Lemon Cream Cheese Pound Cake

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  • March 21, 2026
Breakfast

Rich, Moist & Perfectly Balanced Sweet-Tart Flavor

This Lemon Cream Cheese Pound Cake is everything a perfect pound cake should be—dense yet soft, rich yet refreshing. The cream cheese adds incredible moisture and a smooth texture, while fresh lemon brings a bright, tangy flavor that makes every bite irresistible.

Perfect for tea time, dessert, or special occasions, this cake is simple yet elegant.

May be an image of cake

🧾 Ingredients

For the Cake

  • 3–4 fresh lemons
  • Zest of 2 lemons (half for cake, half for glaze)
  • ¼ cup fresh lemon juice
  • 3 sticks (1½ cups) unsalted butter (room temperature)
  • 2 tablespoons butter (for greasing pan)
  • 8 oz (226 g) cream cheese (room temperature)
  • 2 cups (400 g) granulated sugar
  • 6 eggs (room temperature)
  • 3 cups cake flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

 

 

 

 

 

For the Lemon Glaze

  • 1½ cups powdered sugar
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons milk

👩‍🍳 Method

1. Prepare Oven & Pan

Preheat oven to 170°C (340°F).
Grease a bundt pan generously with butter and lightly dust with flour.

2. Cream Butter & Cream Cheese

In a large bowl, beat:

  • Butter
  • Cream cheese

Until smooth, creamy, and lump-free.

3. Add Sugar

Gradually add sugar and beat until the mixture becomes light and fluffy.

4. Add Eggs

Add eggs one at a time, mixing well after each addition.
This helps create a stable, smooth batter.

5. Add Lemon Flavor

Mix in:

  • Lemon zest
  • Fresh lemon juice

This gives the cake its signature fresh flavor.

6. Mix Dry Ingredients

In another bowl, whisk:

  • Cake flour
  • Baking soda
  • Salt

 

 

 

 

 

7. Combine Everything

Gradually add dry ingredients into the batter.
Mix until just combined—do not overmix.

8. Bake

Pour batter into prepared bundt pan and smooth the top.

Bake for 60–70 minutes, or until:

  • Golden brown
  • Toothpick comes out clean

9. Cool

Let cake cool in the pan for 15–20 minutes, then transfer to a wire rack.

🍋 Lemon Glaze

  1. In a bowl, mix:
  • Powdered sugar
  • Lemon juice
  • Lemon zest
  • Milk
  1. Stir until smooth and pourable.
  2. Drizzle over completely cooled cake.

✨ Tips for Best Results

  • Always use room temperature ingredients
  • Don’t overmix after adding flour
  • Use fresh lemon juice, not bottled
  • Let the cake cool before glazing
  • For extra flavor, poke small holes and brush with lemon syrup

🍽️ Serving Ideas

  • Serve with tea or coffee ☕
  • Add fresh berries on the side
  • Top with whipped cream
  • Enjoy chilled or slightly warm

 

 

 

 

 

 

🔄 Variations

  • Add blueberries for a fruity twist
  • Use orange instead of lemon
  • Add a light lemon syrup soak for extra moisture
  • Make mini loaves for gifting 🎁

❓ FAQ (Frequently Asked Questions)

1. Why is my pound cake dry?

Overbaking or too much flour can cause dryness. Measure carefully and check early.

2. Can I skip cream cheese?

You can, but the cake will lose its rich texture and moisture.

3. Why did my cake crack on top?

That’s normal for pound cakes—it’s actually a sign of a good texture!

4. How do I store this cake?

  • Room temp: 3 days (airtight)
  • Fridge: up to 1 week
  • Freezer: up to 2 months

5. Can I make this without glaze?

Yes! It’s delicious even without glaze, or just dust with powdered sugar.

6. Can I use all-purpose flour?

Yes, but cake flour gives a softer, finer crumb.

❤️ Final Thoughts

This Lemon Cream Cheese Pound Cake is rich, zesty, and incredibly satisfying. The balance of buttery softness and bright citrus makes it a standout recipe you’ll want to bake again and again.

One slice is never enough! 🍋✨

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