Welcome to the ultimate guide for baking a truly exquisite Lemon Cream Cheese Pound Cake. This isn’t just any cake; it’s a culinary masterpiece known for its incredibly moist crumb, dense texture, and an explosion of bright, zesty lemon flavor. Crowned with a sweet-tart lemon glaze, this classic dessert is deceptively simple to make yet sophisticated enough for any occasion. Whether you’re hosting a special gathering or simply craving a taste of sunshine, this recipe promises to deliver pure delight.

The beauty of this Lemon Cream Cheese Pound Cake lies in its versatility and timeless appeal. While baking it in a classic bundt pan creates a stunning presentation that’s sure to impress, it can also be baked in traditional loaf pans for easy slicing and serving. If your love for pound cake runs deep, you’ll be thrilled to explore our other beloved recipes, including a rich Chocolate Pound Cake, a vibrant Key Lime Pound Cake, or our foundational Pound Cake made with cream cheese, each offering a unique twist on this timeless dessert.

The Ultimate Lemon Cream Cheese Pound Cake

This exceptional lemon pound cake recipe stands out by harnessing the vibrant power of fresh lemon juice, aromatic lemon zest, and a subtle hint of lemon extract. This trifecta of lemon ensures a profound and authentic citrus burst in every single bite, truly making it a lemon lover’s dream. The cake is then generously drizzled with a simple yet irresistible sugary lemon glaze, transforming it into a soft, buttery, exquisitely moist, and tender dessert. Each slice tastes like a ray of sunshine, offering a refreshing and comforting experience.

What truly sets this recipe apart is the inclusion of cream cheese directly in the batter. This magical ingredient serves multiple purposes: it imparts a delightful tanginess that perfectly complements the lemon, and crucially, it contributes to an unparalleled level of moisture, ensuring the cake remains incredibly tender and never dry. Any lemon aficionado will find this cake utterly irresistible, especially when served with a luxurious dollop of freshly whipped cream and a scattering of bright, fresh raspberries – a truly heavenly combination that elevates this dessert to new heights.

Key Ingredients for an Unforgettable Pound Cake

Crafting the perfect Lemon Cream Cheese Pound Cake begins with understanding the role of each ingredient. Quality and preparation are paramount for achieving that signature dense, moist crumb and intense flavor profile.

• Unsalted Butter: The foundation of any great pound cake. Ensure your butter is at true room temperature (soft enough to indent easily with a finger, but not melted). This allows it to cream properly with the sugar and cream cheese, incorporating air for a lighter texture despite the cake’s density. If you forget to take it out in advance, microwave it in short 10-second bursts until softened, being careful not to melt it.
• Cream Cheese: This is the secret weapon for ultimate moisture and a subtle, delightful tang. Like the butter, it must be softened at room temperature to blend smoothly into the batter without lumps, contributing to the cake’s luxurious texture and richness.
• Large Eggs: Eggs provide structure and richness to the cake. Using room temperature eggs is crucial. Cold eggs can cause the butter and cream cheese mixture to seize or curdle, hindering proper emulsion and potentially leading to a less cohesive batter. You can quickly bring them to room temperature by placing them in a bowl of warm water for 5-10 minutes.
• All-Purpose Flour: For a classic pound cake, all-purpose flour works wonderfully, providing the necessary structure without making the cake too tough. Cake flour can also be used for an even more tender crumb, if preferred.
• Whole Milk: Whole milk adds moisture and helps activate the leavening agents, contributing to the cake’s overall tenderness and rich flavor. While whole milk is recommended for the best results, 2% milk can be a suitable substitute if needed.
• Fresh Lemon Zest: The zest contains concentrated lemon oils, delivering the most intense and authentic lemon flavor to your cake. Always zest your lemons before juicing them for the glaze or any other component.
• Lemon Extract: This ingredient acts as a flavor booster, enhancing the natural lemon notes from the zest and juice, ensuring the lemon flavor truly shines through. It’s an optional but highly recommended addition for maximum lemon impact.

Crafting the Perfect Lemon Glaze for Pound Cake

The sweet and tangy glaze is the crowning glory of this pound cake, adding another layer of lemon flavor and a beautiful sheen. It’s incredibly simple to prepare and comes together in minutes.

• Powdered Sugar: Also known as confectioners’ sugar, this fine sugar dissolves easily, creating a smooth, grit-free glaze.
• Fresh Lemon Juice: Crucial for that bright, natural lemon zing. Always use freshly squeezed lemon juice for the best flavor; bottled juice simply won’t compare. Remember to zest your lemons before juicing!
• Lemon Extract: While optional, a small amount of lemon extract further intensifies the lemon flavor in the glaze, ensuring every element of the cake sings with citrus.
• Vanilla Extract: A touch of vanilla extract in the glaze might seem counterintuitive for a lemon cake, but it beautifully rounds out the flavors, adding depth and a subtle warmth that enhances the bright lemon without overpowering it.

How to Bake Your Divine Lemon Cream Cheese Pound Cake: A Step-by-Step Guide

Follow these detailed steps to achieve a perfectly baked, irresistibly moist, and flavorful lemon pound cake. Precision in preparation and attention to detail will yield the best results.

1. Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at a consistent temperature when the cake goes in, promoting even baking. Thoroughly grease and flour a 9-10 cup bundt cake pan, making sure every crevice is coated to prevent sticking. Tap out any excess flour, then set the pan aside.
2. Cream the Wet Ingredients: In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Using an electric mixer, beat these ingredients together on medium-high speed for about 3-5 minutes, or until the mixture becomes wonderfully light, fluffy, and pale in color. This creaming process incorporates air, contributing to the cake’s texture.
3. Incorporate the Eggs: Gradually add the large, room temperature eggs to the creamed mixture, one at a time. After each egg addition, mix thoroughly until just combined, stopping to scrape down the sides of the bowl with a spatula as needed. This ensures all ingredients are evenly incorporated and creates a smooth, emulsified batter base.
4. Add Dry and Liquid Ingredients: Reduce the mixer speed to low. Add the all-purpose flour to the batter, mixing until it’s almost fully combined. Be careful not to overmix the flour, as this can lead to a tough cake. Finally, pour in the milk, salt, fresh lemon zest, vanilla extract, and lemon extract. Mix on low speed until all ingredients are just incorporated and the batter is smooth. Overmixing at this stage will develop the gluten too much, so mix until just combined.
5. Bake to Golden Perfection: Carefully transfer the prepared cake batter into your greased and floured bundt pan. Spread the batter evenly. Place the pan in the preheated oven and bake for approximately 1 hour and 20 minutes. Baking times can vary, so check for doneness by inserting a wooden skewer or toothpick into the center of the cake; it should come out clean when the cake is ready.
6. Cool and Invert: Once baked, remove the cake from the oven. Allow it to cool in the bundt pan on a wire rack for 10-15 minutes. This crucial cooling period allows the cake to firm up slightly, making it easier to remove without breaking. After this time, place a serving plate or wire rack on top of the bundt pan and, holding both firmly, carefully flip the cake over onto the plate or rack. Let it cool completely before glazing.
7. Prepare the Zesty Glaze: While the cake is cooling, prepare your lemon glaze. In a medium bowl, whisk together the powdered sugar, fresh lemon juice, lemon extract, and vanilla extract until smooth. For a thinner glaze, add a few more drops of lemon juice; for a thicker glaze, add a tiny bit more powdered sugar. Aim for a consistency that drizzles easily but still coats the back of a spoon.
8. Glaze and Serve with Flair: Once the pound cake has completely cooled, generously drizzle the lemon glaze over the top, allowing it to cascade down the sides. Let the glaze set for at least an hour before slicing. Serve this magnificent cake with a dollop of fresh whipped cream, a handful of bright raspberries, or a scoop of your favorite vanilla ice cream for an extraordinary dessert experience. Enjoy every single zesty bite!

Frequently Asked Questions About Lemon Cream Cheese Pound Cake

Here are answers to some common questions to help you master your lemon pound cake baking:

What is the best pan to bake pound cake in?
Pound cakes are traditionally baked in bundt pans or round tube cake pans. These pans are ideal because their central “tube” allows heat to spread more evenly around the incredibly dense batter, ensuring thorough baking without drying out the edges. The intricate designs of bundt pans also make for a stunning presentation. While bundt pans are popular, you can certainly bake pound cake in standard loaf pans or even a large rectangular pan. Just remember to fill them about two-thirds full to allow for proper rising, and be prepared to adjust the baking time accordingly, as shallower pans or smaller volumes of batter will cook faster.

What’s the difference between a pound cake and a bundt cake?
The distinction often causes confusion! A “pound cake” refers to a specific type of cake known for its rich, dense, and buttery crumb. Historically, these cakes were made with a pound each of butter, sugar, flour, and eggs. A “bundt cake,” on the other hand, refers primarily to the distinctive decorative pan it’s baked in – the fluted, ring-shaped bundt pan. It’s a pan, not a recipe. Therefore, a pound cake can be a bundt cake if it’s baked in a bundt pan, but not all bundt cakes are pound cakes (you can bake many different cake types in a bundt pan). In essence, our Lemon Cream Cheese Pound Cake, when baked in its traditional mold, is both a pound cake *and* a bundt cake!

How do you keep pound cake moist?
Achieving a supremely moist pound cake involves a few key secrets:

1. Proper Ingredient Temperatures: The most crucial step is ensuring your butter and cream cheese are perfectly softened to room temperature. This allows them to cream beautifully with the sugar, incorporating air and creating a stable emulsion. Similarly, using room temperature eggs prevents the batter from seizing. Cold eggs can cause the butter mixture to firm up, leading to an uneven, curdled batter. A properly emulsified batter ensures the butter’s moisture is locked in during baking.
2. Don’t Overmix: While creaming butter and sugar requires a good whip, once the flour is added, mix only until just combined. Overmixing develops gluten, which can lead to a tough, dry cake.
3. Added Dairy: Incorporating additional dairy beyond just butter, such as cream cheese (as in this recipe), sour cream, or buttermilk, is a fantastic way to boost moisture and add richness. These ingredients contribute fat and acidity, which helps tenderize the cake and keep it moist for longer.
4. Don’t Overbake: Overbaking is the quickest way to dry out any cake, especially a pound cake. Always use the toothpick test and remove the cake from the oven as soon as it comes out clean, even if it’s a few minutes before the recipe’s suggested bake time.

Can I use bottled lemon juice instead of fresh?
While you technically can, for the absolute best flavor in both the cake and the glaze, fresh lemon juice is highly recommended. Bottled lemon juice often contains preservatives and lacks the bright, nuanced flavor of freshly squeezed lemons, which can make a noticeable difference in a lemon-forward cake like this.

Why did my pound cake crack on top?
Cracking on top is very common for pound cakes and often a sign of a perfectly baked cake! It typically happens when the outside of the cake sets faster than the inside, causing the center to push up and crack as it continues to rise. Factors like too much flour, too high oven temperature, or a pan that’s too small can sometimes contribute to more prominent cracking. Don’t worry, a crack is usually a sign of a dense, well-baked cake and the glaze will cover most of it!

Storing and Freezing Instructions for Lasting Freshness

To ensure your delicious Lemon Cream Cheese Pound Cake stays fresh and moist for as long as possible, follow these storage guidelines:

• Room Temperature: If your cake is unglazed, wrap any unfinished portions tightly in aluminum foil or place them in an airtight container. It will stay fresh and moist for up to 2 days at room temperature. If glazed, store at room temperature for up to 1 day; the glaze may become a bit sticky over time.
• Refrigerator: For extended freshness, transfer your pound cake to an airtight container and store it in the refrigerator for up to 4 days. The chilling might make the cake a bit denser, but it will still be delicious. Allow it to come to room temperature for optimal flavor and texture before serving.
• Freezing: Lemon Pound Cake freezes beautifully. For best results, it’s recommended to freeze the cake *before* glazing. Wrap the unglazed cake tightly first in plastic wrap, then in a layer of aluminum foil. Place the well-wrapped cake in a larger freezer-safe bag or container to protect it from freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, simply transfer the frozen cake to the refrigerator overnight, or let it thaw at room temperature for several hours. Once thawed, prepare and drizzle with the fresh lemon glaze at least an hour before serving to allow it to set properly.

Lemon Cream Cheese Pound Cake Recipe

Author: The Carefree Kitchen

This lemon pound cake is super moist with a dense crumb and intense lemon flavor. Topped with a sweet and sour lemon glaze, it’s simple, classic, and perfect for any occasion.

Prep Time: 10 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 30 mins

Yields: 12 servings

Ingredients

• 1½ cups unsalted butter, softened to room temperature
• 8 ounces cream cheese, softened to room temperature
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• ¾ cup whole milk
• ½ teaspoon salt
• 1½ teaspoons fresh lemon zest (from about 2-3 lemons)
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract

Lemon Pound Cake Glaze

• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• ¼ teaspoon lemon extract (optional, for extra lemon flavor)
• ¼ teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C).
2. Generously grease and flour a 9-10 cup bundt cake pan, ensuring all interior surfaces are coated, then set aside.
3. In a large mixing bowl, using an electric mixer, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and pale, which usually takes about 3-5 minutes.
4. Slowly add the room temperature eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula as needed to ensure a smooth, emulsified batter.
5. Add the all-purpose flour to the batter and mix on low speed until it is almost completely combined. Avoid overmixing.
6. Finally, add the milk, salt, fresh lemon zest, vanilla extract, and lemon extract. Mix on low speed until all ingredients are just incorporated and the batter is smooth. Transfer the batter to the prepared bundt pan.
7. Bake in the preheated oven for approximately 1 hour and 20 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
8. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. After this time, carefully place a plate or serving dish over the bundt pan and invert the cake onto the plate to cool completely.
9. While the cake cools, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, fresh lemon juice, lemon extract (if using), and vanilla extract until smooth. Add more lemon juice, a few drops at a time, if a thinner consistency is desired.
10. Once the cake is completely cool, drizzle the lemon glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for at least an hour before slicing. Serve with a dollop of whipped cream, fresh raspberries, or a scoop of ice cream. Enjoy!

Notes

Storing instructions: Wrap any unfinished cake tightly in aluminum foil or place in an airtight container. Store for up to 2 days at room temperature, up to 4 days in the refrigerator, or up to 2 months in the freezer (unglazed is best for freezing). To thaw, transfer from freezer to refrigerator overnight, or let sit at room temperature for several hours. If frozen unglazed, apply fresh glaze at least an hour before serving.

Nutrition Information

Please note: Nutritional values are estimations calculated using a third-party tool and may vary.

Calories: 282 kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 131mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Course: Dessert | Cuisine: American

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More of the Best Cake Recipes To Try

If you loved this Lemon Cream Cheese Pound Cake, you’re in for a treat! Explore more delightful cake creations from our kitchen:

• Classic Carrot Cake
• Warm Gingerbread Cake
• Refreshing Lime Bundt Cake
• Lemon Blueberry Bundt Cake
• Simple & Zesty Lemon Bundt Cake
• Coconut Filled Chocolate Bundt Cake
• Lemon Raspberry Bundt Cake
• Joyful Funfetti Bundt Cake Recipe
• Homemade Strawberry Shortcake
• Discover more Irresistible Dessert Recipes
• Explore more Delightful Recipes with Lemon

Topped with a homemade lemon glaze, this classic lemon cream cheese pound cake recipe is truly a marvel. Its perfect balance of moistness, tenderness, and bright lemon flavor makes it an instant favorite that you’ll want to bake again and again.