Lemon Cream Cheese Pound Cake

SAVE THIS!

Bright, buttery, and irresistibly tender, this Lemon Cream Cheese Pound Cake is a timeless dessert that brings sunshine to every slice. The combination of tangy lemon and silky cream cheese creates a velvety crumb that feels luxurious yet comforting—perfect for gatherings, afternoon tea, or simply treating yourself to something delightful.

✨ Introduction

This cake blends classic pound cake richness with the refreshing zing of lemon. Cream cheese in the batter creates a moist, dense, and creamy texture, while the lemon adds vibrancy. It’s the kind of recipe that becomes a family favorite—easy enough for everyday baking but elegant enough for celebrations.

🧈 Ingredients & Quantities

For the Cake

• 1 ½ cups (340 g) unsalted butter, softened
• 8 oz (225 g) cream cheese, softened
• 3 cups (600 g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 ½ teaspoons pure vanilla extract

For the Lemon Glaze

• 1 ½ cups (180 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

👩‍🍳 Instructions

Make the Cake

1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or tube pan.
2. In a large bowl, beat the butter and cream cheese until smooth and creamy.
3. Add the sugar and beat for 5 minutes, until fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture on low speed.
7. Mix in the lemon zest, lemon juice, and vanilla. Do not overmix.
8. Pour the batter into the prepared pan, smoothing the top.
9. Bake for 70–85 minutes, or until a toothpick comes out clean.
10. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Make the Glaze

1. Whisk together the powdered sugar, lemon juice, and lemon zest.
2. Adjust the consistency by adding more sugar (thicker) or lemon juice (thinner).
3. Drizzle over the cooled cake.

🌍 Origin & Cultural Significance

Pound cake has European roots, traditionally made with a pound each of butter, sugar, eggs, and flour. Over time, American bakers adapted the recipe, adding sour cream, cream cheese, and citrus to create moist, flavorful variations.

The lemon cream cheese version became especially popular in the southern United States, where bright citrus flavors and rich desserts are treasured in home baking.

📝 Description

This cake delivers a luxurious melt-in-your-mouth texture thanks to the cream cheese, while lemon brightens each bite with a fresh, vibrant kick. Its golden exterior and rich, tender crumb make every slice feel indulgent yet refreshing.

🍋 Optional Additions

• Add 1 teaspoon lemon extract for stronger lemon flavor.
• Fold in 1 cup fresh blueberries for a fruity twist.
• Dust with powdered sugar instead of glaze for a lighter finish.
• Add a cream cheese drizzle or lemon curd layer on top.

💡 Tips for Success

• Use room-temperature ingredients for a smooth, even batter.
• Don’t rush the creaming stage—air incorporation creates the best texture.
• Bake low and slow to avoid a dry crumb.
• Always let the cake cool before glazing to prevent melting.

📊 Nutritional Information (Approx. per slice – 12 slices)

• Calories: 430
• Fat: 22g
• Carbohydrates: 55g
• Protein: 5g
• Sugar: 38g

🏁 Conclusion

Lemon Cream Cheese Pound Cake is an elegant treat that combines classic baking with bright, modern flavor. Whether enjoyed plain, glazed, or paired with berries and whipped cream, it never disappoints.

💛 Recommendation & Embracing Healthful Indulgence

Enjoy this dessert in moderation as part of a balanced lifestyle. The richness satisfies even a small portion, while the lemon adds freshness that makes it feel light and uplifting. Share it with family, friends, or guests—you’ll create moments as memorable as the cake itself.