Lemon Cream Cheese Pound Cake

If sunshine could be baked into a dessert, this lemon cream cheese pound cake would be it. It’s buttery, dense in all the right ways, and bursting with bright lemon flavor that’ll wake up your taste buds and have you swooning with every bite. The cream cheese gives it a tangy richness, and the lemon? Oh, the lemon! It brings that zesty punch that cuts through the sweetness and makes this cake downright addictive.

Whether you’re baking for brunch, afternoon tea, or just because you need something delicious in your life, this cake delivers comfort with a citrusy twist. It smells amazing while baking (like, call-the-neighbors good), and tastes even better the next day if you can wait that long. Trust me, this is one of those cakes that makes you look like a baking genius without breaking a sweat.

Why You’ll Love Lemon Cream Cheese Pound Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect with coffee for breakfast, served warm with whipped cream for dessert, or even used as a base for a summery shortcake.

Budget-Friendly: Simple pantry staples and a few lemons are all you need to whip up this show-stopping treat.

Quick and Easy: While it bakes low and slow, the prep is super simple. No fancy techniques just classic baking at its best.

Customizable: You can glaze it, dust it with powdered sugar, or even swirl in some blueberries or raspberries for a fruity twist.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Lemon Cream Cheese Pound Cake

Here’s what makes this cake truly special it’s a beautiful harmony of rich, tangy, sweet, and citrusy. Let’s break it down:

Butter: Provides that rich, melt-in-your-mouth texture. Use unsalted for better flavor control, and make sure it’s softened for smooth mixing.

Cream Cheese: Adds a subtle tang and extra moisture, making the cake soft and dense in the best way.

Sugar: Just the right amount of sweetness to balance out the lemon’s tartness and enhance the overall flavor.

Eggs: These bind everything together and give the cake structure while keeping it moist.

Lemon Zest and Juice: The zest brings out intense citrus aroma while the juice adds brightness. Together, they give this cake its signature zing.

Vanilla Extract: Adds warmth and depth to the flavor profile, making everything taste more “complete.”

All-Purpose Flour: The base of the cake. Gives it body and a fine, tender crumb.

Baking Powder and Salt: Just enough to give it a subtle lift and enhance the other flavors.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan to ensure an easy release and perfect shape.

Combine Ingredients: In a large bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla, lemon zest, and lemon juice.

Prepare Your Cooking Vessel: Make sure your pan is evenly greased and floured to prevent sticking. You can also use baking spray with flour for convenience.

Assemble the Dish: Gradually mix in the dry ingredients (flour, baking powder, salt) until just combined. Be careful not to overmix this keeps the cake tender.

Cook to Perfection: Pour the batter into your prepared pan and smooth out the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it near the end so it doesn’t overbake.

Finishing Touches: Let the cake cool in the pan for 10–15 minutes, then gently invert it onto a wire rack to cool completely. Once cooled, you can drizzle it with a lemon glaze or dust with powdered sugar.

Serve and Enjoy: Slice, serve, and watch it disappear! It’s delightful on its own or with a dollop of whipped cream and fresh berries.

Nutrition Facts:
Servings: 12 slices
Calories per serving: approx. 390–420

Notes
Preparation Time
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes

How to Serve Lemon Cream Cheese Pound Cake

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve warm with a scoop of vanilla ice cream or lemon sorbet for a refreshing contrast.
• Pair with fresh berries and a dollop of whipped cream for a light, fruity touch.
• Drizzle with a simple lemon glaze for an extra zingy finish.
• Enjoy with your morning coffee or afternoon tea it’s great any time of day.
• Toast a slice lightly and spread with lemon curd or butter for a heavenly treat.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Don’t skip the room-temperature ingredients they mix better and create a smoother batter.
• Use fresh lemon juice and zest for the brightest flavor bottled juice just doesn’t compare.
• If using a bundt pan, make sure to grease every crevice to prevent sticking.
• Let the cake cool fully before slicing for the cleanest cuts.
• Want more lemon flavor? Add an extra teaspoon of zest or a drop of lemon extract.
• This cake actually tastes better the next day wrap it tightly and let the flavors meld.
• Freeze extra slices for a future sweet craving just thaw at room temp when ready.
• For an ultra-moist texture, add a tablespoon of sour cream or Greek yogurt to the batter.
• Dust with powdered sugar right before serving for a pretty presentation.
• Add a glaze with powdered sugar and lemon juice if you want it extra lemony and glossy.

FAQ’s

1. Can I make this cake ahead of time?
Yes! It keeps beautifully for a few days and tastes even better after resting overnight.

2. Can I use a loaf pan instead of a bundt pan?
Absolutely. Just be sure to adjust the baking time and check for doneness with a toothpick.

3. Can I freeze this pound cake?
Yes, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months.

4. Why is my cake dry?
Overbaking is usually the culprit check your oven temp and pull it out when a toothpick comes out clean.

5. Can I add berries or nuts to the batter?
Definitely! Blueberries, raspberries, or chopped pecans make great additions.

6. What’s the best way to zest a lemon?
Use a microplane or fine grater, and only grate the yellow part not the bitter white pith underneath.

7. Can I substitute the cream cheese?
You can try sour cream or Greek yogurt, but cream cheese gives the best texture and flavor.

8. How do I make a glaze for this cake?
Mix powdered sugar with a little lemon juice until smooth and drizzle over the cooled cake.

9. Can I use bottled lemon juice?
Fresh lemon juice is always best for flavor, but bottled works in a pinch.

10. How should I store leftovers?
Keep the cake wrapped tightly at room temperature for up to 3 days, or refrigerate for longer shelf life.

Conclusion

This lemon cream cheese pound cake is pure joy in every slice rich, moist, and filled with citrusy brightness that’ll lift your mood and your taste buds. It’s the kind of cake that feels fancy but is secretly so easy to make, and once you try it, it’ll quickly become one of your most treasured recipes. Bake it once and you’ll see: this one’s a keeper.

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