What happens when you combine rich cream cheese, bright lemon zest and classic pound cake magic? This Lemon Cream Cheese Pound Cake is what happens an ultra-moist, perfectly dense yet fluffy dessert that is become my family’s favorite.
I discovered this recipe by happy accident when my strawberry cream cheese pound cake plans fell through (I’d bought way too much cream cheese for that recipe). Rather than waste ingredients. I experimented with this citrusy variation and created what might just be the best pound cake you’ll ever taste:
Why We Love This Lemon Pound Cake Recipe
I recently baked a lemon dump cake that turned out so delicious. Today i tried something new Lemon Pound Cake and I am excited to share the recipe with you. Lemon and cream cheese are my husband’s favorites so I wanted to make something special for him.
- The lemon cream cheese pound cake recipe is a very Moist soft and rich creamy flavorful dessert.
- No more equipment is needed to make this recipe.
- Perfect for tea time, even the best dessert for a friend and special guest.
- This Lemon pound cake recipe is easy to make, and everyone loves it!
Simple Ingredients for a Flawless Homemade Pound Cake
- 1 cup (226g) unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- 1½ cups (300g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest (from 1 lemon)
- 1¾ cups (220g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
How to Make Lemon Cream Cheese Pound Cake (Step-by-Step)
Prepare the Cake Pan
- First get your baking tin ready. If you have a Bundt pan (those pretty shaped ones) great! If you don’t have that use a loaf pan or any deep cake tin..
- Grease the pan well with butter especially in all the corners and edges. This prevents the cake from sticking.
Make the Butter
- Take softened butter. It should be soft enough to spread. Whip the butter on medium-high speed for 3 minutes.It should turn creamy and fluffy.
- This step adds air to the batter making your lemon cream cheese pound cake soft and fluffy.
Add Cream Cheese
- Add full-fat cream cheese to the whipped butter.
- Mix for 1 minute until smooth and well combined.
Add Lemon Zest
- Grate the zest of 1 lemon directly into your batter.
- Whip for 10-15 seconds until evenly combined.This spreads the bright lemon flavor throughout.
- This gives your cake a fresh lemony taste making it a real lemon cream cheese pound cake.
Add Sugar
- Add sugar and start mixing on low speed then whip it on high for 2–3 minutes.
- The batter will become smooth and fluffy.
Add Eggs
- Crack & Whisk: Lightly beat 5 large eggs in a bowl.
- Slow Mixing: Add to batter 1 tablespoon at a time mixing fully after each.
Add Vanilla Extract
- Add about 1 teaspoon of vanilla extract.
- Mix it in gently.This will enhance the flavor of your lemon cake.
Add the Dry Ingredients
- Now sift together
- Plain flour
- Baking powder
- Pinch of salt
Add the dry mixture to your wet batter.
First, mix by hand to avoid making a mess.Then mix gently with the mixer on the lowest speed just until combined. Don’t over-mix. Stop as soon as everything comes together.
Pour the Batter into the Pan
- Spoon the batter into your greased cake tin a little at a time.
- Level the top gently with a spatula.
Bake the Cake
- Bake the cake at 50 minutes
- Don’t open the oven door during baking. Check after 40 minutes using a skewer:
- Your cake is ready when a toothpick poked in the center comes out clean—no wet batter means it’s baked to perfection. If it has wet batter on it bake for 5 minutes more.
Cool and Serve
- Once it is done let the cake cool fully in the tin. Then gently remove it.
- Dust the top with a little icing sugar for a nice look.
- Slice it and enjoy your delicious lemon cream cheese pound cake – soft, rich and full of lemony goodness.
Baking Tips for a Soft & Fluffy Pound Cake Every Time
- Cold butter, eggs make the cake dense. Let everything sit out until your butter feels like softened ice cream.
- Beat butter and sugar until it looks like whipped cream (5 full minutes!).
- Crack all eggs in a bowl whisk with a fork. Drizzle into batter super slow while mixing no weird lumps.
- Fold dry stuff in just until it disappears. Overmixing makes bouncy cake (and not in a good way).
- First 10 mins: Crank the heat to get that rise
- Then lower temp lets the inside cook without burning
- Pull it out before it is totally clean crumbs are okay.It keeps cooking as it cools.
- Wrap warm cake in cling film trap steam to make it insanely moist the next day.
Try More Easy Dessert Recipes with Cream Cheese
Guava and Cheese Pastries
Strawberry Cheesecake Dump Cake
Strawberry Cheesecake Cookies
Apple cheesecake bars
Ingredient Variations & Substitutions
- No Lemon? Use orange zest or vanilla instead.
- No cream cheese? Just use the same amount of Greek yogurt or sour cream instead.
- Want to make it gluten-free and egg-free?Just mix 5 tablespoons of ground flaxseed with 15 tablespoons of water.Let it sit for 5 minutes that is your simple egg substitute.
- No caster sugar use regular white sugar works fine.
- Using honey? you can use a little less than the sugar quantity.
Nutritional Information
Each serving contains 15g total fat (8.6g saturated), 0g trans fat, 0.9g polyunsaturated fat, 4.3g monounsaturated fat, 92mg cholesterol, 178mg sodium, 44g carbohydrates, 0.5g fiber, and 31g sugar.
Source: nutritionix
Final Thoughts
This lemon cream cheese pound cake is soft, rich and full of fresh lemon flavor perfect for any day you need a little pick-me-up.Whether you are baking it for guests or just treating yourself it is simple satisfying, and sure to make your kitchen smell amazing. Try it and let me know how it went!
Equipment You Will Need
“Some kitchen tools and ingredients are linked to Amazon. If you buy through these links, I may earn a small commission at no extra cost to you.”
Why This Is the Best Cream Cheese Pound Cake You’ll Ever Make
Ingredients
- 1 cup unsalted butter
- 8 oz (226g) cream cheese
- 1½ cup granulated sugar
- 4 Large eggs
- 1 tbsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1¾ cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
Instructions
- Grease a Bundt pan or loaf tin with butter.
- Beat softened butter for 3 minutes until fluffy.
- Mix in cream cheese until smooth.
- Grate zest of 1 lemon into the batter. Mix briefly.
- Beat sugar into the mixture for 2–3 minutes until creamy.
- Whisk eggs and slowly add while mixing.
- Stir in vanilla extract and lemon juice.
- Sift flour, baking powder, and salt. Gently fold into the batter.
- Pour batter into the pan. Bake at 350°F (175°C) for 50 minutes.
- Insert a toothpick. If it comes out clean, it’s done.
- Let cool completely. Dust with powdered sugar and enjoy!
Baking Tips
- Use room-temperature ingredients.Don’t overmix your batter.Wrap warm cake in cling film to keep it moist.Crumbs on toothpick = done. It continues cooking as it cools.
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