Lemon Cream Cheese Pound Cake Recipe

Indulge in this ultra-moist Lemon Cream Cheese Pound Cake—zesty, creamy, and rich with every bite. Perfect for spring desserts or cozy coffee breaks.

Ingredients You’ll Need

With a handful of familiar ingredients, you’ll be surprised just how much magic you can create. Every element in this Lemon Cream Cheese Pound Cake is carefully chosen to give you the tastiest results—from the creamy fats to the zingy lemon, they all bring something important to the table.

• All-purpose flour: The foundation for the cake’s structure, making each slice sturdy yet tender.
• Baking powder: Gives the loaf a gentle lift for the ideal pound cake crumb.
• Salt: Just a pinch sharpens all the flavors and balances out the sweetness.
• Unsalted butter, softened: Adds that signature richness and irresistible melt-in-your-mouth feel.
• Cream cheese, softened (4 oz): This secret ingredient guarantees a velvety texture and just a hint of tang.
• Granulated sugar: Sweetens the cake and helps everything cream together beautifully.
• Large eggs: Essential for binding the batter and adding structure.
• Vanilla extract: Deepens the flavor, letting the lemon shine without overpowering it.
• Lemon zest: Packs a punch of lemony fragrance and color, straight from the peel.
• Fresh lemon juice: Provides a burst of citrus that brightens the entire cake.
• Optional glaze – powdered sugar: A quick lemon glaze adds an extra pop of sweetness and tang.
• Optional glaze – lemon juice: Whisked with powdered sugar, this creates a drizzly, glossy finish.

How to Make Lemon Cream Cheese Pound Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper—this really helps the Lemon Cream Cheese Pound Cake release easily, keeping its beautiful shape intact.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps distribute the leavening so you get even rise and flavor in every bite.

Step 3: Cream the Butter and Cream Cheese

Using a large mixing bowl, cream that softened butter and cream cheese until they’re totally smooth and fluffy. This is where the cake’s signature richness starts to form—don’t rush it!

Step 4: Add Sugar and Eggs

Sugar goes in next; beat it together until the mixture looks pale and light. Then, add the eggs one at a time, giving each a good mix before adding the next. This keeps the batter smooth and helps it hold together as it bakes.

Step 5: Stir in Flavorings

Add the vanilla extract, lemon zest, and fresh lemon juice, stirring just until they’re incorporated. You’ll notice the batter instantly becomes fragrant—this is where the Lemon Cream Cheese Pound Cake gets its irresistible character.

Step 6: Combine Wet and Dry Ingredients

Gradually add the flour mixture to your wet ingredients, mixing gently and stopping as soon as everything is combined. Over-mixing creates a tough cake, so a gentle hand is key for a tender crumb.

Step 7: Pour and Smooth

Scoop the batter into your prepared loaf pan and smooth the top with a spatula. It’s ready for the oven—your kitchen is about to smell amazing!

Step 8: Bake and Cool

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack. Patience counts! Let it cool completely so it slices nicely and holds together.

Step 9: Optional Lemon Glaze

If you’d like an extra boost of citrus, whisk powdered sugar with just enough fresh lemon juice to make a pourable glaze. Drizzle it over the cooled Lemon Cream Cheese Pound Cake and watch it glisten!

How to Serve Lemon Cream Cheese Pound Cake

Garnishes

This cake is dreamy on its own, but for an extra special touch, try a dusting of powdered sugar, a handful of raspberries, or thinly sliced candied lemon. The glaze, of course, makes it even more tempting and brings out that fresh flavor.

Side Dishes

Pair slices with a dollop of freshly whipped cream, a scoop of vanilla or lemon sorbet, or even a side of tangy Greek yogurt. A hot cup of tea or strong coffee makes every bite of Lemon Cream Cheese Pound Cake feel like a true occasion.

Creative Ways to Present

For parties, cut the cake into small squares and stick them with decorative toothpicks for easy lemony bites, or serve as the base for a trifling dessert layered with citrus curd and berries. A thick slice with a spoonful of compote can look absolutely stunning on any dessert plate.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Cream Cheese Pound Cake moist and fresh by wrapping leftovers tightly in plastic wrap or storing them in an airtight container at room temperature. It stays delicious for up to three days, and actually gets even more flavorful over time!

Freezing

If you’d like to bake ahead, freeze extra slices or the entire loaf. Simply wrap the cooled cake (glaze-free) in plastic wrap and then foil. Thaw overnight in the fridge or at room temperature, and glaze just before serving for homemade freshness every time.

Reheating

To enjoy a warm slice, pop individual pieces in the microwave for about 10–15 seconds or gently reheat slices in a 300°F oven for a few minutes. The cake revives beautifully and tastes just as irresistible as when it first came out of the oven.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the brightest citrus flavor and aroma, but bottled will work in a pinch. If possible, pair it with at least some fresh zest to maximize that signature Lemon Cream Cheese Pound Cake zing.

What if I don’t have cream cheese?

Cream cheese is key for the texture and subtle tang, but in a real pinch, you could substitute with full-fat Greek yogurt or sour cream. The result will be slightly different, but still tasty and tender.

How do I prevent my cake from sticking to the pan?

Make sure to thoroughly grease and flour your loaf pan, or line it with parchment paper. This creates a barrier between the cake and pan, ensuring the Lemon Cream Cheese Pound Cake pops out perfectly every time.

Can I double the recipe for a larger crowd?

Absolutely! You can double the ingredients and divide the batter between two loaf pans, or bake it in a Bundt pan (adjust the baking time accordingly). Just check for doneness with a toothpick in the thickest part.

Is this cake suitable for layering or tiered cakes?

This pound cake is beautifully dense and moist, so it holds its shape well for thicker single slices or trifles. It’s not quite the best for multiple stacked cake layers, though—it’s best enjoyed as a classic loaf.

Final Thoughts

It’s hard to beat a recipe this timeless and delicious, especially when it comes together so easily. I hope you’ll give this Lemon Cream Cheese Pound Cake a try and make it part of your own dessert traditions—consider it an invitation to savor every lemony, cheerful bite!

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