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Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake with Cream Cheese and Powdered Sugar Glaze

This Lemon Cream Cheese Pound Cake is perfectly dense while still having a tender crumb. I love how the cream cheese keeps this cake moist and the lemon zest gives it a bright, citrus flavor.

Pound cake is so easy to make and it takes almost no time at all to get into the oven. You just throw the ingredients together, pour them into a bundt pan, and then bake.

Lemon Cream Cheese Pound Cake with Cream Cheese and Powdered Sugar Glaze

This is my mother-in-law’s recipe and she makes it almost every time company comes over. When my husband and I visit her, I love waking up in the morning and eating a small piece of cake with breakfast. It’s also easy to customize the flavor based on whatever citrus fruit you have on hand. Lemon, lime, and orange taste amazing with this cake.

I have to warn you, it’s best to make this cake when you have company, so you don’t end up eating the whole thing by yourself.

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Ingredients for Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Pound Cake Ingredients
Equipment
Preparing the Bundt Pan

Preheat the oven to 350°F/178°C. 

Buttered Bundt Pan

Begin by preparing the bundt pan. Use a pastry brush to cover the inside of the pan with melted butter.  I like to use slightly cooled melted butter because it sticks to the side of the pan a little better than “hot melted butter.” 

Floured Bundt Pan

Sprinkle a spoon of flour into the pan and lightly coat the butter with flour. 

Floured Bundt Pan

Be sure to cover all of the “nooks and crannies” of the bundt pan to ensure the cake will easily come out of the pan after baking.  Nobody wants a cake that sticks to the pan.  Place the prepared pan to the side. 

Making the Lemon Cream Cheese Pound Cake

Place butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer).  Beat on medium speed until combined.  You might need to scrape down the bowl a couple times to ensure the cream cheese is completely mixed in. 

Next, combine flour with baking powder and salt in a medium bowl.  Set the bowl aside.

Cream together the cream cheese mixture with the granulated sugar on medium speed by adding small amounts of sugar at a time until it is fully incorporated. 

Add eggs two at a time and fully incorporate before adding the next set of eggs. 

Lemon Cream Cheese Pound Cake Batter

Add the flour mixture in 3 additions and mix until just incorporated.  Finish by adding the vanilla and lemon zest.  Mix to combine. 

Baking the Cake
Lemon Cream Cheese Pound Cake

Now, pour the batter into the prepared bundt pan and smooth with a spatula or the back of a spoon.  You can hit the pan on the counter a couple of times to get rid of any air bubbles before baking. 

Lemon Cream Cheese Pound Cake

Next, put the cake in the oven and bake for 50-55 minutes.  Test “doneness” by inserting a toothpick.  If it comes out clean, the cake is baked.  Take the cake out of the oven and let it cool in the pan for 5 minutes before turning it out and letting it cool completely on a wire rack. 

Lemon Cream Cheese Pound Cake

After it cools, put the cake on a beautiful serving plate and eat!  I love the flavor of this cake.  The lemon zest gives it a great lemon flavor and the cream cheese keeps the cake moist.  This cake is amazing on its own, or you can make a quick glaze to pour over the top. 

Lemon Cream Cheese Pound Cake with Cream Cheese and Powdered Sugar Glaze

Store the cake at room temperature in a covered container for 3-4 days. If you add a glaze with dairy (e.g., milk or cream cheese), store in the refrigerator.

More Recipes with Cream Cheese
Lemon Cream Cheese Pound Cake with Cream Cheese and Powdered Sugar Glaze
DID YOU MAKE THIS RECIPE?

I’d love to know how it turned out! Please let me know by leaving your thoughts below. Or snap a photo and share it on Pinterest or Instagram (@windycitybaker).

Lemon Cream Cheese Pound Cake

Prep Time30 mins
Cook Time55 mins
Course: Breakfast, Dessert
Keyword: cake, Cream Cheese, Dessert, Lemon
Servings: 16 servings

Equipment

  • Bundt cake pan
  • Pastry brush

Ingredients

Ingredients for Lemon Cream Cheese Pound Cake

  • 2 cups (292g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 2 tsp (8g) baking powder
  • ¼ tsp (1.7g) salt
  • 1 package (8oz/227g) cream cheese, room temperature
  • 2 sticks (226g) unsalted butter, room temperature
  • 6 large (303g) eggs
  • 1 tsp (5g) vanilla extract
  • 2 tsp (2g) lemon zest
  • 1 Tbsp (14g) unsalted butter, melted and slightly cooled (for preparing cake pan)
  • 1-2 spoons of flour (for preparing cake pan)

Instructions

Preparing the Bundt Pan

  • Preheat the oven to 350°F/178°C. 
  • Prepare the bundt pan by using a pastry brush to cover the inside of the pan with melted butter.  I like to use slightly cooled melted butter because it sticks to the side of the pan a little better than “hot melted butter.”  Sprinkle a spoon of flour into the pan and lightly coat the butter with flour.  Be sure to cover all of the “nooks and crannies” of the bundt pan to ensure the cake will easily come out of the pan after baking.  Place the prepared pan to the side. 

Making the Lemon Cream Cheese Pound Cake

  • Place butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer).  Beat on medium speed until combined.  You might need to scrape down the bowl a couple times to ensure the cream cheese is completely mixed in. 
  • Next, combine flour with baking powder and salt in a medium bowl.  Set the bowl aside.
  • Cream together the cream cheese mixture with the granulated sugar on medium speed by adding small amounts of sugar at a time until it is fully incorporated.  Add eggs two at a time and fully incorporate before adding the next set of eggs. 
  • Add the flour mixture in 3 additions.  Mix just until incorporated. 
  • Finish by adding the vanilla and lemon zest.  Mix to combine. 

Baking the Cake

  • Pour the batter into the prepared bundt pan and smooth with a spatula or the back of a spoon.  You can hit the pan on the counter a couple of times to get rid of any air bubbles before baking. 
  • Put in the oven and bake for 50-55 minutes.  Test “doneness” by inserting a toothpick.  If it comes out clean, the cake is baked.  Take the cake out of the oven and let it cool in the pan for 5 minutes before turning it out and letting it cool completely on a wire rack. 
  • After it cools, put the cake on a beautiful serving plate and eat! 
  • Optional: garnish with a glaze.
  • Store the cake at room temperature in a covered container for 3-4 days. If you add a glaze with dairy (e.g., milk or cream cheese), store in the refrigerator.
Lemon Cream Cheese Pound Cake with Cream Cheese and Powdered Sugar Glaze

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