I’ve been dreaming about this Lemon Cream Cheese Pound Cake lately, and I can’t wait to share it with you. There’s something magical about the way tangy lemon and rich cream cheese come together in a dense, moist cake. The triple threat of fresh lemon juice, zest, and extract creates layers of bright citrus flavor that perfectly balance the sweetness. And that glaze? Pure heaven. Want to know the secret to getting that perfect texture every single time?
Why You’ll Love this Lemon Cream Cheese Pound Cake
Confession time: I’m absolutely obsessed with this Lemon Cream Cheese Pound Cake.
There’s something magical about the combination of tangy cream cheese and bright lemon that makes this cake irresistible. The texture? Absolutely divine—moist and dense, yet somehow still light enough to enjoy any time of day.
You’ll appreciate how the lemon flavor shines through in multiple ways: fresh juice, zest, and extract work together to create layers of citrusy goodness.
And that glaze? It’s the perfect sweet-tart finishing touch that seeps slightly into the warm cake. Perfect with coffee, tea, or just by itself as a little afternoon treat.
What Ingredients are in Lemon Cream Cheese Pound Cake?
To make this gloriously tangy and rich lemon cream cheese pound cake, you’ll need a combination of pantry staples and fresh ingredients that work together to create that perfect balance of flavors.
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp salt
- ¼ cup fresh lemon juice
- ⅓ cup lemon zest
- 1 tbsp lemon extract
- 1 tsp vanilla extract
- 2 cups powdered sugar (for the glaze)
- 2-4 tbsp fresh lemon juice (for the glaze)
The quality of your lemons really matters in this recipe—try to find fresh, aromatic ones that feel heavy for their size, as they’ll provide the most juice and fragrant zest that gives this pound cake its signature flavor.
How to Make this Lemon Cream Cheese Pound Cake
Step 1: Prepare Your Oven and Pan
Preheat your oven to 325°F and thoroughly grease a bundt pan, making sure to get into all those nooks and crannies.
Nothing worse than a beautiful cake that refuses to come out of the pan, right?
Step 2: Cream the Butter and Cream Cheese
In a large bowl, beat 1½ cups of softened unsalted butter and 8 oz of softened cream cheese until completely smooth and free of lumps.
This is the foundation of your cake’s luxurious texture, so don’t rush this step.
Step 3: Add Sugar and Eggs
Mix in 3 cups of sugar until the mixture becomes light and fluffy, which might take about 3-5 minutes with an electric mixer.
Then add 6 large eggs, one at a time, fully incorporating each egg before adding the next for the smoothest possible batter.
Step 4: Alternate Dry and Wet Ingredients
In a separate bowl, combine 3 cups of all-purpose flour and ½ teaspoon salt.
Add this mixture to your batter alternately with ¼ cup of fresh lemon juice, beginning and ending with the flour mixture—typically three additions of flour and two of lemon juice.
Step 5: Incorporate the Lemon Flavor
Gently fold in ⅓ cup of lemon zest, 1 tablespoon of lemon extract, and 1 teaspoon of vanilla extract.
Using a high-end stand mixer will ensure all ingredients are thoroughly incorporated without overworking your batter.
These additions transform a good pound cake into a spectacular lemon dessert with layers of citrus flavor.
Step 6: Bake to Perfection
Pour the batter into your prepared bundt pan and smooth the top.
Bake for 1 to 1½ hours, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Step 7: Cool Before Glazing
Allow the cake to cool in the pan for about 15 minutes, then carefully invert onto a wire rack to cool completely.
Patience is key here—a warm cake will cause your glaze to melt right off.
Step 8: Make and Apply the Glaze
Mix 2 cups of powdered sugar with 2-4 tablespoons of fresh lemon juice until smooth, adjusting the consistency as needed.
Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides for that picture-perfect finish.
What to Serve with Lemon Cream Cheese Pound Cake
This zingy, rich cake practically begs for a few perfect companions to round out your dessert spread.
A dollop of fresh whipped cream or a scoop of vanilla bean ice cream creates a lovely temperature contrast with each forkful. For brunch gatherings, serve slices alongside fresh berries—strawberries, blueberries, or raspberries add beautiful color and complementary flavor.
A strong cup of coffee or espresso balances the sweetness beautifully, while a mug of Earl Grey tea echoes those citrus notes.
For something a bit more indulgent, try a small glass of limoncello or prosecco on the side.
And don’t forget, a simple dusting of powdered sugar works wonders when you’re looking for a quick, no-fuss presentation for unexpected company.
Lemon Cream Cheese Pound Cake Substitutions and Variations
• Garnish Options: Fresh mint leaves add a pop of color. Candied lemon slices make an elegant topping. For extra indulgence, drizzle with white chocolate alongside the lemon glaze.
Leftovers and Storage for this Lemon Cream Cheese Pound Cake
This pound cake actually gets better with time as the flavors deepen!
Store leftovers at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
For longer storage, this cake freezes beautifully. Wrap individual slices or the remaining cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
When you’re ready to enjoy, thaw at room temperature for several hours.
To refresh slightly stale cake, warm individual slices in the microwave for 10-15 seconds, or place in a 300°F oven for about 5 minutes.
The slight warmth will revitalize the texture without drying it out.
Pro tip: If freezing, consider freezing unglazed portions and adding fresh glaze after thawing for the best texture and appearance.
Final Thoughts
This Lemon Cream Cheese Pound Cake represents everything I love about traditional baking—simple ingredients transformed into something truly memorable.
The combination of tangy cream cheese, bright lemon, and buttery richness creates a cake that’s both comforting and sophisticated. It’s the perfect dessert for Sunday family gatherings, holiday celebrations, or when you need to bring something special to a potluck.
The versatility makes it shine year-round, whether paired with summer berries or served alongside hot coffee on a chilly afternoon.
In a world of complicated desserts, this pound cake reminds us that sometimes the classics are classics for good reason.