The Best Lemon Cream Cheese Pound Cake Recipe 🍋🍰
If you're looking for the best lemon cream cheese pound cake recipe, you've found it. This moist lemon pound cake is rich, buttery, and packed with fresh lemon flavor in every bite. The cream cheese creates an incredibly soft texture while the sweet lemon glaze adds the perfect finishing touch. Whether you're making dessert for a summer gathering, brunch, holiday celebration, or simply satisfying a lemon craving, this Southern-style pound cake is guaranteed to impress.
Prep Time
20 Minutes
Bake Time
50-60 Minutes
Total Time
1 Hour 20 Minutes
Servings
10-12 Slices
Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 2 lemons
- Juice of 1 lemon
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Instructions
Step 1: Prepare Your Pan
Preheat your oven to 325°F (160°C).
Grease and flour a 9x5-inch loaf pan or a bundt pan.
Step 2: Make the Cake Batter
In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until light, fluffy, and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, lemon zest, and lemon juice.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Step 4: Bake
Pour the batter into the prepared pan and spread evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 5: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
For extra lemon flavor, stir in the lemon zest.
Step 6: Glaze the Cake
Once the cake has completely cooled, drizzle the lemon glaze over the top.
Allow the glaze to set before slicing and serving.
Tips For The Best Lemon Cream Cheese Pound Cake
- Use room-temperature butter, cream cheese, and eggs for a smoother batter.
- Fresh lemon juice and zest provide the best flavor.
- Do not overmix the batter or the cake may become dense.
- Allow the cake to cool completely before glazing.
Storage
Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Frequently Asked Questions
Can I freeze lemon cream cheese pound cake?
Yes. Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months.
Can I make this in a bundt pan?
Absolutely. A bundt pan works beautifully for this recipe and creates an elegant presentation.
What makes cream cheese pound cake so moist?
The cream cheese adds richness and moisture, helping create a soft, tender crumb that stays fresh longer than traditional pound cake.
Final Thoughts
This moist Lemon Cream Cheese Pound Cake is the perfect balance of sweet, tangy, and buttery flavors. Topped with a simple lemon glaze, it's a crowd-pleasing dessert that's perfect for spring brunches, summer cookouts, holiday gatherings, and everyday baking.