Easy Lemon Cream Cheese Pound Cake Recipe

This lemon cream cheese pound cake recipe is a rich baked dessert made from butter cream cheese fresh lemon juice zest eggs and flour.

The taste is moist dense buttery and gently bright from natural lemon flavor balanced by sweetness. Creating lemon cream cheese pound cake recipe and discovering new things is my real job.

The specialty comes from cream cheese that adds softness and structure while lemon brings freshness. Additions like vanilla glaze lemon zest enhance flavor.

I will now show step by step about this lemon cream cheese pound cake recipe today.

About This Lemon Cream Cheese Pound Cake Recipe

This lemon cream cheese pound cake recipe has a rich, buttery flavor softened by cream cheese, giving a tender, moist texture. Fresh lemon juice and zest add a bright, tangy note that balances the sweetness of the sugar.

The cake includes unsalted butter, full-fat cream cheese, granulated sugar, large eggs, fresh lemon juice, vanilla extract, all-purpose flour, baking powder, salt, and lemon zest.

A glaze made from powdered sugar and lemon juice enhances the citrus flavor and adds a smooth, sweet finish, making the cake flavorful and aromatic.

How To Prepare Lemon Cream Cheese Pound Cake Recipe?

To make this lemon cream cheese pound cake recipe perfectly, follow each step carefully. I’ve provided clear instructions and helpful tips to guide you.

The listed kitchen tools make baking easier, but don’t worry if you don’t have them all you can still bake a delicious cake.

Recipe Overview

Prep Time: 20 minutes

Cooking Time: 75 minutes

Total Time: 1 hour 35 minutes

Course: Dessert

Cuisine: American

Yield: 14 slices

Kitchen Utensils

• Large mixing bowl
• Electric mixer (hand or stand)
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Zester or fine grater
• Loaf pan or bundt pan
• Parchment paper
• Cooling rack

Ingredients

For the Cake

• 1 cup (226 g) unsalted butter, softened
• 8 oz (226 g) full-fat cream cheese, softened
• 2½ cups granulated sugar
• 5 large eggs, room temperature
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• Zest of 2 fresh lemons
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

For the Lemon Glaze

• 2 cups powdered sugar, sifted
• 2–4 tablespoons fresh lemon juice (adjust for thickness)

Instructions

1. Before you begin, set the oven to 325°F (165°C) and allow it to preheat. Prepare your loaf or bundt pan by greasing it well, then dusting lightly with flour. Shake out any excess and set the pan aside.

2. In a large mixing bowl, beat the butter and cream cheese together until completely smooth. Add the sugar gradually and continue mixing until the texture becomes light, soft, and fluffy.

3. Crack in the eggs one at a time, mixing well after each addition so they blend evenly. Once all the eggs are incorporated, stir in the lemon juice, vanilla extract, and lemon zest.

4. In a separate bowl, stir together the flour, baking powder, and salt. Slowly add this dry mixture to the batter, mixing gently just until everything is combined.

5. Pour the batter into the prepared pan and level the top. Place it in the oven and bake for 70 to 80 minutes, checking for doneness by inserting a toothpick into the center—it should come out clean.

6. After baking, remove the cake from the oven and let it cool in the pan for about 15 minutes. Turn it out onto a wire rack and allow it to cool completely.

7. To finish, stir powdered sugar with lemon juice until you have a smooth glaze that can be poured easily. Drizzle the glaze over the cooled cake, letting it run down the sides before serving.

Notes: Make sure all ingredients are at room temperature for a smooth batter. Do not overmix once the flour is added to keep the cake tender. The cake tastes even better the next day as the lemon flavor deepens.

Nutrition Facts Of Lemon Cream Cheese Pound Cake Recipe

Nutrition	Amounts
Calories	420
Fat	22 g
Carbohydrates	52 g
Sugar	36 g
Protein	6 g
Sodium	210 mg

Why You’ll Love This Recipe

You’ll love this lemon cream cheese pound cake recipe because it delivers a rich, moist texture that stays soft even days after baking.

The cream cheese adds a velvety depth that sets it apart from ordinary pound cakes, while fresh lemon juice and zest brighten the flavor with a lively, natural tang. The cake is dense enough to slice neatly but tender enough to melt in your mouth.

Finishing it with a simple lemon glaze enhances the citrus notes, creating a dessert that feels indulgent yet fresh, comforting, and memorable.

Why My Recipe Works

My lemon cream cheese pound cake recipe works because the cream cheese and butter create a tender, moist crumb that holds together while staying soft.

Beating them with sugar introduces air, giving the cake a light texture despite its richness. Adding eggs one at a time ensures the batter stays smooth and stable.

The right balance of flour, baking powder, and salt gives structure without dryness, while fresh lemon juice and zest brighten the flavor naturally. The glaze adds a touch of sweetness and tang that enhances the cake without masking the lemon.

Expert Baking Tips

1. Butter, cream cheese, and eggs should be fully softened and at room temperature before mixing. This helps them blend smoothly, prevents curdling, and creates a finer, more even crumb in the finished cake.

2. Take your time with this step. Beating until the mixture is light and fluffy incorporates air, which gives the pound cake a tender texture instead of a heavy or dense one.

3. Add the eggs one at a time and mix well after each addition. Scraping the bowl ensures everything blends evenly and keeps the batter from separating.

4. Fresh lemons provide brighter flavor than bottled juice. The zest adds essential oils that boost the lemon aroma and taste without making the cake too acidic.

5. Once the dry ingredients are added, mix on low speed just until combined. Over mixing develops too much gluten and can make the cake tough.

6. Pound cake benefits from a lower oven temperature and longer bake time. This allows the center to cook evenly while keeping the cake moist and preventing a dry or cracked top.

Servings Suggestions

Serve this lemon cream cheese pound cake recipe sliced on its own for a simple treat, or pair it with fresh berries such as raspberries or blueberries for added color and freshness.

Warm slices slightly for a soft, comforting texture, or drizzle extra lemon glaze on top for more sweetness and shine.

It also pairs well with tea or coffee, making lemon cream cheese pound cake recipe an elegant choice for breakfast, brunch, or an afternoon dessert.

Nutrition Benefits

This lemon cream cheese pound cake recipe provides energy from healthy fats in butter and cream cheese while supplying protein from the eggs.

Lemon juice and zest add small amounts of vitamin C and natural antioxidants. Using real ingredients without artificial additives gives a wholesome taste.

While sweet, it can be enjoyed in moderation as part of a balanced diet. The cake’s richness helps satisfy cravings, meaning smaller portions feel indulgent.

Combining citrus, dairy, and eggs offers a mix of nutrients that support energy and overall enjoyment of a homemade dessert.

Additions For Make More Delicious Ideas

➤ White Chocolate Chunks – Fold in chopped white chocolate for creamy, sweet pockets that melt slightly during baking.

➤ Toasted Almonds – Add sliced or chopped toasted almonds for a gentle crunch and nutty flavor that complements lemon.

➤ Coconut Flakes – Mix in unsweetened or lightly sweetened coconut flakes to add texture and subtle tropical notes.

➤ Cream Cheese Swirl – Reserve a small portion of cream cheese mixed with sugar and swirl it into the batter before baking for extra richness.

➤ Lemon Curd Filling – Spoon a layer of lemon curd in the center of the batter to intensify lemon flavor and add a gooey, tangy surprise.

Cake Storage

Store the lemon cream cheese pound cake recipe at room temperature in an airtight container for up to 3 days to keep it moist and fresh.

For longer storage, wrap the cooled cake tightly in plastic wrap and then in aluminum foil, and refrigerate for up to 1 week. The cake can also be frozen for up to 3 months wrap it well and place it in a freezer-safe bag or container.

Thaw frozen slices at room temperature before serving. Keep the glaze separate if possible, or drizzle it after thawing to maintain the best texture and flavor.

FAQs For Lemon Cream Cheese Pound Cake

Conclusion

This lemon cream cheese pound cake recipe is a delight that everyone enjoys. After making it, the rich, moist texture and bright citrus flavor bring smiles every time.

I make this lemon cream cheese pound cake recipe for serving guests and family, and each time it is met with appreciation and praise. Baking it has become a joy, and sharing this easy method allows others to create the same delicious experience.

The balance of creaminess, sweetness, and lemon tang makes lemon cream cheese pound cake recipe a dessert that feels special, yet simple, every time it is served.

Other Popular Recipes

Best Cherry Vanilla Bundt Cake Recipe

Southern Salted Caramel Kentucky Butter Cake Recipe

Super Moist Orange Vanilla Cake Recipe

Old Fashioned Butter Pecan Praline Poke Cake Recipe

Moist Lemon Buttermilk Pound Cake Recipe