Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake 🍋 (Beyond the Butter Inspired)

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.

Chef Tips & Variations

• 💡 Room temperature ingredients: Ensure butter, cream cheese, and eggs are at room temperature for the best texture.
• 🍋 Use fresh lemons: Bottled lemon juice can’t compare to the brightness of fresh juice and zest.
• 🧁 Mini versions: Make mini bundt cakes or loaves—reduce baking time to about 40–45 minutes.
• ❄️ Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to 1 week.

Lemon Cream Cheese Pound Cake

Yield: 12 servings | Prep Time: 20 mins | Cook Time: 75–85 mins | Total Time: 1 hr 45 mins

Ingredients

• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 1/2 cups granulated sugar
• 6 large eggs
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Glaze

• 1 cup powdered sugar
• 2–3 tbsp lemon juice
• 1 tsp lemon zest

Directions

1. Preheat oven to 325°F (160°C) and prepare bundt pan.
2. Cream butter, cream cheese, and sugar until fluffy.
3. Add eggs, lemon juice, zest, and vanilla.
4. Stir in dry ingredients just until combined.
5. Bake for 75–85 minutes until golden and set.
6. Cool, then drizzle with lemon glaze.

Chef Tip: For an extra burst of citrus, sprinkle a touch of lemon zest over the glaze before it sets!

💬 Did you make this? Share your zesty creation on Instagram and tag @SmartCookRecipes — let’s spread the sunshine! ☀️🍋