This Lemon Cream Cheese Pound Cake is rich, buttery, and bursting with fresh lemon flavor. Made with cream cheese for a moist texture and topped with a tangy glaze!
If you love the bright, refreshing taste of lemon combined with the rich, velvety texture of pound cake, this Lemon Cream Cheese Pound Cake is about to become your new favorite dessert. The cream cheese adds incredible moisture and a subtle tang, while fresh lemon juice and zest bring that irresistible citrus flavor to every bite.
Video Tutorial
Why You'll Love This Recipe
Moist & Tender: The cream cheese makes this pound cake extra soft and rich.
Lemon Flavor: Made with real lemon emulsion which infuses the batter with lemon flavor.
Easy to Make: Simple ingredients, easy steps, and a beautiful result.
Recommended Baking Items for Pound Cakes
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Lemon emulsion
Optional Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoon fresh lemon juice
Whisk together until smooth, then drizzle over the cooled cake.
Tips for Success
- Use room temperature ingredients for the best texture.
- Do not overmix the batter; this ensures a tender crumb.
- Check the cake at 70 minutes-every oven bakes differently.
Serving Suggestions
- Pair with fresh berries for a pop of color and flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy a slice with your favorite hot tea or coffee.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge before serving.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Lemon Cream Cheese Pound Cake
Equipment
- Bundt Pan (this pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Lemon emulsion
Ingredients
- Pound Cake Ingredients:
- 3 c All Purpose Flour
- 3 c Granulated Sugar
- 1 ½ c Salted Butter (3 sticks) - room temperature
- 8 oz. Cream Cheese - room temperature
- 5 Large Eggs - room temperature
- 2 tsps Lemon Emulsion
- Pound Cake Glaze Ingredients:
- 1 ½ c Powdered Sugar
- 2 tbsps Whole Milk Add gradually. More or less may be used.
- 1 teaspoon Lemon Emulsion
- Lemon Zest
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Then, using a hand or stand mixer, cream the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add the cream cheese and mix until combined.
- Add in the lemon extract or emulsion.
- Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
- Mix in the flour 1 c at a time until combined.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake the cake for about an hour and 15 minutes.The cake is done once an inserted toothpick comes out clean.
- Allow the cake to cool for 10-15 minutes before removing it from the pan). Allow the cake to cool before applying the icing.
- Glaze Instructions:
- In a bowl, add the powdered sugar, milk and emulsion and mix until combined. Drizzle or pour the icing on the cake as desired. Top with lemon zest (optional).
Video
Notes
-
- Use room temperature ingredients for the best texture.
-
- Do not overmix the batter; this ensures a tender crumb.
-
- Check the pound cake at 70 minutes-every oven bakes differently.
Frequently Asked Questions
Why Room-Temperature Ingredients Matter
Using room-temperature butter, eggs, and cream cheese is key to achieving a smooth, well-aerated batter and an evenly baked pound cake. Cold ingredients can cause the batter to curdle or become lumpy-especially cream cheese, which can form stubborn clumps that won't fully blend without overmixing.
Mixing cold ingredients also risks creating an uneven crumb or even a sunken cake. For best results, take your ingredients out at least two hours before baking to ensure they reach room temperature.
Why Your Pound Cake Cracked
That signature crack is simply pound cake character. It's not unusual for a true pound cake to crack. It's a natural result of the baking process when baking a pound cake. As the batter heats from the edges inward, the center takes longer to set. When the middle finally begins to rise, it breaks through the surface crust, creating the crack. The shape of the bundt pan is also a contributing factor.
Can I use bottled or fresh lemon juice in place of the emulsion?
Fresh lemon juice is best for flavor, but bottled works in a pinch if you are wanting to replace the emulsion with it. It can be tricky using fresh lemon juice in a pound cake. If not used properly it can cause gluten streaks. See my article here about using baking powder or baking soda in conjunction with acidic ingredients.
Can I bake this recipe in loaf pans?
Yes! Divide the batter between two 9x5-inch loaf pans. Baking time will be shorter-start checking at 55 minutes.
Can I make this cake ahead of time?
Absolutely! It tastes even better the next day.
More Pound Cakes with Lemon
Love the flavor of lemon paired with blueberry? Try my Lemon Blueberry Pound Cake recipe. Find the Mile High Version here.
Lemon + Buttermilk create a tender, delicious pound cake. Try my Lemon Buttermilk Pound Cake!
Looking for a Lemon Pound Cake made with fresh lemon juice + lemon jello for an extra lemony pound cake? Try my Cold Oven Lemon Pound Cake recipe!
Want to convert this cake to a loaf cake instead? Read my article here
M. Adams says
I've been debating whether to bake this scrumptious cake today or tomorrow. I can hardly wait to sink my teeth into a big slice. Loving your new page set up. Keep up the good work.
Ashley Frederick says
Thank you love! I hope you really enjoy it. I appreciate the encouragement.