it again very soon!
More Lemon Cake Recipes You’ll Love
Nothing Bundt Cake Lemon Recipe
Portillo’s Lemon Cake Recipe || Easy At Home
Lemon Lavender Cake Recipe || Light and Fragrant
Sour Cream Lemon Pound Cake | A Sweet And Tangy
Mini Bundt Cake Recipes Lemon || Lemon Edition
Lemon Cream Cheese Pound Cake Recipe
Equipment
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Zester or grater
- Juicer
- Rubber spatula
- 10-inch tube pan
- Wire cooling rack
- Whisk
Ingredients
For the Cake:
- 1 8-ounce package cream cheese, softened
- 1½ cups unsalted butter softened
- 3 cups granulated sugar
- 4 large eggs at room temperature
- 2 large egg yolks
- ¼ cup fresh lemon juice
- ⅓ cup fresh lemon zest about 3–4 lemons
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice adjust for desired consistency
Instructions
Getting Started:
- Set your oven to 325°F (163°C) and give a 10-inch tube pan a good coating of butter or shortening, then dust it with flour to keep the cake from sticking. Take the cream cheese, butter, and eggs out of the fridge and let them sit at room temperature—this makes a big difference in how smoothly the batter mixes and how nice the cake texture turns out.
Mixing the Base:
- In a large mixing bowl, beat the softened butter and cream cheese together with a hand or stand mixer on medium-high until the mixture is smooth and creamy. This should take about 2 to 3 minutes. Gradually pour in the sugar while continuing to beat. Let it whip for another 3 to 5 minutes, until the mixture turns light, pale, and fluffy.
Add Eggs and Flavor:
- Crack in the eggs one by one, mixing well after each addition. Once all six whole eggs are in, add the two extra yolks. Stir in the lemon juice, lemon zest, lemon extract, and vanilla extract. Give it all a good mix so everything is evenly combined and the batter smells bright and fresh.
Add the Dry Ingredients:
- In a separate bowl, whisk the flour and salt together. Add this dry mix to the wet ingredients in 2 or 3 additions, mixing on low speed. Don’t overdo it—stop mixing as soon as the flour disappears. The batter will be thick.
Time to Bake:
- Spoon the batter into your prepared pan and spread it out evenly. Tap the pan gently on the counter a few times to knock out any big air bubbles. Slide it into the oven and bake for about 1 hour and 15 to 20 minutes. Start checking around the 1-hour mark. A toothpick stuck into the center should come out clean or with just a few moist crumbs.
Cooling:
- Once baked, take the cake out and let it cool in the pan for 10 to 15 minutes. Then carefully flip it out onto a wire rack and let it cool completely. Don’t rush this step—if the cake is still warm when you add the glaze, it’ll just slide right off.
Finishing Touch – Lemon Glaze:
- Whisk together the powdered sugar with about 2 tablespoons of fresh lemon juice. Add a little more juice if needed to thin it out to a drizzling consistency. Once the cake is fully cooled, pour the glaze over the top and let it drop down the sides. Give it 10 minutes or so to set before slicing and serving.