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If you’ve ever bitten into a slice of classic pound cake and thought, this could use a little more pizzazz, then you’re in for a treat. This Lemon Cream Cheese Pound Cake takes everything you love about traditional pound cake—its buttery richness, dense crumb, and melt-in-your-mouth texture—and elevates it with a tangy twist of lemon and the silky smoothness of cream cheese. Topped with a bright lemon glaze, it’s a dessert that delivers a burst of sunshine with every bite.
If you’re looking for a dessert that’s crowd-pleasing, refreshingly different, and absolutely indulgent, this lemon cream cheese pound cake might just become your new favorite.
Why Make This Lemon Cream Cheese Pound Cake?
This isn’t just another pound cake recipe—it’s an upgrade in every way. Here’s why it stands out:
Incredibly Moist and Tender
The addition of cream cheese in the batter gives the cake an ultra-moist, velvety texture. Unlike some traditional pound cakes that can be dry or crumbly, this version stays rich and luscious for days.
Bursting with Natural Lemon Flavor
Fresh lemon zest and juice in both the batter and the glaze give this cake a vibrant citrus note. It’s not overwhelming—just enough to make every bite refreshing and fragrant.
Straightforward Preparation
Despite its luxurious taste and presentation, this cake is surprisingly simple to make. With basic pantry ingredients and a one-bowl mixing method, it’s accessible for even novice bakers.
Versatile for Every Season
This cake is just as appropriate for a summer picnic as it is for a winter holiday spread. Serve it chilled in the summer or warm with a drizzle of glaze and berries in colder months.
A Healthier Twist on a Classic
Lemons are rich in vitamin C and antioxidants, and with a few simple ingredient tweaks, this cake can be made lighter without compromising taste.
Discover more immune-boosting recipes like this one in The Encyclopedia of Power Foods, a comprehensive resource filled with nourishing meals, smart substitutions, and flavorful inspirations that support your wellness goals.
Ingredients List
Before you begin, gather the following ingredients to ensure a smooth baking process.
For the Cake:
1 ½ cups (340g) unsalted butter, softened to room temperature
8 oz (226g) cream cheese, full-fat, softened
2 ¾ cups (550g) granulated sugar
6 large eggs, at room temperature
3 cups (375g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon finely grated lemon zest (from 2 large lemons)
¼ cup fresh lemon juice
2 teaspoons pure vanilla extract
For the Lemon Glaze:
1 ½ cups (180g) powdered sugar, sifted
2–3 tablespoons fresh lemon juice
Optional: extra lemon zest for garnish
Ingredient Note: Use only fresh lemon juice for the most vibrant flavor. Bottled lemon juice lacks the natural oils and aroma that make this cake shine.
Read More: Raspberry Crumb Bars
Step-by-Step Instructions
Follow these instructions carefully for the perfect cake texture and flavor.
1. Preheat and Prepare
Start by preheating your oven to 325°F (163°C). Grease a 10-inch Bundt pan or tube pan with butter and dust it lightly with flour. This ensures easy release after baking.
2. Cream Butter and Cream Cheese
In a large mixing bowl, beat the butter and cream cheese together using a hand or stand mixer on medium speed for 2–3 minutes, until the mixture is light and fluffy.
3. Add Sugar Gradually
With the mixer on medium-high, gradually add the sugar. Beat the mixture for another 4–5 minutes, until it becomes pale and airy. This creaming process helps incorporate air into the batter, which creates a fine crumb in the cake.
4. Add Eggs One at a Time
Crack in the eggs, one at a time, beating well after each addition. This prevents the batter from curdling and ensures a smooth, cohesive texture.
5. Mix in Flavorings
Add the lemon zest, lemon juice, and vanilla extract. Beat until combined. You’ll notice the batter start to smell incredibly fresh and fragrant at this point.
6. Sift and Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in three additions, mixing on low speed just until incorporated. Avoid overmixing, which can lead to a tough cake.
7. Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Check around the 70-minute mark to avoid overbaking.
8. Cool the Cake
Allow the cake to cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely before glazing.
9. Make and Apply the Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency as needed—add more sugar for a thicker glaze or more juice for a thinner drizzle. Once the cake is completely cooled, spoon the glaze over the top and let it drip down the sides. Garnish with lemon zest if desired.
For more simple, flavor-packed glaze ideas and naturally sweetened desserts, explore The Encyclopedia of Power Foods—a trusted source for home bakers looking to nourish and impress.
Tips and Substitutions
Room temperature ingredients are key to achieving a smooth batter and even baking.
Try Greek yogurt as a partial replacement for cream cheese to lighten the cake slightly while maintaining a moist texture.
Reduce sugar by ¼ to ½ cup if you prefer a less sweet cake or use a sugar substitute like monk fruit sweetener.
Gluten-free? Use a high-quality 1:1 gluten-free flour blend to make this recipe accessible to everyone.
Read More: Easy Homemade Apricot Jam Recipe
Recipe Variations
Blueberry Lemon Pound Cake: Fold in 1 cup of blueberries tossed in flour just before baking.
Poppy Seed Variation: Stir in 2 tablespoons of poppy seeds to add texture and visual interest.
Lemon Coconut Cake: Add ½ cup shredded coconut to the batter and finish with a coconut glaze.
Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins and reduce baking time to 30–40 minutes.
The Encyclopedia of Power Foods includes entire sections on recipe variation techniques that can help you create endless versions of your favorites.
Nutritional Information
(Per Slice, Based on 12 Servings)
Calories: ~460
Total Fat: 26g
Saturated Fat: 15g
Cholesterol: 130mg
Carbohydrates: 52g
Sugar: 36g
Protein: 6g
Vitamin C: ~8% DV
Calcium: ~4% DV
Read More: Moist Blueberry Lemon Loaf
Storage and Serving Suggestions
Storage:
Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigerate to extend freshness for up to 7 days.
For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Serving Ideas:
Serve chilled with fresh berries and a dollop of whipped cream for a refreshing summer dessert.
Toast a slice lightly and pair with a warm cup of green tea for an energizing afternoon snack.
Add a scoop of Greek yogurt or lemon sorbet to turn a slice into a complete plated dessert.
Explore more food pairings and mood-boosting menu ideas in The Encyclopedia of Power Foods, your everyday companion for vibrant and mindful eating.
Common Questions
Can I make this cake in advance?
Yes, this cake holds up beautifully. In fact, the flavor deepens after a day. Store it covered and glaze just before serving for the best results.
What type of cream cheese should I use?
Use full-fat block cream cheese, not the spreadable kind in tubs. The higher fat content contributes to the cake’s rich texture.
Can I make this cake without a Bundt pan?
Yes. Two standard loaf pans work well, though you’ll need to reduce the baking time to around 50–60 minutes.
Can I double the glaze?
Absolutely. If you love a more dramatic drizzle or want extra glaze for dipping, double the ingredients and apply half while the cake is warm, then the rest when it cools.
Conclusion
This Lemon Cream Cheese Pound Cake is more than just a dessert—it’s an experience. Each bite is filled with the comforting richness of a classic pound cake and the invigorating brightness of fresh lemon. It’s easy to make, endlessly versatile, and impossible to resist.
Whether you’re baking for a celebration or simply treating yourself to a well-deserved slice of sunshine, this cake delivers every time.
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