There’s something timeless and elegant about a perfectly baked pound cake, and this Lemon Cream Cheese Pound Cake has quickly become one of my favorite go-to desserts when I want something rich yet refreshing. The cream cheese makes the crumb velvety smooth and indulgent, while the lemon extract brings a bright, citrusy burst that keeps each bite light and full of flavor.

Whether you’re making it for a family gathering, a brunch spread, or just to treat yourself to a slice with your morning coffee, this cake always impresses. It’s easy to prepare, bakes up beautifully in a Bundt pan, and has that classic balance of sweet and tart that keeps everyone coming back for seconds.

Here’s exactly how I make this buttery, citrus-infused pound cake that feels like sunshine on a plate.

Why You’ll Love This Lemon Cream Cheese Pound Cake

• Incredibly moist and buttery thanks to cream cheese and real butter
• Bright lemon flavor that’s both fresh and vibrant
• Perfect for gatherings, brunch, or tea time
• Easy to make with simple, pantry-friendly ingredients
• Stores well and tastes even better the next day

Ingredients You’ll Need

• 1 1/2 cups butter, room temperature
• 8 oz cream cheese, room temperature
• 6 large eggs, room temperature
• 3 cups granulated white sugar
• 3 cups all-purpose flour
• 1 tablespoon lemon extract

How to Make Lemon Cream Cheese Pound Cake

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease a 10-cup tube pan or Bundt pan with solid vegetable shortening and dust with sugar, or use a cake release spray for easy removal.

2. Beat the Butter and Cream Cheese

In the bowl of an electric mixer, beat together the butter and cream cheese until smooth and creamy. This base will make the cake incredibly rich and tender.

3. Add the Sugar

Gradually add the granulated sugar, beating well after each addition. The mixture will become light and fluffy, and you’ll notice it brighten slightly in color.

4. Incorporate the Eggs

Add the eggs, one at a time, beating well after each one to ensure the batter stays smooth and well-mixed.

5. Add the Flour

Slowly add the all-purpose flour, mixing on low speed just until combined. Be careful not to overmix — you want a silky batter, not a dense one.

6. Add Lemon Flavor

Pour in the lemon extract and give the batter one final mix until everything is well combined.

7. Pour and Bake

Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few dry crumbs.

8. Cool and Invert

Allow the cake to cool in the pan on a wire rack for 15 minutes. Then invert it onto a serving tray and let it cool completely before slicing.

9. Store

Once cooled, store the cake in an airtight container at room temperature for 3 to 4 days. The flavor only deepens and gets better over time.

Tips for the Best Lemon Pound Cake

• Make sure all your ingredients are at room temperature for a smooth batter.
• Don’t rush the creaming process — beating the butter, cream cheese, and sugar until light and fluffy is key to a tender cake.
• Use high-quality lemon extract for the brightest, most natural flavor.
• If you like extra lemon punch, add the zest of one fresh lemon to the batter.
• Dust the Bundt pan with sugar instead of flour for a beautiful caramelized crust.

Delicious Ways to Serve

• Drizzle with a lemon glaze (mix powdered sugar with lemon juice) for extra sweetness.
• Top with fresh berries like strawberries or blueberries.
• Serve with whipped cream or a scoop of vanilla ice cream for a decadent treat.
• Pair with coffee or Earl Grey tea for a simple, elegant dessert moment.

Frequently Asked Questions

Q: Can I freeze this pound cake?
A: Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Q: Can I use fresh lemon juice instead of lemon extract?
A: Lemon extract is more concentrated and gives a stronger flavor. If you prefer fresh lemon juice, pair it with lemon zest to enhance the flavor.

Q: How do I prevent the cake from sticking to the pan?
A: Grease thoroughly with shortening and dust with sugar, or use a baking spray designed for Bundt pans. Cooling the cake for 15 minutes before inverting also helps.

Q: Can I use a loaf pan instead of a Bundt pan?
A: You can, but divide the batter between two loaf pans and adjust the baking time accordingly (usually 55-60 minutes).

Sweet, Buttery, and Bursting with Lemon

This Lemon Cream Cheese Pound Cake is a timeless dessert that never fails to impress. The velvety texture, rich buttery flavor, and bright lemony notes make it the kind of cake you’ll want to make again and again — whether it’s for special occasions or just to have something sweet on the counter.

If you bake it, let me know how it turned out! Add your favorite toppings or enjoy it just as it is. Either way, each slice is a perfect bite of sunshine.