Moist Lemon Cream Cheese Pound Cake Recipe – Easy & Delicious Bake

Introduction

There’s something truly irresistible about a slice of lemon cream cheese pound cake. The rich texture of traditional pound cake, paired with the tang of cream cheese and the brightness of fresh lemon, makes this dessert a year-round favorite. Whether it’s a cozy tea-time treat, a crowd-pleasing potluck dessert, or just a delightful indulgence, this baked lemon cake hits all the right notes—moist, dense, and bursting with citrusy flavor. What sets this cake apart is the addition of cream cheese in the batter, which lends not only moisture but also a subtle tang that complements the lemon beautifully.

If you’re looking to master a reliable, crowd-pleasing dessert, this lemon cream cheese pound cake is a must-try.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 2 ½ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice
• ½ tsp lemon zest (optional, for extra zing)

Preparation:

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan. You can also use baking spray with flour for an easy release.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat together the softened butter and cream cheese until smooth and fluffy—about 2-3 minutes on medium speed.

Step 3: Add Sugar and Eggs

Gradually add in the granulated sugar, continuing to beat until the mixture is light and airy. Add eggs one at a time, beating well after each addition.

Step 4: Incorporate Dry Ingredients and Flavors

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the lemon juice, lemon zest, and vanilla extract until fully incorporated.

Step 5: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for about 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack.

Step 6: Glaze the Cake

Once the cake is completely cooled, mix together the powdered sugar and lemon juice to create a smooth glaze. Drizzle it generously over the cake. Add lemon zest on top if desired.

Variation

• Blueberry Lemon Twist: Fold in 1 cup of fresh blueberries into the batter before baking for a fruity surprise.
• Gluten-Free Option: Substitute the flour with a gluten-free all-purpose flour blend.
• Lemon-Lavender: Add 1 tsp of culinary lavender to the batter for a floral aroma.
• Extra Tangy: Mix a bit of lemon extract in addition to juice for more intense lemon flavor.

COOKING Note:

For best texture, ensure that all ingredients (especially butter, cream cheese, and eggs) are at room temperature. Overbaking can dry the cake out, so keep a close eye during the last 10 minutes of baking.

Serving Suggestions:

• Serve slices with fresh berries and whipped cream
• Top with a scoop of vanilla ice cream
• Dust with powdered sugar for a simple yet elegant presentation
• Enjoy with a hot cup of Earl Grey tea or coffee

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Tips:

• Do not overmix once the flour is added—this ensures a tender crumb.
• Let the cake cool fully before glazing to avoid melting the sugar.
• Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
• This cake freezes beautifully—wrap in plastic wrap and foil, then freeze for up to 3 months.

Prep Time:

15 minutes

Cooking Time:

80 minutes

Total Time:

95 minutes

Nutritional Information (Per Slice, assuming 12 slices):

• Calories: 460
• Protein: 6g
• Sodium: 240mg

FAQs

Q: Can I use bottled lemon juice?
A: While fresh lemon juice gives the best flavor, bottled juice can be used in a pinch—just avoid anything with added preservatives or sweeteners.

Q: Can I use a loaf pan instead of a bundt pan?
A: Yes! Divide the batter between two greased loaf pans and adjust baking time to about 55–65 minutes.

Q: Why is my pound cake dense?
A: Pound cakes are naturally dense, but overmixing or using cold ingredients can make them overly heavy. Be gentle when combining ingredients.

Q: Can I skip the glaze?
A: Absolutely. The cake is delicious on its own, but the glaze adds a lovely sweet-tart finish.

Conclusion

This lemon cream cheese pound cake is a true celebration of flavor and texture. It’s moist, rich, and refreshingly tangy—perfect for both casual and special occasions. With a simple glaze and bright lemon zest, this cake doesn’t just taste incredible—it looks beautiful too. Whether you’re baking for a birthday, brunch, or just because, this recipe is a guaranteed hit. Once you try it, it might just become your go-to dessert!

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