🍋 Introduction: A Cake That’s Bright, Buttery & Irresistibly Moist
If you love desserts that strike the perfect balance between rich and refreshing, this Lemon Cream Cheese Pound Cake is your new go-to recipe. Combining the silky tang of cream cheese with the zesty brightness of lemon, this pound cake is dense, buttery, and incredibly satisfying. It’s the kind of cake that tastes like sunshine — making it perfect for spring picnics, summer brunches, or simply brightening up your week.
Unlike traditional pound cakes that can sometimes feel too heavy, the cream cheese in this version lightens the texture just enough, while still keeping that iconic pound cake crumb. And that lemon glaze on top? It seals the deal with a sweet and tangy finish that’s totally crave-worthy.
🛒 Ingredients You’ll Need
Let’s break down everything you need to make this stunning dessert.
For the Cake:
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1 ½ cups (3 sticks) unsalted butter, softened
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8 oz cream cheese, softened
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2 ¾ cups granulated sugar
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6 large eggs, room temperature
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1 tbsp lemon zest (about 2 lemons)
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3 tbsp fresh lemon juice
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1 tsp vanilla extract
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
For the Lemon Glaze:
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1 cup powdered sugar, sifted
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2–3 tbsp fresh lemon juice
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Optional: ½ tsp lemon zest for garnish
🧁 Step-by-Step Instructions
Step 1: Prep Your Pan & Ingredients
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or large loaf pan, ensuring every crevice is covered to prevent sticking. Bring all dairy ingredients to room temperature for smooth blending.
Step 2: Cream the Butter & Cream Cheese
In a large mixing bowl, beat the butter and cream cheese together until light and fluffy — about 3 to 5 minutes. This step is key for a smooth texture and that signature richness.
Step 3: Add Sugar & Eggs
Gradually add the sugar while continuing to beat. Once fully incorporated, add the eggs one at a time, mixing well after each. Don’t rush this part — it ensures a velvety batter.
Step 4: Add Lemon Juice, Zest & Vanilla
Stir in the lemon juice, lemon zest, and vanilla extract. The fragrance alone at this point is amazing — bright and citrusy!
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to your wet mixture, mixing just until combined. Be careful not to overmix.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top. Bake for 75–85 minutes, or until a toothpick comes out clean. Let it cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
Step 7: Make the Glaze
Whisk together powdered sugar and lemon juice until smooth. Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides. Optional: sprinkle with a little lemon zest for a beautiful finishing touch.
🍰 Why You’ll Love This Cake
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Extra moist thanks to cream cheese
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Rich, dense texture like a classic Southern pound cake
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Bright lemon flavor in both the cake and glaze
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Stunning presentation for brunches, parties, or gifting
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Freezer-friendly — make it ahead and save for later!
🔁 Storage & Freezing Tips
Storage:
Keep your lemon cream cheese pound cake covered at room temperature for up to 3 days, or in the fridge for up to a week.
Freezing:
Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and re-glaze if desired.
🧪 Tips for Best Results
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Use room temperature ingredients – Cold cream cheese or butter can lead to lumpy batter.
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Don’t overmix – It can cause the cake to become dense or dry.
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Use fresh lemon juice – Bottled just doesn’t give the same brightness.
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Invest in a quality bundt pan – A nonstick pan with a good shape makes the final cake beautiful.
🌟 Variations to Try
Want to get creative? Here are some fun flavor spins:
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Blueberry Lemon Pound Cake: Add 1 cup of fresh blueberries to the batter.
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Lemon Poppy Seed Pound Cake: Stir in 1 tablespoon of poppy seeds for a bakery-style classic.
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Lemon Raspberry Swirl Cake: Layer in a swirl of raspberry jam before baking.
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Coconut Lemon Cake: Replace ½ cup of flour with shredded coconut for a tropical twist.
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Gluten-Free Option: Use a 1:1 gluten-free flour blend and add an extra egg for structure.
🗣️ What People Are Saying
“This cake disappeared in 24 hours. Moist, lemony, and that glaze is to die for!” – Angela S.
“The cream cheese makes all the difference. I’ll never make plain pound cake again!” – Derek T.
“Tastes just like the lemon pound cake I grew up with in Georgia.” – Marie J.
❓ FAQ: Your Lemon Pound Cake Questions, Answered
Can I use bottled lemon juice?
You can, but fresh lemon juice offers brighter, fresher flavor and better results overall.
Why is my cake too dense or dry?
Overmixing the batter or baking too long can cause dryness. Stick to the timing and test with a toothpick.
Can I skip the glaze?
Absolutely! The cake stands on its own, but the glaze adds an extra layer of sweet citrus flavor.
Is this recipe good for cupcakes or mini loaves?
Yes! Adjust baking time — around 20–25 minutes for cupcakes, 40–50 minutes for mini loaves.
✨ Final Thoughts: A Zesty Slice of Heaven
This Lemon Cream Cheese Pound Cake is a dream dessert for citrus lovers — buttery, tangy, sweet, and velvety soft. It’s easy enough for weekday baking but impressive enough to serve at your next gathering. Whether you eat it plain, glazed, or dressed up with whipped cream and berries, one thing is guaranteed: there won’t be leftovers.
Go ahead — zest, mix, bake, and enjoy a bite of sunshine today. 🍋💛
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