Introduction
Lemon Cream Cheese Pound Cake is a timeless dessert that perfectly balances rich, buttery texture with bright, refreshing citrus flavor. This classic cake is known for its dense yet tender crumb, achieved by blending cream cheese into the batter, which adds moisture, richness, and a velvety smooth finish that sets it apart from ordinary pound cakes.
The lemon flavor in this cake is vibrant but not overpowering. Fresh lemon zest and juice infuse the batter with a natural citrus aroma, making every slice taste fresh, light, and indulgent at the same time. It’s the kind of cake that works beautifully year-round—light enough for spring and summer, yet comforting enough for fall and winter gatherings.
Lemon Cream Cheese Pound Cake is incredibly versatile. It can be served plain, dusted with powdered sugar, drizzled with a lemon glaze, or paired with fresh berries and whipped cream. Whether you’re baking for a holiday, brunch, potluck, or simply craving a homemade cake that feels bakery-quality, this recipe delivers consistent, impressive results.
If you’re looking for a foolproof lemon cake that stays moist for days and slices beautifully, this pound cake deserves a permanent place in your recipe collection.
Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons fresh lemon zest
¼ cup fresh lemon juice
Optional Lemon Glaze
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Preparation
Step 1: Prepare the Pan and Oven
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly, ensuring all crevices are coated to prevent sticking.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until smooth, creamy, and fully blended. Gradually add granulated sugar and continue beating until light and fluffy.
Step 3: Add Eggs
Add eggs one at a time, mixing well after each addition. This step ensures proper structure and a smooth batter.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the batter, mixing on low speed just until combined. Do not overmix.
Step 5: Add Lemon Flavor and Bake
Stir in vanilla extract, lemon zest, and lemon juice until evenly distributed. Pour batter into prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Variations
Lemon Blueberry Pound Cake: Fold in 1½ cups fresh blueberries tossed in flour.
Glazed Lemon Pound Cake: Drizzle with lemon glaze once cooled.
Orange Citrus Version: Replace lemon with orange zest and juice.
Mini Loaves: Bake in loaf pans and reduce baking time.
Extra Tangy: Add lemon extract for a stronger citrus punch.
Cooking Notes
Use room-temperature ingredients for a smooth batter.
Do not rush the creaming process—it’s key for texture.
Bake low and slow to prevent cracking and dryness.
Tent loosely with foil if the top browns too quickly.
Serving Suggestions
Serve Lemon Cream Cheese Pound Cake sliced thick with a dusting of powdered sugar or a glossy lemon glaze. It pairs beautifully with coffee, tea, or fresh berries. This cake is ideal for brunch, dessert tables, afternoon snacks, or elegant gatherings.
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