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Lemon Cream Cheese Pound Cake Recipe

Lemon Cream Cheese Pound Cake is a rich, moist, and tangy dessert combining cream cheese and lemon zest for a luscious flavor. This classic pound cake is perfect for any occasion, finished with a sweet lemon glaze that adds a bright, zesty touch to every bite.
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Prep Time 20 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 23 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 1036 kcal

Equipment

  • 12-cup bundt pan
  • Electric hand-held mixer
  • Medium mixing bowls (at least two)
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cake tester or toothpick

Ingredients
  

  • 1 tablespoon lemon extract
  • 3 cups sugar
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 6 large eggs
  • 1/3 cup fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 8-ounce box cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsalted butter softened

Glaze

  • 2 4 tablespoons fresh lemon juice
  • 2 cups powdered sugar sifted

Instructions
 

  • Preheat your oven to 325ºF (163ºC) and grease a 12-cup bundt pan.
  • In a medium bowl, beat together the butter and cream cheese with an electric hand mixer until smooth and creamy.
  • Gradually add the sugar while mixing on medium speed until the mixture becomes light and fluffy.
  • Add the eggs one at a time, mixing just until each yolk disappears. In another bowl, whisk the flour and salt, then add these dry ingredients alternately to the butter mixture with the lemon juice, beginning and ending with flour.
  • Mix on low speed after each addition until just combined.
  • Stir in the lemon zest, lemon extract, and vanilla extract until evenly incorporated.
  • Pour the batter into the prepared bundt pan and bake for 1 hour and 30–35 minutes, or until a cake tester inserted in the center comes out clean.
  • Let the cake cool in the pan on a wire rack for 10 to 15 minutes before removing it to cool completely.
  • For the glaze, mix powdered sugar with lemon juice until smooth and pourable, adjusting lemon juice gradually.
  • Drizzle the glaze over the cooled cake.
  • Let it set before serving.

Notes

  • For best results, use room temperature butter, cream cheese, and eggs to ensure a smooth batter and even baking.
  • Alternate adding the flour mixture and lemon juice to prevent overmixing and keep the cake tender.
  • Use fresh lemon zest and high-quality lemon extract to maximize bright, natural lemon flavor.