Rich, Moist, and Zesty—A Citrus-Infused Classic
This Lemon Cream Cheese Pound Cake is a moist, tender cake with bold lemon flavor and the luxurious richness of cream cheese. With a dense yet silky crumb, a golden crust, and a sweet-tart glaze on top—it’s perfect for breakfast, tea time, or dessert.
A timeless citrus twist on traditional pound cake!
Why You’ll Love This Recipe:
- 🧈 Cream Cheese Magic: Adds moisture, richness, and a velvety texture that elevates the crumb.
- 🍋 Zesty Lemon Infusion: Fresh zest and juice deliver vibrant, bright flavor in every bite.
- 🥖 Classic Pound Cake Base: Dense, buttery, and perfectly textured—ideal for slicing and savoring.
- ⏱️ Easy to Make: No fancy ingredients—just mix, pour, bake, and drizzle.
- 🎉 Great for Gifting: Perfect at brunch, family gatherings, or as a homemade present.
Ingredients (Makes 1 loaf):
For the Cake:
- 3 cups (375g) all-purpose flour (or cake flour for lighter texture)
- ½ tsp baking powder (for slight rise – optional but recommended)
- ½ tsp salt (adjust if using salted butter)
- 1 cup (2 sticks / 226g) unsalted butter , softened (or coconut oil for dairy-free)
- 8 oz (225g) cream cheese , softened (or vegan cream cheese for plant-based version)
- 2½ cups (500g) granulated sugar (or coconut sugar for caramel notes)
- 6 large eggs , room temperature (or flax eggs for vegan option)
- 2 tbsp fresh lemon juice (or lime for variation)
- 1 tbsp lemon zest (or orange zest for a twist)
- 1 tsp vanilla extract (pure for best flavor)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar (or confectioners’ sugar substitute)
- 2–3 tbsp lemon juice (adjust for thickness)
- 1 tsp lemon zest (optional – for extra citrus aroma)
Instructions:
Step 1: Preheat Oven & Prep Pan
Preheat oven to 325°F (160°C) .
Grease and flour a Bundt pan or tube pan , making sure to coat all crevices to ensure easy release after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk:
- Flour
- Baking powder
- Salt
Set aside while preparing the wet mixture.
Step 3: Cream Butter, Sugar & Cream Cheese
Using an electric mixer, beat:
- Butter, cream cheese, and sugar
on medium-high speed until light, fluffy, and pale (3–4 minutes ).
Scrape down the bowl as needed to keep everything incorporated.
Step 4: Add Eggs & Flavorings
Add eggs one at a time , mixing well after each addition until fully incorporated.
Stir in:
- Lemon juice
- Lemon zest
- Vanilla extract
until smooth and fragrant.
Tip: Don’t rush this step—emulsify thoroughly for a glossy finish.
Step 5: Fold in Dry Ingredients
Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
Avoid overmixing to prevent a heavy texture.
Step 6: Bake Until Golden
Pour batter into the prepared Bundt pan and smooth the top with a spatula.
Bake at 325°F (160°C) for 75–85 minutes , or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes , then invert onto a wire rack to cool completely.
Step 7: Prepare & Drizzle the Glaze
In a small bowl, whisk:
- Powdered sugar
- Lemon juice
- Lemon zest (if using)
into a smooth glaze.
Drizzle over the cooled cake using a spoon or piping bag.
Let glaze set before slicing.
Each bite brings together:
- Silky, soft cake layers
- Buttery, tangy cream cheese finish
- Bright, zesty citrus pockets
- And that classic glazed charm
Tips for Success:
- 🥣 Room-Temperature Dairy: Ensures smooth blending—cold butter or cream cheese can lead to lumps.
- 🍋 Zest First: Extract zest before juicing to maximize citrus punch.
- 🧁 Don’t Overmix: Mix until just combined—this keeps the cake light and prevents toughness.
- 🥟 Pan Hack: Use non-stick Bundt pans for best results—spray with baking spray for extra insurance.
- ❄️ Make Ahead Magic: Wrap and refrigerate overnight—glaze just before serving.
Serving Suggestions:
- Pair with iced coffee, herbal tea, or a glass of sparkling wine .
- Great with a dollop of Greek yogurt, whipped cream, or fresh berries on the side.
- Ideal for brunch, afternoon tea, or late-night cravings .
Nutritional Information (per slice, makes 12 slices – approximate):
(With regular butter and cream cheese – per serving)
- Calories: ~400 kcal
- Protein: ~6g
- Carbohydrates: ~50g
- Fat: ~22g
- Fiber: ~0.5g
- Sugar: ~30g
This Lemon Cream Cheese Pound Cake proves that simple recipes can be deeply satisfying. With its rich base, creamy cheese, and zesty citrus finish—it’s a must-bake for lovers of bold, comforting desserts.
So go ahead and make this tonight… because once you taste it—you’ll be making it again and again!
Additional Notes:
- Gluten-Free Option: Use gluten-free flour blend with xanthan gum.
- Vegan Swap: Replace butter with margarine, use vegan cream cheese and egg replacer.
- Storage Tip: Store in an airtight container for up to 4 days—keep away from humidity.
- Flavor Hack: Add 1 tsp almond extract or orange blossom water to the glaze for floral depth.
- Meal Prep Friendly: Slice and freeze individually wrapped pieces for quick breakfast bites.
Pro Tip: For a moist cake , wrap warm cake in plastic wrap and store overnight.
Serving Idea: Dust with candied lemon peel or crushed pistachios for gourmet flair.
History Fun: Pound cake originated in 18th-century Europe, named for its original “pound” measurements—this version gives it a modern American twist with Southern lemon brightness and New York-style cream cheese richness .
