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Lemon Cream Cheese Pound Cake

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This Lemon Cream Cheese Pound Cake is pure sunshine in every bite! Bursting with tangy lemon flavor, rich cream cheese, and a buttery crumb, it’s the kind of cake that feels both luxurious and comforting. Topped with a sweet, glossy lemon glaze, it’s perfect for brunch, holidays, or any time you want a bright, homemade dessert that impresses.

Why You’ll Love This Recipe

  • 🍋 Fresh lemon flavor: Zest and juice infuse every layer with citrus brightness.
  • 🧈 Rich and moist: Cream cheese and butter create a soft, velvety crumb.
  • 🎂 Beautiful presentation: Bakes up golden and elegant in a bundt pan.
  • ☕ Perfect for any occasion: Ideal with tea, coffee, or as a show-stopping dessert.

Ingredients

For the Cake

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat butter, cream cheese, and sugar on medium speed until light and fluffy (about 3–4 minutes).
  4. Add Eggs and Flavoring: Beat in the eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  8. Prepare the Glaze: In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.

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