Lemon Cream Cheese Pound Cake
Introduction
Lemon Cream Cheese Pound Cake is a moist, rich, and buttery dessert that blends the tangy brightness of lemon
with the creamy smoothness of cream cheese. This cake is perfect for spring gatherings, afternoon tea,
or simply when you’re craving a sweet treat with a citrusy kick. It’s versatile enough to be enjoyed plain,
dusted with powdered sugar, or topped with a light glaze.
Ingredients
For the Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or tube pan.
- In a large bowl, beat together the butter, cream cheese, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour and salt. Gradually add to the wet mixture.
- Stir in lemon zest, lemon juice, and vanilla extract until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for about 75–90 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
- Optional: Whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Description
This Lemon Cream Cheese Pound Cake is the perfect balance of richness and brightness.
The cream cheese adds a velvety texture and keeps the cake moist, while the lemon zest and juice
bring a refreshing citrus flavor. The dense crumb makes it ideal for slicing neatly,
and the glaze adds just the right amount of extra tangy sweetness.
Tips
- Use room temperature butter, cream cheese, and eggs for a smoother batter and better texture.
- Don’t overmix once you add the flour—this prevents the cake from becoming dense or tough.
- Grease and flour the pan generously or use baking spray with flour to prevent sticking.
- If the cake browns too quickly, tent the top with foil during baking.
- Store at room temperature for up to 3 days or refrigerate for longer freshness.
Correction
Some bakers accidentally add too much lemon juice, which can make the cake heavy or affect the rise.
Stick to the suggested amount of juice and rely on zest for stronger lemon flavor.
Enjoy!
Serve a slice of this Lemon Cream Cheese Pound Cake with a cup of tea or coffee,
or add fresh berries and whipped cream for a delightful dessert.
Every bite will give you a burst of creamy, lemony goodness that’s both refreshing and indulgent.
