Lemon Cream Cheese Pound Cake

 

🍋 Lemon Cream Cheese Pound Cake: A Rich and Zesty Southern Classic

If you're a fan of buttery, tender cakes with a bright citrus twist, you're going to fall in love with this Lemon Cream Cheese Pound Cake. Rich, moist, and bursting with fresh lemon flavor, this cake is everything a great pound cake should be — with a luxurious twist from the addition of tangy cream cheese.

Whether you're serving it at a spring brunch, summer picnic, holiday gathering, or just with an afternoon cup of coffee, this cake is a crowd-pleasing, all-season favorite.

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🍰 Why You’ll Love This Cake

• ✅ Ultra-moist and dense with a soft crumb

• ✅ Bright lemon flavor in every bite

• ✅ Perfect for make-ahead baking

• ✅ Freezer-friendly and easy to slice

• ✅ Dressed up or down — glaze optional!

This isn't your average lemon cake — the cream cheese adds a slight tang and an irresistibly rich texture that makes this pound cake truly unforgettable.

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🍋 Ingredients

Here’s what you’ll need to make this lemony masterpiece:

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 1 (8 oz) package cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 tablespoon fresh lemon zest (about 2 lemons)

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

Optional Lemon Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons lemon juice

• 1 teaspoon lemon zest (for garnish)

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👩‍🍳 How to Make It

1. Prep your oven and pan

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly, or use baking spray with flour.

2. Cream butter, cream cheese, and sugar

In a large mixing bowl, beat the softened butter and cream cheese until light and fluffy. Gradually add sugar and beat until the mixture is creamy and pale.

3. Add eggs

Add eggs one at a time, beating well after each addition. Don’t rush this step — it creates that signature pound cake texture.

4. Add flavor

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

5. Add dry ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.

6. Pour and bake

Pour the batter into your prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil during the last 20 minutes.

7. Cool and glaze (optional)

Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack. Once completely cool, drizzle with lemon glaze if desired.

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📝 Tips for Success

• Room temperature ingredients are key to a smooth batter.

• Don’t overmix once the flour is added — it can make the cake dense or tough.

• Freeze for later: Wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 2 months.

• Amp up the lemon by adding lemon extract or a bit more zest if you're a lemon lover!

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🍽 Serving Suggestions

This Lemon Cream Cheese Pound Cake is incredibly versatile:

• Serve with fresh berries and whipped cream for a springtime dessert

• Add a scoop of vanilla or lemon ice cream for an indulgent finish

• Enjoy a slice with your morning coffee or afternoon tea

• Dress it up with candied lemon slices or a sprinkle of powdered sugar

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💛 Final Thoughts

This Lemon Cream Cheese Pound Cake strikes the perfect balance between rich and refreshing. It’s elegant enough for special occasions yet simple enough to make any day feel like a celebration.

Whether you're baking it for a family dinner, a church potluck, or just to enjoy yourself, this cake is guaranteed to bring smiles with every slice.

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Tried it? Tag your photos and let us know how it turned out! 🍋