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Lemon Cream Cheese Pound Cake Recipe

Megan
Lemon cream cheese pound cake is a decadent, dense and buttery lemon pound cake made with cream cheese. Top this lemon cake with a sweet and tart lemon glaze for even more lemon flavor. Enjoy this easy to make, old fashioned lemon pound cake for breakfast, brunch or dessert.
5 from 7 votes
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Holiday
Cuisine American
Servings 12 servings

Equipment

  • 1 10 inch (12 cup) capacity bundt pan
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 1 zester

Ingredients
  

Lemon Cream Cheese Pound Cake

  • 3 cups (360 g) all purpose flour
  • ½ teaspoon salt
  • 2½ cups (500 g) granulated sugar
  • 4 lemons, zested
  • 1½ cups (339 g) unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 6 large eggs (US), room temperature
  • 2 teaspoons (10 ml) lemon extract
  • 1 teaspoon (5 ml) vanilla extract
  • ¼ cup (59 ml) lemon juice

Lemon Glaze

  • 1½ cups (180 g) powdered sugar
  • 3 - 4 tablespoons (45 - 60 ml) lemon juice
  • 1 lemon for zesting, optional

Instructions
 

  • Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position in your oven. 
    Grease a 10-inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan.
  • In a large bowl, whisk the flour and salt together until well combined. 
    3 cups (360 g) all purpose flour, ½ teaspoon salt
  • In a small bowl whisk or use your fingers to mix the lemon zest and sugar together until a wet, sand like consistency forms. 
    2½ cups (500 g) granulated sugar, 4 lemons, zested
  • In the bowl of a stand mixer fitted with paddle attachment, beat the butter and cream cheese together on low until smooth and well combined.
    On low, mix in the lemon sugar. Once all the sugar has been added, cream the mixture on medium speed until light and fluffy. 
    1½ cups (339 g) unsalted butter, room temperature, 8 oz. cream cheese, room temperature
  • On low mix in the eggs, vanilla extract and lemon extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.
    6 large eggs (US), room temperature, 2 teaspoons (10 ml) lemon extract, 1 teaspoon (5 ml) vanilla extract
  • By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the lemon juice until the batter is just combined.
    ¼ cup (59 ml) lemon juice
  • Evenly scoop the cream cheese lemon pound cake batter into the prepared bundt pan. 
    Bake the pound cake for 60 - 70 minutes or until a toothpick inserted into the center of the  pound cake comes out with a few moist crumbs.
  • Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. 
  • Make the lemon glaze by whisking the powdered sugar with lemon  juice until well combined. If needed add more juice for a thinner glaze or more sugar for a thicker glaze. 
    1½ cups (180 g) powdered sugar, 3 - 4 tablespoons (45 - 60 ml) lemon juice
  • Pour the glaze over the cooled lemon cream cheese cake. Serve topped with with more lemon zest if you like. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.
    1 lemon for zesting, optional

Notes

Store leftover pound cake: Place the slices in an airtight container at room temperature for 4 - 5 days. Transfer to the fridge for another 1 - 2 days.
See Variations section to make this recipe in (2) 9x5 loaf pans.
Keyword Cream Cheese Lemon Pound Cake, Lemon Cream Cheese Pound Cake, Lemon Pound Cake with Cream Cheese, Pound Cake Recipe
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