If you’re on the hunt for a delightful dessert that perfectly balances tangy brightness with rich, creamy texture, this Lemon Cream Cheese Pound Cake Recipe will absolutely steal your heart. It’s the kind of cake that feels like a warm hug—dense yet tender—with just the right zing from fresh lemon zest and juice, paired beautifully with the smooth decadence of cream cheese. Whether you’re serving it for a weekend brunch, an afternoon treat, or a special occasion, this pound cake never fails to impress with its luscious crumb and vibrant flavor.
Ingredients You’ll Need
Gathering simple yet purposeful ingredients is the first step to baking this showstopper. Each element brings something unique—cream cheese and butter lend richness and moisture, lemon zest and juice provide fresh brightness, and the right balance of flour and baking powder ensures a tender, fluffy crumb.
- 8 oz softened cream cheese: Adds creamy richness and moisture for a tender crumb.
- 1 cup unsalted butter, softened: Provides a luscious texture and buttery flavor.
- 2 cups granulated sugar: Sweetens the cake while contributing to a fine crumb texture.
- 4 large eggs: Bind ingredients together and help the cake rise beautifully.
- 3 cups all-purpose flour: The structure builder, giving the cake its classic pound cake heft.
- 1 tsp baking powder: Ensures the cake rises evenly and stays light.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 1 Tbsp lemon zest (from about 2 lemons): Delivers that aromatic, zesty lemon punch.
- 1/4 cup fresh lemon juice (about 2 lemons): Adds bright citrus acidity for a fresh flavor spark.
- 2 tsp vanilla extract: Rounds out the lemon’s tartness with warm, sweet notes.
How to Make Lemon Cream Cheese Pound Cake Recipe
Step 1: Prep and Combine Wet Ingredients
Start by preheating your oven to 325°F (163°C) and generously greasing your loaf pan to ensure the cake doesn’t stick. In a large mixing bowl, beat the softened cream cheese and butter together until the mix is smooth and creamy—this step is crucial for that luscious texture. Gradually add granulated sugar and continue beating until the mixture becomes light and fluffy, creating the perfect base. One by one, add the eggs, beating well after each to incorporate air and maintain smoothness. Finally, stir in the vanilla extract, fresh lemon juice, and lemon zest, gently folding everything together to distribute that fresh, citrus aroma evenly throughout the batter.
Step 2: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour, which helps avoid lumps and guarantees a uniform rise. Taking this extra step makes a big difference in cake texture and consistency.
Step 3: Combine Wet and Dry Ingredients
Slowly incorporate the dry ingredients into the wet mixture in batches. Fold gently after each addition, being careful not to over-mix. Overworking the batter can develop gluten in the flour, resulting in a dense, less tender cake. The goal is to combine everything just until the flour disappears, leaving a smooth, velvety batter packed with flavor.
Step 4: Bake to Perfection
Pour the batter evenly into the prepared loaf pan, smoothing the top for an even finish. Bake in the preheated oven for 55 to 65 minutes—patience is key here. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, signaling that perfect moist interior. Once out of the oven, let the pound cake rest in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This cooling step helps the cake set and makes slicing much easier without crumbling.
How to Serve Lemon Cream Cheese Pound Cake Recipe
Garnishes
Elevate your Lemon Cream Cheese Pound Cake Recipe by adorning it with delicate garnishes. A simple dusting of powdered sugar adds a pretty snow-kissed look without overshadowing the lemon’s brightness. Fresh lemon slices or a sprinkle of extra lemon zest brighten both presentation and flavor. For a more indulgent touch, consider a light glaze of lemon icing made with powdered sugar and fresh lemon juice, giving every bite an extra citrus sparkle.
Side Dishes
This cake is so rich and flavorful that it pairs beautifully with fresh, light accompaniments that balance its creaminess. A bowl of fresh berries—like blueberries, raspberries, or strawberries—offers a sweet and tart contrast. For a creamy complement, serve with a dollop of whipped cream or a scoop of vanilla bean ice cream. Even a cup of hot tea or freshly brewed coffee heightens the experience, making each bite feel like a cozy moment.
Creative Ways to Present
Want to impress your guests with a stunning presentation? Slice the pound cake and layer it with lemon curd and whipped cream to create a quick, elegant trifecta dessert. Another fun idea is to turn slices into petite cake sandwiches, sandwiching in lemon marmalade or mascarpone cheese for extra indulgence. For casual gatherings, serve it family-style on a wooden board garnished with edible flowers and fresh herbs like mint or thyme to add a beautiful herbal note and pop of color.
Make Ahead and Storage
Storing Leftovers
After you’ve indulged, wrap any leftover Lemon Cream Cheese Pound Cake Recipe tightly in plastic wrap or store it in an airtight container to preserve freshness. It’ll stay moist and flavorful at room temperature for up to three days—perfect for enjoying slices over a few leisurely mornings or as a midday pick-me-up.
Freezing
If you want to keep this cake even longer, freeze it! Wrap the cooled cake securely in plastic wrap and then in foil, or place slices in a freezer-safe container with parchment paper between layers. This way, the cake stays protected from freezer burn and maintains its delicious texture for up to three months. Just thaw in the fridge overnight before serving.
Reheating
When it’s time to enjoy your saved slices, a gentle reheating brings back that fresh-from-the-oven warmth. Microwave slices for 15-20 seconds or warm in a low oven (about 300°F or 150°C) for 5-10 minutes wrapped in foil. Pair warmed slices with a bit of butter or cream cheese spread to amplify that melt-in-your-mouth goodness.
FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract can be used in a pinch, fresh lemon juice and zest provide a much brighter, more natural citrus flavor that really defines the Lemon Cream Cheese Pound Cake Recipe. Fresh ingredients lend that zesty punch and fresh aroma that extracts can’t fully replicate.
What type of cream cheese works best for this cake?
Regular full-fat cream cheese that’s softened at room temperature works best. It ensures the batter is smooth and rich. Avoid low-fat or flavored cream cheeses, as these can alter the texture and flavor balance.
Can I substitute all-purpose flour with gluten-free flour?
Yes, you can substitute gluten-free flour blends made for baking, but results may vary. Look for blends that include xanthan gum or other binding agents to mimic gluten’s elasticity. Expect a slightly different crumb texture, but the lemon and cream cheese flavors will remain delightful.
How do I know when the pound cake is fully baked?
Use a toothpick or thin skewer inserted into the center of the cake. If it comes out clean or with just a few moist crumbs, the pound cake is done. Avoid opening the oven door too often during baking to prevent sinking.
Can I double the recipe to make a larger cake?
Absolutely! You can double the ingredients for a larger loaf or even bake in two pans for sharing. Just make sure not to overfill your pans and adjust baking time accordingly—start checking for doneness a little earlier and keep an eye on how the cake bakes.
Final Thoughts
This Lemon Cream Cheese Pound Cake Recipe is truly one of those recipes that turns simple ingredients into something deeply satisfying and memorable. Whether you’re a longtime lover of pound cake or just discovering its charm, the perfect balance of tart lemon and creamy richness here is irresistible. So go ahead, bake a loaf, share it with loved ones, and savor every delicious slice. You’ll be so glad you did!
Print
Lemon Cream Cheese Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf cake (about 10-12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Pound Cake is a moist and rich dessert bursting with fresh lemon flavor and creamy texture. Made with softened cream cheese, butter, and fresh lemon zest and juice, this classic pound cake is perfect for any occasion and pairs beautifully with tea or coffee.
Ingredients
Wet Ingredients
- 8 oz softened cream cheese
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 Tbsp lemon zest (from about 2 lemons)
- 2 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Prep and Combine Wet Ingredients: Preheat your oven to 325°F (163°C) and grease your loaf pan well. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, fresh lemon juice, and lemon zest until combined.
- Mix Dry Ingredients Separately: In another bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution and prevent lumps.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture in batches, folding gently after each addition. Mix just until combined to avoid overworking the batter, which could make the cake dense.
- Bake to Perfection: Pour the batter evenly into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Check the cake with a toothpick near the end of baking to avoid overbaking and drying it out.
- Lemon zest and juice can be adjusted to taste for more or less tangy flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
