Lemon Cream Cheese Pound Cake: A Rich, Lemony Dessert You’ll Want to Make Again and Again

If you love desserts that balance rich, buttery sweetness with refreshing citrus brightness, then this Lemon Cream Cheese Pound Cake is about to become one of your all-time favorites. Moist, dense, velvety, and bursting with real lemon flavor, this cake is a guaranteed crowd-pleaser for spring, summer, holidays, brunches, or anytime you’re craving something sweet and elegant.

A classic pound cake gets a delicious upgrade with the addition of cream cheese, which adds extra moisture, a creamy crumb, and a subtle tang that complements the lemon beautifully. Topped with a simple lemon glaze, every slice is rich, tender, and unforgettable.

---

🍋 Why You’ll Love This Lemon Cream Cheese Pound Cake

• Ultra moist and rich thanks to the cream cheese
• Packed with real lemon flavor—lemon zest, lemon juice, and a sweet-tart glaze
• Perfect for entertaining, gifting, or enjoying with tea or coffee
• Easy to bake with simple, everyday ingredients
• Freezes beautifully for make-ahead convenience

If you’re a fan of bright, citrusy desserts, this recipe will hit every note.

---

🍰 Ingredients You Will Need

For the Cake:

• 1 ½ cups unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon lemon zest
• ¼ cup lemon juice (freshly squeezed)
• 2 teaspoons vanilla extract

For the Lemon Glaze:

• 1 ½ cups powdered sugar
• 2–3 tablespoons lemon juice
• 1 teaspoon lemon zest

---

👩‍🍳 How to Make Lemon Cream Cheese Pound Cake

1. Prep and preheat

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or loaf pans. A lower temperature helps the cake bake evenly without cracking.

---

2. Cream the butter, cream cheese & sugar

Using a stand mixer or hand mixer, beat the softened butter and cream cheese until smooth and fluffy. Add the sugar gradually and mix until light and airy—this can take 4–5 minutes. This step creates the cake’s tender crumb.

---

3. Add eggs one at a time

Add the eggs, one at a time, scraping down the bowl after each addition. Don’t rush this step—it helps keep the batter emulsified and smooth.

---

4. Add the dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mixture to your wet ingredients on low speed.

---

5. Add lemon & vanilla

Stir in the lemon zest, lemon juice, and vanilla extract. Your batter should be thick, silky, and fragrant.

---

6. Pour & bake

Pour the batter into your prepared pan and smooth the top.
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

---

7. Make the glaze

Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable.
Drizzle over the cooled cake for a glossy, citrusy finish.

---

🌟 Baker’s Tips for the Best Pound Cake

• Use room-temperature ingredients for a smooth, lump-free batter.
• Don’t overmix once you add the flour—this keeps the cake tender.
• Bake low and slow for that classic pound cake texture.
• Grease the pan well, especially bundt pans, to avoid sticking.
• Zest first, then juice your lemons for maximum flavor.

---

🍋 Flavor Variations

1. Lemon Blueberry Pound Cake

Fold in 1 ½ cups fresh blueberries coated lightly in flour.

2. Lemon Almond Pound Cake

Add 1 teaspoon almond extract for a delicate, nutty twist.

3. Lemon Raspberry Swirl

Swirl raspberry jam into the batter before baking.

4. Triple Citrus Cake

Replace part of the lemon zest with orange and lime zest for a bright citrus blend.

---

☕ What to Serve With Lemon Cream Cheese Pound Cake

• Fresh berries
• Whipped cream
• Vanilla ice cream
• A cup of hot tea or iced lemonade
• A dollop of lemon curd for extra zing

This cake is fantastic on its own but can be dressed up for any occasion.

---

❄️ How to Store & Freeze

Store:

Keep the cake in an airtight container at room temperature for 3–4 days.

Refrigerate:

Cover tightly and store up to 1 week.

Freeze:

Wrap individual slices or the whole cake in plastic wrap, then foil. Freeze for up to 2 months.
Thaw at room temperature before serving.

---

💛 Final Thoughts

This Lemon Cream Cheese Pound Cake is a heavenly combination of buttery richness, velvety texture, and bright citrus flavor. Whether you’re baking it for a holiday dessert table, a weekend treat, or a special celebration, it’s guaranteed to impress.

Print