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Lemon Cream Cheese Pound Cake — Moist, Buttery & Tangy
About This Recipe
The pound cake has a long history, originally made with equal parts butter, sugar, eggs, and flour. Our version elevates this classic by adding cream cheese for an ultra-soft texture and fresh lemon juice and zest for a bright citrusy flavor. Unlike light sponge cakes, pound cake is dense and buttery, making it ideal for slicing and serving with tea, coffee, or as a dessert centerpiece.
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 oz (1 block) cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp fresh lemon juice
- 2 tbsp lemon zest (about 2 lemons)
- 1 tsp vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Step-by-Step Instructions
- Preheat oven: Set oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Cream butter, cream cheese & sugar: In a large mixing bowl, beat the butter, cream cheese, and sugar together until pale and fluffy (about 4–5 minutes).
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently until incorporated.
- Add flavorings: Stir in lemon juice, zest, and vanilla extract.
- Bake: Pour batter into prepared pan. Bake 60–75 minutes, or until a toothpick inserted comes out clean.
- Cool: Allow cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Glaze: Mix powdered sugar with lemon juice until smooth. Drizzle over cooled cake and garnish with zest if desired.
Tips for Success
- Use room temperature ingredients for the best batter consistency.
- Do not overmix once flour is added to avoid a dense cake.
- If the top browns too quickly, cover loosely with foil halfway through baking.
- Allow cake to cool completely before glazing to prevent the glaze from melting off.
Serving Suggestions
This cake is delicious on its own, but you can take it up a notch by serving with:
- Fresh berries and whipped cream
- Vanilla ice cream
- A light dusting of powdered sugar
- Tea, coffee, or a citrusy cocktail
Storage Tips
Wrap the cake tightly in plastic wrap or foil and store at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze slices individually for up to 2 months. Thaw frozen slices at room temperature or warm slightly in the microwave.
Nutrition Facts (per slice, approx. 12 servings)
| Calories | 420 |
|---|---|
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Cholesterol | 105 mg |
| Sodium | 120 mg |
| Total Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugars | 35 g |
| Protein | 6 g |
FAQ
Can I use low-fat cream cheese? It’s best to use full-fat cream cheese for richness and structure, but low-fat will still work with slightly different texture.
Can I make it ahead? Yes, it tastes even better the next day as the flavors develop. Store tightly wrapped.
Can I freeze it? Absolutely. Wrap slices individually for quick thaw-and-serve portions.
Final Thoughts
This Lemon Cream Cheese Pound Cake is everything a citrus dessert should be — rich yet refreshing, indulgent yet comforting. The tangy lemon pairs beautifully with the velvety cream cheese for a cake that’s perfect for spring gatherings, summer picnics, or cozy winter tea times. Once you bake this cake, it’s bound to become a cherished family favorite.