lemon cream cheese pound cake

Lemon Cream Cheese Pound Cake: New Recipe in 2024

Soft and delectable, with a delightful lemon frosting that tastes like sunshine with every bite. Lemon Cream Cheese Pound Cake is a perfect springtime treat. Lemon cream cheese pound cake combines the best of both worlds: the traditional dense richness of pound cake with the zesty acidity of the lemon and the luxurious creaminess of the cheese.

This delicious treat offers a complex flavour profile and a texture that melts on your tongue, surpassing the capabilities of a regular pound cake.

lemon cream cheese pound cake
lemon cream cheese pound cake

One of the most luscious cake recipes you’ll ever make is this Lemon Cream Cheese Pound Cake; it’s not like the typical lemon cake. It will probably end up being one of your best-loved spring and summer meals as well.

You might want to try other flavours after you realize how simple it is to prepare this pound cake, such as our incredibly well-liked chocolate, strawberry, old-fashioned, and peach pound cakes. They are exquisite springtime delicacies that evoke fond memories of Grandma’s wraparound porches draped in sweet honeysuckle. We adore lemon cakes, and the flavour and texture of this Lemon Cream Cheese Pound Cake is simply divine! Keep this recipe handy if you enjoy pound cakes!

The way these essential components interact together is what creates the enchantment. A portion of the butter usually used in pound cakes is replaced with cream cheese, resulting in a thicker texture with a delicate tang that counteracts the sugar’s sweetness. This sharpness makes the bright lemon flavour—infused with fresh zest and juice—shine through. In contrast to a straightforward lemon cake, the richness of the cream cheese provides nuance and complexity, keeping the lemon flavour from becoming overwhelming.

How to make it?

The cream cheese in this delectable recipe is comparable to our buttermilk lemon cream cheese pound cake recipe and others. It is based on our Cream Cheese Pound Cake recipe. Pound cake has a soft, smooth texture and a rich, buttery flavour while having simple ingredients.

The end product is a satisfyingly light cake. The cream cheese’s firm crumb gives it a solid foundation, and the air pockets added during the creaming process give it a delightfully fluffy texture. The cream cheese’s tartness, the lemon’s brightness, and the sugar’s sweetness combine to create a symphony of flavours in every bite.

The downloadable recipe card in its entirety can be found at the bottom of this page. Here’s a brief overview of our procedures!

  • Grease and dust a tube pan or bundt cake pan. Turn the oven on to 325°F.
  • Mix the cake flour, baking powder, and salt in another basin and reserve.
  • Cream cheese and softened unsalted butter should be combined on medium speed in an electric mixer (use the paddle attachment if using a stand mixer) until smooth.
  • Then, add the sugar gradually and beat for three minutes at medium speed or until the mixture is light and fluffy.

Ingredient For Lemon Cream Cheese Pound Cake

  • 1 1/2 cups unsalted butter softened
  • 1 (8-ounce) box of cream cheese softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups  flour
  • 1/2 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 1/3 cup fresh lemon zest
  • 1 tablespoon lemon extract
  • 1 teaspoon vanilla extract


  • 1 cup confectioner sugar
  • 1 ½ teaspoons milk Add additional bits and pieces bit by bit until you reach the desired consistency.
  • pinch of salt
  • ½ teaspoon lemon extract, if desired to suit your needs, change the amount.

Instruction For Lemon Cream Cheese Pound Cake

  1. Grease and dust a tube pan or bundt Lemon Cream Cheese Pound Cake pan.
  2. Turn the oven on to 325°F.
  3. Combine the cake flour, baking powder, and salt; set aside.
  4. Cream cheese and butter should be combined moderately using an electric mixer (or paddle attachment for a stand mixer) until smooth.
  5. Then, add the sugar gradually and beat for three minutes or until a light and frothy mixture is achieved.
  6. One by one, add the eggs to the mixing bowl and blend each one until the yolk is combined.
  7. Mix the zest, lemon extract, ¼ cup lemon juice, and ¼ cup milk.
  8. Add the flour mixture and milk in turns to the butter, sugar, and egg combination in the mixing bowl while running the mixer on low speed. With the dry ingredients, start and finish.
Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Pound Cake

Bake for 1 hour and 5 to 10 minutes at 325 degrees or until a toothpick inserted into the centre comes out clean. There may be variations in baking times. That yields about 9.5 cups of batter. Three dry ingredients are added, followed by two wet additions in succession. Stir just until combined. Fill the prepared bundt Lemon Cream Cheese Pound Cake with batter. Before removing, let it cool in the pan for ten minutes.


  • Mix everything, gradually adding milk to achieve the right consistency for piping or dripping. If piped, it must be substantial.


  • Following the cake’s cooling down, you can ice the glaze in any pattern or as a drizzle. The glaze must be fairly thick to prevent running when creating a piped design.

Why is lemon cake so delicious?

Lemon frosting, lemon syrup with limoncello brushed on while the cake is still warm, and juice and zest in the batter itself. You want to use much of the zest since it has the greatest lemon flavour.

A pound cake with lemon cream cheese is ideal for any occasion. It’s simple enough for a delicious afternoon tea yet exquisite enough to complement a spectacular brunch. This cake offers a delightful blend of flavours and textures, whether eaten with glaze or fresh berries. It’s evidence of the ability of traditional ingredients to come together in novel ways to create a dessert that’s at once comfortingly familiar and surprisingly inventive.

Recipe Tips for Lemon Cream Cheese Pound Cake

Room Temperature: I’ve discovered that starting with components at room temperature is helpful. The Lemon Cream Cheese Pound Cake and butter should be spreadable but not melted; they should be soft. Before beginning, even the eggs and lemon should come to room temperature.

When adding eggs, make sure to do it one at a time to prevent the batter from curdling.

Measuring: For a decent pound cake, accuracy is crucial. The cake could fall if there is too much sugar. It could get dry if you add more flour.
Tip: Use the “fluff and spoon” method instead of just scooping it up to ensure you don’t add extra flour. Use a fork to fluff the flour, and transfer it to the measuring cup with a spoon. Make a level with a knife. (This will guarantee that there isn’t too much flour and that you don’t add more.)

Mixing: Until the mixture is light and fluffy, whip together your sugar, butter, eggs, and cream cheese. Its tint ought to be substantially paler. But you also don’t want to beat the eggs too much. When baked, overbeating could result in a batter that overflows the pan’s sides.

Adding Baking Powder: According to some people, the batter should contain baking powder. Although I don’t think it’s required, adding it doesn’t hurt. Make your own decisions. I don’t include it in this recipe.

lemon cream cheese pound cake
lemon cream cheese pound cake

Bundt Pan Greasing: A couple of ways to grease your Bundt pan work well. One excellent ingredient that will significantly improve the cake’s flavour is butter.
Some recipes call for using flour in addition to butter. An easy-to-use cooking spray can also be used. It’s not a sponsored endorsement, but I’ve discovered Pam baking spray with Lemon Cream Cheese Pound Cake is the best one.

What is the origin of the name “pound cake”?

The Original Recipe for Pound Cakes, published. The original recipe was for one pound each of flour, sugar, butter, and eggs, which was virtually a cake. One pound was the weight of each ingredient added to the cake.

What I love about this Recipe

Pound cakes were something I avoided when I first started baking. The pound Lemon Cream Cheese Pound Cake I had tasted had not appealed to me. They were always so dry.

I eventually worked up the guts (and the will) to give it a shot. I revamped a long-standing family recipe for pound cake with lemon cream cheese, and wow. Really, WOW! This is really good stuff. I adore the following features of this Lemon Cream Cheese Pound Cake.


This dish yields around 1/8 of the total calories. It also contains 143g of carbohydrates, 11g of protein, 48g of fat, 29g of saturated fat, 244 mg of cholesterol, 310 mg of sodium, 120 mg of potassium, 2g of fibre, 106g of sugar, 1242 IU of vitamin A, 10 mg of vitamin C, 41 mg of calcium, and 3 mg of iron.

Frequently Asked Questions (about)Lemon Cream Cheese Pound Cake

Where does lemon pound cake come from?

It’s unclear where lemon cake originated exactly. It most likely originated from the pound cake, made for the first time in England in 1700.

What’s the difference between a pound cake and a bundt cake?

Cake flour, sugar, eggs, and flavourings are the usual ingredients of bundt cakes, but for extra moisture and richness, they frequently add sour cream, yogurt, or buttermilk.

How many pieces of cake are in a pound cake?

If such is the case, a standard-sized pound cake that weighs about one pound should provide about sixteen slices.

What is another name for pound cake?

It’s also important to note that the “Pound Cake” is referred to by a variety of names today, including “Madeira Cake,” “Yellow Cake,” and even just “Loaf Cake.”

Does pound cake taste like?

Pound cake has a soft, smooth texture and a rich, buttery flavour while having simple ingredients.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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