Lemon Cream Cheese Pound Cake Recipe is a soft, moist texture with a rich buttery taste and a fresh hint of lemon in every slice.
I wanted a homemade cake that felt rich and creamy but still had a light citrus flavor. The cream cheese gives the cake a tender texture, while fresh lemon juice and zest add just the right amount of tanginess.
After coming across this lemon cream cheese pound cake recipe in a baking video, I was inspired to make my own version. Now, let me walk you through the steps to prepare lemon cream cheese pound cake recipe.
Why I Love This Recipe?
I love this lemon cream cheese pound cake recipe because the cake comes out soft, moist, and buttery with a lovely fresh lemon taste.
The cream cheese gives the crumb a rich texture, while the lemon juice and zest add a little tang that keeps the sweetness balanced.
The lemon glaze is another favorite part of mine because it adds a sweet, citrusy finish to every slice. I also like that the ingredients are easy to find, and the steps are simple enough for home bakers.
Lemon cream cheese pound cake recipe is a lovely cake to make and share with family and friends.
How To Prepare Lemon Cream Cheese Pound Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Main Kitchen Utensils
- 10-inch Bundt Pan
- Electric Hand Mixer
- Large Mixing Bowl
- Measuring Cups and Spoons
- Rubber Spatula
Ingredients
For The Cake
- 1 cup (227 g) unsalted butter, softened
- 8 oz (227 g) cream cheese, softened to room temperature
- 1½ cups (300 g) granulated sugar
- 4 large eggs (200 g), at room temperature
- 2½ cups (300 g) cake flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
- 2 tablespoons (30 g) fresh lemon juice
- 2 tablespoons (12 g) freshly grated lemon zest
- 1 teaspoon (5 g) vanilla extract
- 2 tablespoons (30 g) vegetable oil
For Lemon Glaze
- 1½ cups (180 g) powdered sugar
- 2–3 tablespoons (30–45 g) fresh lemon juice
How To Make Lemon Cream Cheese Pound Cake
Step 1
Preheat the oven to 325°F (163°C). Grease a 10-inch Bundt pan with butter or baking spray, then lightly dust it with flour to prevent sticking.
Step 2
Place the softened butter, cream cheese, and granulated sugar in a large mixing bowl. Beat for 3–5 minutes until creamy, smooth, and fluffy.
Step 3
Add the eggs one at a time, mixing well after each addition. Pour in the vegetable oil, lemon juice, lemon zest, and vanilla extract, then mix until everything blends together.
Step 4
In another bowl, whisk the cake flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, mixing on low speed until no dry flour remains.
Step 5
Pour the batter into the prepared Bundt pan and spread it evenly. Gently tap the pan on the counter to remove any large air bubbles.
Step 6
Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7
Take the cake out of the oven and let it cool in the pan for 15–20 minutes. Turn it carefully onto a wire rack and leave it until completely cool.
Step 8
Mix the powdered sugar with 2 tablespoons of lemon juice until you get a smooth glaze. Drizzle it over the cooled cake and let it set before cutting into slices.
Nutrition Facts Of Lemon Cream Cheese Pound Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 465 kcal |
| Carbohydrates | 59 g |
| Protein | 6 g |
| Fat | 23 g |
| Saturated Fat | 14 g |
| Cholesterol | 115 mg |
| Sugar | 39 g |
| Fiber | 1 g |
| Sodium | 220 mg |
What Makes Recipe So Delicious And Appealing?
The secret behind this Lemon Cream Cheese Pound Cake is its soft, moist crumb, rich buttery flavor, and fresh lemon taste. Cream cheese keeps the cake tender, while cake flour gives it a fine, delicate texture.
Fresh lemon juice and zest add a little tanginess that balances the sweetness. As the lemon cream cheese pound cake recipe bakes, it develops a light golden crust, and the sweet lemon glaze adds a lovely finishing touch.
Every slice has a rich buttery taste with just the right amount of refreshing citrus flavor.
Secrets To Perfect Tips
1. Bring the butter, cream cheese, and eggs to room temperature before mixing to create a smooth, even batter.
2. Cream the butter, cream cheese, and sugar for 3–5 minutes to achieve a light, fluffy texture.
3. Measure the cake flour carefully and avoid packing it into the measuring cup to prevent a dense cake.
4. Add the flour gradually and mix just until combined to keep the crumb soft and tender.
5. Let the cake cool completely before adding the lemon glaze so it stays thick and coats the top nicely.
Ways To Use It Lemon Cream Cheese Pound Cake Recipe?
1. Serve a slice with hot coffee for a relaxing breakfast or afternoon treat.
2. Add fresh strawberries, blueberries, or raspberries on the side for a fruity touch.
3. Enjoy it with a scoop of vanilla ice cream for a delicious dessert.
4. Serve alongside whipped cream and fresh lemon slices for extra freshness.
5. Cut into small pieces and arrange on a dessert platter for family gatherings or special celebrations.
Does This Cake Have Any Nutritional Benefits?
Yes, this lemon cream cheese pound cake offers a few nutritional benefits from its everyday ingredients. Eggs provide protein, vitamin B12, and choline, which support normal body functions.
Cream cheese and butter contribute calcium and vitamin A, although they also add saturated fat. Fresh lemon juice and zest contain small amounts of vitamin C and plant compounds.
Cake flour supplies carbohydrates that provide energy. I consider this a rich dessert best enjoyed in moderate portions as part of a balanced eating pattern.
Proper Storage
To keep the lemon cream cheese pound cake recipe soft and fresh, let lemon cream cheese pound cake recipe cool completely before putting it away.
Store leftover slices in an airtight container in the refrigerator for up to 5 days. If you want to save some for later, wrap individual slices tightly in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months.
When you’re ready to enjoy a slice, take lemon cream cheese pound cake recipe out of the fridge and leave it at room temperature for about 20–30 minutes.
Frequently Asked Questions
Can I Make This Cake Ahead Of Time?
Yes, you can bake the cake one day ahead. Let it cool completely, wrap it tightly, and refrigerate it until serving. Add the lemon glaze before serving for the freshest appearance.
Why Did My Pound Cake Turn Out Dense?
Overmixing the flour or using cold ingredients can affect the cake’s texture. Bring the butter, cream cheese, and eggs to room temperature before preparing the batter.
Can I Use All-Purpose Flour Instead Of Cake Flour?
Yes, all-purpose flour works as a substitute, although the cake may have a slightly firmer crumb. Cake flour generally produces a softer, finer texture.
How Do I Know When The Cake Is Fully Baked?
Insert a wooden toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I Make The Lemon Glaze Thicker?
Yes, add more powdered sugar a tablespoon at a time until the glaze reaches your preferred thickness. For a thinner consistency, mix in a little extra lemon juice.
Conclusion
I hope you give this Lemon Cream Cheese Pound Cake a try in your kitchen. lemon cream cheese pound cake has a soft, buttery texture with a fresh lemon taste and a sweet glaze that makes it hard to resist.
You only need a few everyday ingredients to bake a lemon cream cheese pound cake recipe your family can enjoy. Serve lemon cream cheese pound cake recipe with a cup of coffee or tea, share a few slices with loved ones, and let me know how your cake turns out. I’d love to hear what you think!
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Lemon Cream Cheese Pound Cake Recipe
Equipment
- 10-inch Bundt Pan
- Electric hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
Ingredients
For The Cake
- 1 cup 227 g unsalted butter, softened
- 8 oz 227 g cream cheese, softened to room temperature
- 1½ cups 300 g granulated sugar
- 4 large eggs 200 g, at room temperature
- 2½ cups 300 g cake flour
- 1 teaspoon 4 g baking powder
- ½ teaspoon 3 g salt
- 2 tablespoons 30 g fresh lemon juice
- 2 tablespoons 12 g freshly grated lemon zest
- 1 teaspoon 5 g vanilla extract
- 2 tablespoons 30 g vegetable oil
For Lemon Glaze
- 1½ cups 180 g powdered sugar
- 2 –3 tablespoons 30–45 g fresh lemon juice
Instructions
Step 1
- Preheat the oven to 325°F (163°C). Grease a 10-inch Bundt pan with butter or baking spray, then lightly dust it with flour to prevent sticking.
Step 2
- Place the softened butter, cream cheese, and granulated sugar in a large mixing bowl. Beat for 3–5 minutes until creamy, smooth, and fluffy.
Step 3
- Add the eggs one at a time, mixing well after each addition. Pour in the vegetable oil, lemon juice, lemon zest, and vanilla extract, then mix until everything blends together.
Step 4
- In another bowl, whisk the cake flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, mixing on low speed until no dry flour remains.
Step 5
- Pour the batter into the prepared Bundt pan and spread it evenly. Gently tap the pan on the counter to remove any large air bubbles.
Step 6
- Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7
- Take the cake out of the oven and let it cool in the pan for 15–20 minutes. Turn it carefully onto a wire rack and leave it until completely cool.
Step 8
- Mix the powdered sugar with 2 tablespoons of lemon juice until you get a smooth glaze. Drizzle it over the cooled cake and let it set before cutting into slices.
Notes
Nutrition Facts
Calories: 465 kcal | Carbohydrates: 59 g | Protein: 6 g | Fat: 23 g | Saturated Fat: 14 g | Cholesterol: 115 mg | Sugar: 39 g | Fiber: 1 g | Sodium: 220 mg