Before I dive into the lemony goodness, let me just say thank you for being here. Every time you read, bake, or share these recipes, it fills me with joy. Whether you’re a long-time kitchen explorer or just dipping your spoon into baking, your presence means the world.
Now, let’s talk about this cake. Oh my goodness — Lemon Cream Cheese Pound Cake with a silky Cream Cheese Glaze — this one is everything. It’s rich, moist, and bursting with bright lemon flavor. The tang of the cream cheese, both in the cake and the glaze, gives it that bakery-style decadence we all love. I promised you versatile, and here’s proof! A classic with a twist that’s anything but boring!!
What Is Lemon Cream Cheese Pound Cake?
This is not your everyday pound cake. It starts with a velvety blend of butter and cream cheese, whipped until fluffy. Add in lemon juice, zest, and vanilla, and what you get is a rich, tender crumb that almost melts in your mouth.
Topped with a smooth cream cheese glaze that drips beautifully down the sides — it’s a showstopper. Whether for brunch, tea time, or a holiday dessert table, this cake knows how to shine.
Reasons to Love This Cake
- Unbelievably moist thanks to the cream cheese and butter combo
- Zingy lemon flavor that balances richness with brightness
- Perfect crumb – dense but tender, the way a pound cake should be
- Elegant presentation with a simple drizzle of glaze
- Keeps well and gets even better the next day!
What Does It Taste Like?
Imagine the perfect harmony of lemon tartness and sweet cream cheese richness. The buttery base gives it that signature pound cake depth, while the citrus lifts everything into something refreshing and light on the palate.
The glaze? Creamy, sweet, slightly tangy — it’s like the finishing touch you didn’t know you needed but can’t imagine skipping.
Why This Recipe Works
- Cream cheese adds structure and moisture
- Lemon zest infuses the batter with aromatic citrus oils
- Slow baking at 325°F ensures an even, golden crust and soft interior
- Glaze soaks slightly into the cake, giving bursts of sweet creaminess
Ingredients You’ll Need
For the Pound Cake:
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 ½ cups sifted powdered sugar
- 2 to 3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Tools You’ll Need
- 10-inch Bundt pan (greased + floured)
- Electric mixer (stand or hand)
- Mixing bowls
- Zester and juicer
- Cooling rack
- Sifter for powdered sugar (optional but recommended!)
Ingredient Swaps and Additions
- Citrus twist: Swap lemon with orange or lime for a new flavor profile
- Add berries: Blueberries or raspberries folded into the batter = heaven
- No Bundt pan? Use two loaf pans and reduce baking time accordingly
- Gluten-free flour: Use a cup-for-cup GF blend for a gluten-free version
How to Make Lemon Cream Cheese Pound Cake
Step-by-Step Instructions
- Prep the pan: Preheat your oven to 325°F. Grease and flour a 10-inch Bundt pan thoroughly.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter & cream cheese: In a large bowl, beat softened butter and cream cheese until smooth and well blended.
- Add sugar: Gradually beat in sugar until the mixture is light and fluffy — this could take 3–5 minutes.
- Add eggs: One at a time, mix in the eggs, beating well after each addition.
- Flavor it up: Stir in lemon juice, zest, and vanilla extract.
- Combine wet & dry: Reduce mixer speed and slowly add dry ingredients until just combined.
- Bake: Pour batter into prepared Bundt pan. Bake for 75–85 minutes or until a toothpick inserted comes out clean.
- Cool: Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Making the Cream Cheese Glaze
- Beat cream cheese until smooth.
- Add sifted powdered sugar and mix until combined.
- Add milk, vanilla, and lemon juice. Whisk until the glaze is creamy and pourable.
- Adjust consistency if needed — more milk to thin, more sugar to thicken.
- Drizzle over the cooled cake. Let set for 15 minutes before slicing.
What to Serve with It
- A cup of Earl Grey or chamomile tea
- Fresh berries or a berry compote
- Lightly sweetened whipped cream
- A scoop of vanilla bean ice cream for dessert nights
Tips for Success
- Room temperature ingredients = better texture
- Don’t overmix once you add flour — keeps the crumb tender
- Test early: Check the cake around 75 minutes to avoid overbaking
- Cool fully before glazing, or the glaze will melt and slide off
Storage Instructions
- Counter: Store tightly wrapped for up to 3 days
- Fridge: Up to 5 days (bring to room temp before serving)
- Freezer: Freeze slices (wrapped well) for up to 3 months. Glaze after thawing for best texture
Frequently Asked Questions (FAQ)
Can I use bottled lemon juice?
Fresh is best, especially for the zest. But in a pinch, bottled will do for the juice component.
Can I make this ahead?
Yes! This cake is even better the next day as the flavors meld. Glaze just before serving.
Can I double the glaze?
Absolutely — especially if you want extra for dipping each slice (no judgment here!).
In Conclusion
This Lemon Cream Cheese Pound Cake is a dessert that feels both comforting and luxurious. It’s got that old-fashioned soul with a bright, modern twist. Whether you’re baking for a gathering, a gift, or just because — this cake will bring smiles every single time.
I’m kicking myself for not having shot it fresh out of the oven… the smell alone was heavenly!
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Nutritional Info (Approximate per serving — 12 servings)
- Calories: 510
- Fat: 28g
- Carbs: 58g
- Protein: 6g
- Sugar: 39g
(Note: Nutritional values may vary based on ingredients and portion size.)
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