Tips
Zest lemons before juicing for maximum flavor.
Let cake cool fully before glazing for best results.
Store tightly wrapped to maintain moisture.
Flavor improves after resting overnight.
Prep Time
20 minutes
Cooking Time
80 minutes
Total Time
1 hour 40 minutes
Nutritional Information (Approximate per slice)
Calories: 460
Protein: 6g
Sodium: 210mg
FAQs
Why add cream cheese to pound cake?
Cream cheese adds richness, moisture, and a tender crumb.
Can I freeze Lemon Cream Cheese Pound Cake?
Yes, wrap tightly and freeze for up to 3 months.
How do I keep pound cake moist?
Avoid overbaking and store tightly wrapped at room temperature.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for best flavor.
Conclusion
Lemon Cream Cheese Pound Cake is the perfect blend of rich, buttery texture and bright citrus flavor. Moist, dense, and irresistibly tender, this classic dessert delivers bakery-quality results with simple ingredients. Whether served plain or dressed up with glaze and berries, it’s a dependable, crowd-pleasing cake you’ll turn to again and again.
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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3 cups granulated sugar
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6 large eggs, room temperature
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3 cups all-purpose flour
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¼ teaspoon salt
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1 teaspoon vanilla extract
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2 tablespoons fresh lemon zest
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¼ cup fresh lemon juice
Optional Lemon Glaze
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1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
Instructions
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.
Notes
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Use room-temperature ingredients for a smooth batter.
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Do not rush the creaming process—it’s key for texture.
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Bake low and slow to prevent cracking and dryness.
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Tent loosely with foil if the top browns too quickly.
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