Lemon Cream Cheese Pound Cake

A rich and tender cake bursting with refreshing lemon flavor and moist cream cheese goodness. It’s an elegant dessert that feels indulgent yet simple—I adore serving it at gatherings or enjoying a quiet afternoon slice with tea.

Why You’ll Love This Recipe

I love how this pound cake combines the bright zing of lemon with the lush, velvety texture of cream cheese. It’s dense but never dry, and the citrus notes feel light and vibrant. Plus, it’s made in just one bowl—easy but impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Cream cheese, softened

• Granulated sugar

• Eggs

• Lemon zest and juice

• Vanilla extract

directions

1. Preheat the oven and grease a loaf pan well.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In a larger mixing bowl, cream together softened butter and cream cheese until smooth.

4. Gradually beat in sugar until the mixture is light and fluffy.

5. Add eggs one at a time, mixing well after each addition.

6. Stir in lemon zest, lemon juice, and vanilla extract.

7. Alternately add dry flour mixture and a touch of milk (if using), beginning and ending with flour—mix until just combined.

8. Pour batter into the prepared pan and smooth the top.

9. Bake until a toothpick inserted in the center comes out clean and the loaf is golden.

10. Let cake cool in the pan for a bit, then turn out onto a wire rack to finish cooling completely.

Servings and timing

This loaf cake serves about 8–10 slices. Total time breakdown:

• Prep: 15 minutes

• Bake: 55–65 minutes

• Cooling: 15 minutes

Variations

• I occasionally fold in fresh blueberries for a fruity twist.

• Sometimes I add a tablespoon of poppy seeds to echo lemon poppy seed flavors.

• I’ve flavored the glaze with a dash of limoncello for a hint of boozy sophistication.

• I swap in half whole wheat flour for a slightly nuttier texture.

storage/reheating

I store leftovers covered at room temperature for up to 3 days—or in the fridge if it’s warm. When I want to refresh a slice, I warm it gently in a low oven for just a few minutes or microwave briefly—about 10 seconds—to bring back that fresh-baked softness.

FAQs

Can I use a bundt pan instead of a loaf pan?

Yes, I’ve used a standard 10‑inch bundt pan. I bake for about the same time, but start checking doneness around 55 minutes since heat circulates differently.

Do I need to bring the cream cheese and butter to room temperature?

Definitely—I find it helps me cream them together smoothly, which gives the cake that lovely light texture.

Can I freeze this cake?

Yes! I wrap it tightly in plastic and foil, and freeze for up to 2 months. To enjoy, I thaw it overnight and warm gently before serving.

Is gluten-free flour an option?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. The texture is slightly more crumbly, but the flavor remains delicious.

How do I make a lemon glaze?

I mix powdered sugar with a bit of lemon juice until thick but pourable, then drizzle it over the cooled cake—adds a sweet-tart finish I adore.

Conclusion

This Lemon Cream Cheese Pound Cake is one of my go-to desserts when I want something that tastes sophisticated yet feels like home. Bright, creamy, and utterly comforting—I hope it brings as much joy to your table as it does to mine.