Lemon Cream Cheese Pound Cake

Here’s a Lemon Cream Cheese Pound Cake recipe that’s rich, moist, and bursting with bright lemon flavor — perfect for any time you want a decadent dessert with a citrusy zing.

🍋 Lemon Cream Cheese Pound Cake

🧈 Ingredients:

For the cake:

• 1½ cups (3 sticks) unsalted butter, room temperature

• 1 (8 oz) package cream cheese, room temperature

• 2¾ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• Zest of 2 lemons

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

For the glaze (optional but recommended):

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• Optional: more lemon zest for topping

🧑‍🍳 Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.

2. In a large bowl, cream butter and cream cheese together until smooth and fluffy (about 3–5 minutes on medium speed).

3. Gradually add sugar, beating well until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Mix in lemon zest, lemon juice, and vanilla extract.

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

7. Gradually add dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix.

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

9. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. (Start checking at 70 min.)

10. Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

🍋 For the glaze:

1. In a small bowl, whisk powdered sugar with enough lemon juice to make a thick but pourable glaze.

2. Once the cake is cool, drizzle glaze over the top. Garnish with a bit of lemon zest if you like.

✅ Tips:

• This cake tastes even better the next day — store it tightly wrapped at room temperature or in the fridge.

• Great served with fresh berries or a dollop of whipped cream.