If you are on the hunt for a truly delightful dessert that combines rich, creamy textures with bright, zesty flavors, the Lemon Cream Cheese Pound Cake Recipe is exactly what your kitchen needs. This cake is a beautiful marriage of smooth cream cheese and fresh lemon, offering an irresistible balance of tang and sweetness that feels both comforting and light. Every bite melts in your mouth with the perfect buttery crumb, enhanced by the soft zing of lemon that wakes up your taste buds. Whether you’re hosting a brunch, a casual get-together, or simply treating yourself, this Lemon Cream Cheese Pound Cake Recipe will quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
The magic of this Lemon Cream Cheese Pound Cake Recipe lies in its simple yet perfectly harmonized ingredients. Each element plays a vital role: butter and cream cheese create that dense and velvety texture; fresh lemon zest and juice infuse brightness and depth; and the classic dry ingredients ensure structure and rise. Here’s what you need to gather for this show-stopping cake:
- 1 1/2 cups unsalted butter (softened): Provides richness and tender crumb with a subtly creamy taste.
- 1 (8 oz) block cream cheese (softened): Adds moisture and a smooth, tangy dimension unique to pound cakes.
- 2 3/4 cups granulated sugar: Sweetens and helps create that perfect golden crust.
- 6 large eggs: Help bind ingredients while boosting the cake’s density and richness.
- 1 tablespoon lemon zest: Delivers fresh citrus oils bursting with flavor.
- 2 tablespoons fresh lemon juice: Enhances tartness and balances sweetness.
- 1 teaspoon vanilla extract: Adds warmth and depth behind the lemon notes.
- 3 cups all-purpose flour: The cake’s structure foundation for a tender, yet sturdy crumb.
- 1/2 teaspoon baking powder: A slight lift to keep the pound cake from being too dense.
- 1/2 teaspoon salt: Elevates all the flavors and balances the sweetness perfectly.
How to Make Lemon Cream Cheese Pound Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 325°F (163°C). While that warms up, grease and flour a 10-inch bundt pan thoroughly. This step is key to ensure your cake releases easily without losing any of its beautiful crumb and shape after baking.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture becomes light and fluffy. This will take about 3 to 5 minutes. Don’t rush it—this fluffy base is what makes your pound cake incredibly tender and moist.
Step 3: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This careful process prevents the batter from curdling and helps maintain a smooth consistency, resulting in a cake with an impressively fine crumb.
Step 4: Add the Lemon and Vanilla
Stir in the lemon zest, fresh lemon juice, and vanilla extract. These ingredients add the fresh, bright flavors that elevate this pound cake from classic to extraordinary. The lemon juice not only complements the zest but also subtly tenderizes the batter.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Then, gradually add this mixture to the wet ingredients, mixing just until combined. Be gentle here; overmixing can make the cake tough, but a few lumps are perfectly fine and help keep it tender.
Step 6: Bake Your Cake
Pour the batter evenly into your prepared bundt pan, smoothing the top gently. Place it in the oven and bake for 75 to 85 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Once done, let the cake cool in its pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely.
Step 7: Optional Lemon Glaze
For an extra touch of lusciousness, whisk together 1 cup powdered sugar, 2 to 3 tablespoons fresh lemon juice, and 1/2 teaspoon lemon zest until smooth. Drizzle the glaze over the cooled cake for a sparkling finish that adds a tangy-sweet contrast to the rich cake crumb.
How to Serve Lemon Cream Cheese Pound Cake Recipe
Garnishes
When presenting this cake, simplicity can be stunning. Fresh lemon slices, a light dusting of powdered sugar, or a few sprigs of mint can make your Lemon Cream Cheese Pound Cake Recipe look like it came from a fancy bakery. The contrast of bright green and pale yellow makes for a visually appealing plate that invites guests to dive in.
Side Dishes
This pound cake pairs beautifully with a variety of companions. Think fresh berries, a scoop of vanilla ice cream, or a dollop of lightly whipped cream to balance the cake’s richness. Even a cup of freshly brewed tea or a citrusy cocktail complements the flavors superbly, making every bite a moment to savor.
Creative Ways to Present
For a fun twist, slice the cake and layer it with lemon curd and whipped cream for an elegant trifle. Alternatively, create mini bundt cakes for individual servings, perfect for gatherings or gifting. No matter how you serve it, this Lemon Cream Cheese Pound Cake Recipe never fails to impress with its charm and deliciousness.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s often a challenge), store the pound cake wrapped tightly in plastic wrap or in an airtight container. At room temperature, it stays fresh for up to 3 days, making it an easy make-ahead treat that maintains moistness and flavor.
Freezing
To enjoy this cake later, wrap slices or the whole cake securely in plastic wrap and then in foil before freezing. It will keep beautifully for up to 3 months. Thaw overnight in the refrigerator for the best texture and taste, ready to delight anyone at a moment’s notice.
Reheating
Warm your slices in the microwave for about 15 seconds or in a low oven (around 300°F) for 10 minutes. This brings back that freshly baked warmth and makes the cake feel freshly made all over again—a perfect little indulgence any time of day.
FAQs
Can I substitute the cream cheese with sour cream or yogurt?
While sour cream or yogurt can add moisture, they won’t provide the same dense, velvety texture that cream cheese delivers. For the signature richness of this Lemon Cream Cheese Pound Cake Recipe, cream cheese is highly recommended.
Is it necessary to use fresh lemon juice and zest?
Fresh lemon juice and zest truly make all the difference in flavor. Bottled lemon juice often lacks the brightness and complexity that fresh lemon brings, which is essential for the vibrant taste of this cake.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just make sure it contains xanthan gum or another binder to maintain the cake’s structure and texture.
How do I know when the cake is perfectly baked?
Use a toothpick or cake tester inserted into the center. If it comes out clean or with just a few crumbs clinging to it, the cake is done. If there’s wet batter, it needs more time. Keep an eye on the baking time but trust this test above all.
Can I double the recipe for a larger batch?
Yes, you can double the ingredients and bake the batter in two bundt pans or one larger pan, adjusting the baking time accordingly. Just check doneness with the toothpick test, as larger cakes may require more baking time to cook through evenly.
Final Thoughts
There is something truly special about a Lemon Cream Cheese Pound Cake Recipe that feels both timeless and refreshing all at once. Its richness paired with a citrus punch is a crowd-pleaser you’ll want to make again and again. I hope you enjoy baking and sharing this cake as much as I do—it’s a perfect way to brighten any day with a little homemade love.
Print
Lemon Cream Cheese Pound Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Cream Cheese Pound Cake is a moist and tender dessert combining the rich flavors of cream cheese and butter with a bright lemon twist. Baked to perfection in a bundt pan and optionally topped with a tangy lemon glaze, this classic American pound cake is perfect for spring gatherings or any special occasion.
Ingredients
For the Pound Cake
- 1 1/2 cups unsalted butter (softened)
- 1 (8 oz) block cream cheese (softened)
- 2 3/4 cups granulated sugar
- 6 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
- Cream butter, cream cheese, and sugar: In a large bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, approximately 3 to 5 minutes, incorporating air for a tender crumb.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and maintain a smooth batter.
- Add flavorings: Mix in the lemon zest, fresh lemon juice, and vanilla extract until evenly combined, infusing the batter with fresh citrus flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring even distribution of the leavening agent and seasoning.
- Mix dry ingredients into wet: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter, which could toughen the cake.
- Pour batter into pan: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula to promote even baking.
- Bake: Bake in the preheated oven for 75–85 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10–15 minutes. Then invert it onto a wire rack to cool completely to room temperature.
- Prepare optional glaze: If desired, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle this glaze over the completely cooled cake for an extra burst of lemon flavor and sweetness.
Notes
- This pound cake stores well covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For best texture and flavor, allow refrigerated cake to come to room temperature before serving.
- Ensure all dairy ingredients are softened to room temperature to achieve a smooth batter.
- Overmixing after adding flour may result in a denser cake.
- Use a toothpick test to prevent overbaking and drying out the cake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
