Lemon Cream Cheese Pound Cake: A Slice of Sunshine! 🍋🍰
There’s something magical about a perfectly moist and buttery pound cake—especially when it’s bursting with fresh lemon flavor! This Lemon Cream Cheese Pound Cake is the ultimate spring and summer dessert, with its tangy citrus zing, rich cream cheese texture, and soft, velvety crumb.
Whether you’re serving it for brunch, dessert, or just an afternoon pick-me-up, this cake is guaranteed to be a showstopper!
Why You’ll Love This Recipe
✔ Super Moist & Buttery – Thanks to cream cheese and butter, this cake is ultra-soft.
✔ Bright, Tangy Lemon Flavor – The zest, juice, and extract bring citrusy freshness.
✔ No-Fail Pound Cake Texture – Dense but soft and rich, just as a classic pound cake should be!
✔ Perfect for Any Occasion – Serve it plain, glazed, or topped with berries!
Ingredients You’ll Need
(Serves 8-10 | Prep Time: 15 minutes | Bake Time: 60-70 minutes)
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/4 cup lemon juice
👉 Optional Add-Ins for Extra Flavor:
✔ 1/2 teaspoon almond extract – Adds a subtle nutty depth.
✔ 1/2 cup sour cream – For an extra moist texture.
✔ 1/2 cup white chocolate chips – A sweet, creamy contrast to the lemon.
✔ 1 tablespoon poppy seeds – For a lemon-poppy seed twist!
How to Make Lemon Cream Cheese Pound Cake
1. Preheat the Oven
- Set your oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan or bundt pan.
2. Cream Butter & Cream Cheese
- In a large bowl, beat softened butter and cream cheese until smooth and creamy.
3. Add Sugar & Mix Until Fluffy
- Gradually add granulated sugar, beating until light and fluffy (about 3 minutes).
4. Incorporate Eggs
- Beat in the eggs one at a time, mixing well after each addition.
5. Add Extracts & Lemon Zest
- Stir in the vanilla extract, lemon extract, lemon zest, and lemon juice.
6. Combine Dry Ingredients
- In another bowl, whisk together:
✔ All-purpose flour
✔ Baking powder
✔ Salt
7. Mix Dry & Wet Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
💡 Tip: Don’t overmix! Overmixing can make the cake dense instead of light and tender.
8. Pour into Pan & Bake
- Pour the batter into the greased loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
💡 Tip: If the top is browning too quickly, tent it with foil for the last 15 minutes of baking.
9. Cool & Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy as is or with a lemon glaze!
Pro Tips for the Best Lemon Pound Cake
✔ Use Room Temperature Ingredients – This ensures a smooth, even batter.
✔ Don’t Skip the Lemon Zest – It’s where the most intense citrus flavor lives!
✔ Bake Low & Slow – 325°F keeps the cake moist and evenly baked.
✔ Let It Cool Completely – The flavors develop more as it cools.
Fun Variations to Try
🍋 Glazed Lemon Pound Cake – Drizzle with a simple lemon glaze (recipe below!).
🍓 Berry Lemon Cake – Stir in fresh raspberries or blueberries for a fruity twist.
🥥 Coconut Lemon Cake – Add 1/2 cup shredded coconut for a tropical touch.
🍫 Chocolate Lemon Cake – Swirl in melted white chocolate for an indulgent upgrade!
Lemon Glaze Recipe (Optional, but Highly Recommended!)
For an extra zingy, sweet finish, drizzle this easy lemon glaze over the cooled cake!
🛒 Ingredients:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1-2 tablespoons milk (for desired consistency)
👩🍳 Instructions:
- In a bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk.
- Drizzle over the cooled pound cake.
- Let it set for 10 minutes before slicing.
💡 Tip: Want extra crunch? Sprinkle chopped almonds or coconut flakes over the glaze!
What to Serve with Lemon Pound Cake
This rich, citrusy cake pairs perfectly with:
☕ A Cup of Tea or Coffee – The tangy lemon balances the warm, roasted flavors.
🍦 Vanilla Ice Cream – A creamy, cool contrast to the bright lemon.
🍓 Fresh Berries & Whipped Cream – A light, refreshing topping.
🍋 Lemon Curd – For an extra lemony kick!
FAQs About Lemon Cream Cheese Pound Cake
Q: Can I make this cake ahead of time?
A: Yes! It actually tastes better the next day after the flavors meld.
Q: How do I store leftovers?
A: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Q: Can I freeze lemon pound cake?
A: Absolutely! Wrap in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is best for flavor, but bottled will work in a pinch!
A Citrusy, Creamy, & Irresistible Dessert!
This Lemon Cream Cheese Pound Cake is everything you want in a homemade dessert—rich, buttery, tangy, and irresistibly soft. Whether you glaze it, enjoy it plain, or pair it with fresh fruit, it’s a crowd-pleaser every time.
Try it out and let me know—what’s your favorite way to enjoy lemon cake? Drop a comment and share your baking tips! 🍋🍰✨
Lemon Cream Cheese Pound Cake – A Buttery, Citrusy Delight!
Ingredients
- 2 teaspoon almond extract
- 2 cup sour cream
- 2 cup white chocolate chips
- 1 tablespoon poppy seeds
- 2 cup shredded coconut
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the almond extract, lemon zest, and lemon juice.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- Fold in the white chocolate chips, poppy seeds, and shredded coconut.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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