Lemon Cream Cheese Pound Cake Recipe

Intro

Lemon Cream Cheese Pound Cake Recipe is one of those desserts that feels like a warm hug with a little sparkle on top. You know the kind. Dense but soft, rich yet bright, sweet without being too much. The first time I baked this cake, it filled my kitchen with that buttery lemon smell that instantly makes everything feel calmer. Lemon Cream Cheese Pound Cake Recipe has since become one of my most requested bakes, especially when I need something reliable that always turns out beautiful.

This is not a fussy bakery cake. This is a real home baker cake. The kind you slice thick, serve with coffee, and sneak another piece of later. The cream cheese gives it that extra richness, while the lemon keeps it light and fresh. It’s classic, comforting, and just a little special.

As a female chef who loves baking from the heart, this cake is pure joy to make and even better to share.

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What Is Lemon Cream Cheese Pound Cake?

Lemon cream cheese pound cake is a classic pound cake made richer with cream cheese and brighter with fresh lemon juice and zest. Traditional pound cakes can sometimes feel dry or heavy, but the cream cheese changes everything. It adds moisture, tenderness, and a subtle tang that pairs beautifully with lemon.

The result is a dense but soft crumb, buttery flavor, and a gentle citrus finish that lingers in the best way. It’s the kind of cake that doesn’t need frosting, but absolutely loves a simple lemon glaze.

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Why This Recipe Works So Well

This cake is all about balance. Here’s why it never fails:

• Cream cheese keeps it moist for days
  
• Lemon zest adds aroma without bitterness
  
• Butter brings richness and structure
  
• Eggs create that classic pound cake texture
  
• Simple glaze adds just enough sweetness
  

It’s straightforward baking, but done thoughtfully.

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Equipment List

You don’t need anything fancy, just good basics:

• Stand mixer or hand mixer
  
• Large mixing bowl
  
• Medium mixing bowl
  
• Measuring cups
  
• Measuring spoons
  
• Microplane or zester
  
• Loaf pan or bundt pan
  
• Parchment paper
  
• Cooling rack
  

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Ingredients

For the Cake

• 1 cup unsalted butter, softened
  
• 8 oz cream cheese, softened
  
• 2 1/2 cups granulated sugar
  
• 6 large eggs, room temperature
  
• 3 cups all-purpose flour
  
• 1/4 teaspoon salt
  
• Zest of 2 lemons
  
• 1/4 cup fresh lemon juice
  
• 1 teaspoon vanilla extract
  

For the Lemon Glaze (Optional but Recommended)

• 1 cup powdered sugar
  
• 2–3 tablespoons fresh lemon juice
  

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Instructions

Step 1: Prep Everything

Preheat your oven to 325°F. Grease and line your pan with parchment paper. This cake likes a slower bake, so don’t rush the temperature.

Make sure all ingredients are at room temperature. This helps everything blend smoothly.

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Step 2: Cream Butter and Cream Cheese

In a large bowl, beat the butter and cream cheese together until completely smooth and fluffy. Take your time here. This step sets the texture for the entire cake.

Slowly add the sugar and beat until light and pale, about 3–4 minutes.

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Step 3: Add Eggs

Add the eggs one at a time, mixing well after each addition. The batter should look silky and thick, not broken.

Scrape down the sides of the bowl often.

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Step 4: Add Lemon and Vanilla

Mix in lemon zest, lemon juice, and vanilla extract. The batter will smell incredible at this point.

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Step 5: Fold in Dry Ingredients

In a separate bowl, whisk together flour and salt. Add to the batter in two additions, mixing just until combined. Do not overmix.

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Step 6: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted comes out mostly clean.

If the top browns too quickly, loosely tent with foil.

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Step 7: Cool and Glaze

Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack. Once fully cooled, drizzle with lemon glaze if using.

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What This Cake Tastes Like

This Lemon Cream Cheese Pound Cake Recipe is rich and buttery at first bite, then finishes bright and fresh. The crumb is tight but tender, not dry or crumbly. The lemon isn’t sharp, it’s smooth and fragrant.

It’s the kind of cake that tastes even better the next day.

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Tips for Pound Cake Success

• Use room temperature ingredients
  
• Don’t rush the creaming process
  
• Measure flour correctly
  
• Bake low and slow
  
• Let it cool fully before slicing
  

These little things make a big difference.

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Glaze or No Glaze?

You can absolutely enjoy this cake plain, but the lemon glaze adds a lovely contrast. It soaks slightly into the top and gives each slice a sweet citrus finish.

If you want something lighter, dust with powdered sugar instead.

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Variations You Can Try

Once you’ve made it once, feel free to play.

• Add poppy seeds
  
• Use orange zest instead of lemon
  
• Add a blueberry swirl
  
• Make mini loaves for gifting
  

This recipe is sturdy and forgiving.

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Storage and Make-Ahead Tips

• Store covered at room temperature for 3 days
  
• Refrigerate for up to 5 days
  
• Freeze slices individually for up to 2 months
  

Let frozen cake thaw at room temperature for best texture.

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Common Mistakes to Avoid

• Overmixing the batter
  
• Baking at too high heat
  
• Skipping parchment paper
  
• Cutting before fully cooled
  

Patience really pays off here.

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When I Love Making This Cake

I make this Lemon Cream Cheese Pound Cake Recipe when I want something comforting but bright. It’s perfect for brunch, holidays, afternoon coffee, or just because it’s Tuesday and you deserve cake.

It’s one of those recipes that feels timeless. No trends. No stress. Just really good baking.

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Final Thoughts

If you’re looking for a cake that’s reliable, crowd-pleasing, and full of flavor, this Lemon Cream Cheese Pound Cake Recipe is it. It’s rich without being heavy, sweet without being cloying, and bright without being sharp.

Bake it once, and it will quietly become one of those recipes you come back to again and again.