This Lemon Cream Cheese Pound Cake is a rich, buttery, incredibly moist cake filled with bright fresh lemon flavor and a delicious cream cheese richness. It has the classic dense yet tender texture you expect from a traditional pound cake, while fresh lemon zest and lemon juice give every bite a refreshing citrus flavor.
Adding cream cheese to pound cake creates an exceptionally soft and moist crumb. The cream cheese also adds a subtle tanginess that balances the sweetness of the cake and makes the lemon flavor taste even brighter.
This Lemon Cream Cheese Pound Cake recipe is perfect for spring and summer gatherings, Easter, Mother’s Day, birthdays, afternoon tea, Sunday dinners, potlucks, brunches, holidays, or simply whenever you’re craving a homemade lemon dessert.
The cake is baked in a Bundt pan, giving it an elegant shape that looks beautiful with very little decorating. A simple homemade lemon glaze can be drizzled over the cooled cake, allowing the glaze to run down the sides and settle into the ridges of the cake.
For even more lemon flavor, use plenty of fresh lemon zest in the batter and fresh lemon juice in both the cake and glaze. The natural oils in the lemon zest provide an intense citrus aroma that bottled lemon flavoring cannot completely reproduce.
The cake is delicious on its own, but it can also be served with whipped cream, fresh berries, strawberries, blueberries, raspberries, or a scoop of vanilla ice cream.
If you’re searching for a moist lemon pound cake, a classic cream cheese pound cake, or an easy homemade lemon Bundt cake, this recipe is a wonderful choice. It produces a beautiful golden cake with a tender interior, rich buttery flavor, and plenty of fresh lemon brightness.
Ingredients
For the Lemon Cream Cheese Pound Cake
- 1 ½ cups unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Lemon Glaze
- 2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon melted butter, optional
Optional Garnishes
- Fresh lemon zest
- Thin lemon slices
- Fresh berries
- Powdered sugar
- Whipped cream
- Mint leaves
Preparation
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C).
A slightly lower oven temperature helps the pound cake bake evenly and develop its characteristic dense, tender texture without becoming overly dark on the outside before the center is finished.
Step 2: Prepare the Bundt Pan
Generously grease a 10- to 12-cup Bundt pan with softened butter or baking spray.
Dust the inside lightly with flour, making sure to coat the ridges and center tube thoroughly.
Tap out any excess flour.
Properly preparing the Bundt pan is especially important because the cake is rich and moist and needs to release cleanly after baking.
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