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Lemon Cream Cheese Pound Cake


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Lemon cream cheese pound cake is filled with tart, lemony goodness, from the zest and juice within the batter to the lemon syrup that will get soaked into the cake after baking. High it with a dusting of powdered sugar and a dollop of whipped cream for a dessert that’s made to impress.

Sliced lemon cream cheese pound cake set on a white cake plate.

This time of yr may be my favourite for desserts.

Why? As a result of regardless that I like chocolate, lemony desserts are literally my favourite.

Give me a slice of lemon whipping cream cake over a slice of chocolate bundt cake any day.

In the event you’re the identical as me, then you definitely’ll love this lemon cream cheese pound cake. Whether or not you’re making it for an Easter dessert, a summer season cookout, or simply for a random weeknight, that is one you’ll need to make again and again.

Two slices of lemon cream cheese pound cake garnished with lemon zest and a dollop of whipped cream on a white plate.


In the event you aren’t that aware of pound cake, you may be questioning the place it will get its title.

Historically, pound cake is made with 1 pound every of 4 components:

One of many issues that makes a pound cake a pound cake is that there’s no baking powder or baking soda in it. The eggs within the batter do all the work of leavening the cake.

Cake server lifting up a slice of lemon cream cheese found cake.

So in case you see a pound cake recipe with baking powder or baking soda, it’s not technically a pound cake – only a pound cake model cake. Even whipping cream cake isn’t fairly a pound cake, though it’s very related!

The best way pound cake is made additionally produces a really dense, tight crumb. It makes it good for topping with every kind of sauces and even grilling.

Totally different variations on pound muffins have emerged over time so as to add to the unique 4-ingredient basic pound cake recipe, similar to 7UP pound cake.

Cream cheese pound cake may be my very favourite variation, although. 

Butter and cream cheese creamed together in a white bowl.

My lemony cream cheese pound cake recipe

My authentic cream cheese pound cake has the zest of 4 lemons in it to offer it a little bit of a lemony taste, however I knew we may do even higher.

I wished to make a model that was undeniably lemon. One that might be good for followers of home made lemon bars, chewy lemon sugar cookies, and microwave lemon curd.

So as to add to the lemon taste, I stored the identical quantity of lemon zest and added 2 tablespoons of lemon juice and 1 teaspoon of lemon extract to the batter. Then, after baking, I whipped up a lemon easy syrup to soak into the cake.

Creamed butter, sugar, and cream cheese in a white mixing bowl.


Even with the added lemon easy syrup soak, this lemon cream cheese pound cake is easy to make. It takes some time to bake, nevertheless it solely takes a couple of minutes to prep, so your hands-on time is de facto quick.

Substances you’ll want

This cake remains to be made up primarily of the primary 4 pound cake components, however has a few added components for that tangy taste. You will have:

  • Room temperature cream cheese: This recipe provides some cream cheese to the butter for a bit of additional tanginess. Make certain your cream cheese is gentle earlier than beginning. I’ve some ideas for the way to soften cream cheese in case you forgot to set it out forward of time.
  • Room temperature butter: Similar to with the cream cheese, ensure that your butter is at room temperature earlier than you begin baking. Study the way to deliver butter and eggs to room temperature.
  • Lemon zest and juice: Along with the lemon zest of the unique model, I added lemon juice to the batter and to the straightforward syrup soak. 
  • Granulated sugar: We’ll use granulated sugar on this recipe. Study concerning the varieties of sugar and what makes them totally different.
  • Massive eggs: Like I discussed above, this cake depends on plenty of eggs for it to rise, in order that they’re a should on this recipe. You’ll want 6 massive eggs. 
  • All-purpose flour: I like to recommend understanding the way to measure flour accurately earlier than you get began so this cake seems good each time.
  • Vanilla extract: I like including a little bit of vanilla to almost all of my baked items. It helps spherical out the flavour and it balances the lemon properly on this recipe.
  • Lemon extract: I added a teaspoon of lemon extract to my lemon cream cheese pound cake to offer it much more taste. In the event you don’t have lemon extract, you may omit it from the recipe.
Base for lemon cream cheese pound cake batter, ready to have the flour added to it.

Making this recipe

Begin by buttering and flouring your favourite bundt pan to assist the cake launch after it has baked. Additionally, you will have to preheat your oven to 325°F. 

Sure, this cake bakes at a barely decrease temperature than numerous muffins – that’s on goal!

Utilizing a mixer, cream the butter and cream cheese collectively till they’re clean.

Lemon cream cheese pound cake batter in a white mixing bowl.

In a separate bowl, use your fingertips to combine collectively the sugar and the lemon zest till the sugar is moistened and smells tremendous lemony. It will actually assist get the oils from the zest all all through the cake.

Add the lemon sugar to the butter combination and beat for about 3 minutes, till the combination is mild and fluffy. Don’t attempt to rush this step.

Add the eggs, two at a time, ensuring to beat properly after every addition. Add the flour and blend till properly mixed, then add the vanilla extract, lemon juice, and lemon extract and blend to mix.

Side-by-side images of baked lemon cream cheese pound cake. The image on the left is of the freshly baked cake still in the bundt pan. The image on the right is of the unmolded cake being brushed with lemon simple syrup.

Scoop the batter into the ready bundt pan and bake for about 1 ½ hours. I like to recommend beginning to verify for doneness across the 1-hour mark, although, simply in case your oven bakes quicker.

Let the cake cool within the bundt pan for a number of minutes earlier than transferring to a wire rack to chill fully.

When the cake comes out of the oven, add all the easy syrup components to a small saucepan and convey to a boil. Brush this all around the cake whereas it’s nonetheless heat.

Baked lemon cream cheese pound cake dusted with powdered sugar on a white cake plate.


Retailer your lemon cream cheese pound cake, lined, at room temperature for as much as 3-4 days.

In the event you’d like, you may freeze the cake as properly. I personally suggest freezing it in slices.

Slice the cake and wrap every slice in plastic wrap, then retailer the wrapped slices in a zip-top freezer bag. Freeze for 1-2 months.

While you’re able to get pleasure from a slice of lemon cream cheese pound cake, merely take out as many slices as you want. They will thaw at room temperature or you may place the unwrapped slices on a plate and microwave for 30-60 seconds to each thaw and heat them via.

Slice of lemon cream cheese pound cake with a bite taken from it next to a dollop of whipped cream on a white plate.


  • 1 (8 ounce) package deal cream cheese, room temperature
  • 1 1/2 cups unsalted butter, room temperature
  • zest of 4 lemons
  • 3 cups sugar
  • 6 massive eggs
  • 3 cups all-purpose flour
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon extract (non-compulsory)

For the Lemon syrup

  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 ½ tablespoons lemon juice


  1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
  2. Within the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a big bowl, cream the butter and cream cheese till clean.
  3. In a medium bowl, mix the sugar and lemon zest and blend collectively along with your fingertips till the sugar is moistened and aromatic. Add the sugar combination steadily to the butter and beat on medium velocity till mild fluffy, about 3 minutes.
  4. Add eggs two at a time, beating properly with every addition. Add the flour abruptly and blend in. Add vanilla, lemon juice, and lemon extract and blend completely.
  5. Pour into ready pan. Bake at 325°F for 1 hour and 25 minutes to 1 hour half-hour. Examine for doneness at 1 hour. A toothpick inserted into middle of cake will come out clear. Let cool in pan a couple of minutes earlier than turning out onto a wire rack to chill fully.
  6. Whereas the cake is cooling, make the syrup. Convey sugar, water, and lemon juice to a boil in a small saucepan. Brush all around the cake whereas nonetheless heat.


Retailer the cake, lined, at room temperature for 3 days.

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Vitamin Data

Yield 14

Serving Dimension 1 slice

Quantity Per Serving

Energy 494Whole Fats 23gSaturated Fats 13gTrans Fats 0gUnsaturated Fats 8gLdl cholesterol 134mgSodium 42mgCarbohydrates 68gFiber 1gSugar 46gProtein 6g

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