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

Lemon Cream Cheese Pound Cake

Course Breakfast, Dessert
Keyword cake, Cream Cheese, Dessert, Lemon
Prep Time 30 minutes
Cook Time 55 minutes
Servings 16 servings


  • Bundt cake pan
  • Pastry brush


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)


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.