This Lemon Cream Cheese Pound Cake is a classic dessert with a rich, buttery texture and a bright citrus twist. The addition of cream cheese makes the cake extra soft and moist, while fresh lemon juice and zest give it a refreshing flavor that perfectly balances the sweetness. Finished with a smooth lemon glaze, this cake is ideal for holidays, gatherings, or any time you want a homemade treat that feels special.
Ingredients
For the Cake
- 1½ cups (340 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons fresh lemon zest
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 2 cups (240 g) powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 tablespoon milk or heavy cream
For Garnish
- Thin lemon slices
- Crushed shortbread cookies or cake crumbs
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth, creamy, and fluffy—about 3 minutes.
Gradually add the sugar and continue beating until the mixture becomes light and well combined.
Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Stir in the lemon zest, fresh lemon juice, and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, mixing gently just until combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared Bundt pan and smooth the top evenly.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
How to Make the Lemon Glaze
In a bowl, whisk together powdered sugar, fresh lemon juice, and milk (or cream) until smooth and pourable. Adjust the consistency by adding more sugar or lemon juice if needed.
Drizzle the glaze generously over the fully cooled cake, allowing it to gently run down the sides.
Finishing Touch
Decorate with thin lemon slices and a sprinkle of crushed shortbread cookies or cake crumbs for added texture and presentation.
Let the glaze set for about 15 minutes before slicing and serving.
Serving Tip
This cake tastes even better the next day as the lemon flavor deepens. Serve it with coffee or tea for a perfect sweet treat.
Enjoy this rich and zesty Lemon Cream Cheese Pound Cake—soft, moist, and full of citrus flavor.
