Lemon Cream Cheese Pound Cake
Experience pure citrus bliss with this Lemon Cream Cheese Pound Cake, a velvety, moist dessert that’s perfect for any occasion. This indulgent cake combines the tangy brightness of fresh lemon juice and zest with the creamy richness of cream cheese, creating a luscious, melt-in-your-mouth texture. Baked to golden perfection in a bundt pan, it makes a stunning centerpiece, whether glazed with a zesty lemon drizzle or served as is. With simple pantry staples like butter, sugar, and flour, this recipe is easy to follow and ideal for new and seasoned bakers alike. Ready in just under two hours and serving up to 12 slices, it’s the ultimate crowd-pleaser for brunch, tea time, or dessert. Bring a refreshing citrus twist to your table with this showstopping Lemon Cream Cheese Pound Cake recipe!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 8 oz (softened) cream cheese
- 2.5 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze, optional)
- 2 tablespoons lemon juice (for glaze, optional)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan, or use non-stick baking spray.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar to the butter-cream cheese mixture, beating on medium-high speed until light and fluffy, approximately 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the lemon zest, lemon juice, and vanilla extract until evenly distributed.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Once cooled, optionally prepare a glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the top of the cake.
Slice and serve. Enjoy your Lemon Cream Cheese Pound Cake!
Nutrition Facts
Calories |
5780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1593 mg | 531% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 931.4 g | 339% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 636.7 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 500 mg | 38% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1249 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
