Lemon Cream Cheese Pound Cake – Beyond the Butter

🍋 Lemon Cream Cheese Pound Cake – A Lusciously Tangy Classic

There’s something magical about the aroma of a freshly baked cake wafting through the kitchen—especially when it’s a Lemon Cream Cheese Pound Cake. Picture this: a warm summer afternoon, a chilled glass of iced tea in hand, and a slice of moist, lemony pound cake with a sweet-tart glaze on your plate. This cake isn’t just a dessert—it’s a moment. Whether you’re hosting a brunch, attending a family gathering, or simply indulging in a little self-care on a quiet Sunday, this cake is your go-to treat.

Inspired by traditional Southern pound cakes, this recipe marries rich cream cheese with the bright, refreshing zing of lemon, creating a dessert that’s both nostalgic and modern. It’s a recipe I come back to time and again—first baked in my grandmother’s kitchen on a rainy day, now a staple in my own. And trust me, once you try it, it’ll become a staple in yours too.

⭐ Why You’ll Love This Lemon Cream Cheese Pound Cake

This cake is more than just a sweet treat—it’s a showstopper. Here’s why this recipe deserves a spot in your dessert repertoire:

  • Moist and tender crumb thanks to the cream cheese and butter.
  • Bright lemon flavor that shines through without being overpowering.
  • Simple ingredients you probably already have in your pantry.
  • Perfect for any occasion, from tea parties to holiday dinners.
  • Freezer-friendly for those who love to plan ahead.

Whether you’re a seasoned baker or new to the kitchen, this recipe delivers consistent, delicious results every time.

🍰 Ingredients You’ll Need

Let’s break down what you’ll need for this lemony delight.

For the Cake:

  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2½ cups granulated sugar
  • 6 large eggs, room temperature
  • 2 tbsp lemon juice (fresh is best!)
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp lemon juice
  • 1 tsp lemon zest

🍋 Ingredient Tips:

  • Cream cheese adds richness and helps maintain a dense, moist texture.
  • Fresh lemons offer a much more vibrant flavor than bottled juice or dried zest.
  • Room temperature ingredients blend more smoothly, ensuring a uniform batter.

🧁 Step-by-Step Instructions

1. Prep Your Tools and Ingredients

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking.

Take out your butter, cream cheese, and eggs to bring them to room temperature—this ensures a smoother, more even batter.

2. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.

3. Cream Butter, Cream Cheese & Sugar

In a large mixing bowl (preferably with a stand mixer), cream the butter and cream cheese on medium speed until light and fluffy—about 2–3 minutes.

Add the sugar gradually, beating well after each addition until the mixture is pale and airy.

4. Add the Eggs

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This helps maintain the cake’s structure.

5. Mix in the Flavorings

Add the lemon juice, lemon zest, and vanilla extract, mixing until everything is well blended.

6. Combine Wet and Dry

Slowly add the flour mixture in batches, mixing on low speed just until incorporated. Be careful not to overmix—this can lead to a dense, tough cake.

7. Bake the Cake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool in the pan for 15–20 minutes, then invert onto a wire rack and let it cool completely.

8. Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Drizzle over the cooled cake and allow it to set for 15–20 minutes before slicing.

🎯 Pro Tips for the Perfect Pound Cake

  • Use room temperature ingredients. This cannot be emphasized enough! It ensures proper creaming and emulsification.
  • Don’t rush the creaming step. Creaming butter, cream cheese, and sugar until fluffy is key to achieving the right texture.
  • Sift your powdered sugar. This avoids lumps in your glaze.
  • Use a zester or microplane. It helps get fine lemon zest that integrates smoothly into your batter and glaze.
  • Avoid overbaking. Check at the 70-minute mark and tent with foil if the top is browning too fast.

🧊 Storage and Freezing Instructions

Room temperature: Store the cake in an airtight container at room temperature for up to 4 days.

Refrigerator: If you want it to last longer, refrigerate for up to 1 week. Let it come to room temperature before serving for the best texture.

Freezing: This cake freezes beautifully. Wrap it tightly in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature for several hours.

🍽️ Serving Suggestions

This pound cake is so versatile! Here are some delicious ways to serve it:

  • With fresh berries and whipped cream for a summery twist.
  • Toasted and served with a scoop of vanilla ice cream.
  • Alongside tea or coffee for a cozy afternoon break.
  • As a layer cake base—yes, it’s sturdy enough to be transformed into a celebration cake!

You could even turn it into mini pound cakes using loaf pans or muffin tins—perfect for gifting or serving at parties.

🌿 Variations and Add-Ins

Want to put your own spin on this classic? Try these fun variations:

  • Blueberry Lemon Pound Cake: Gently fold in 1 cup of fresh or frozen blueberries into the batter.
  • Lemon Poppy Seed Pound Cake: Add 1 tablespoon of poppy seeds for a bakery-style touch.
  • Almond Lemon Pound Cake: Swap vanilla extract for almond extract and top with sliced almonds.
  • Citrus Blend: Add some orange or lime zest for a more complex citrus profile.

📝 Frequently Asked Questions (FAQs)

Can I use low-fat cream cheese?

It’s best to stick with full-fat cream cheese for the right texture and flavor. Low-fat versions may lead to a less rich and slightly rubbery cake.

Why did my cake sink in the middle?

This can happen due to underbaking, overmixing, or opening the oven door too early. Always check doneness with a toothpick and avoid peeking before the 60-minute mark.

Can I make this cake gluten-free?

Yes, by using a 1:1 gluten-free flour blend designed for baking. Results may vary slightly, so be sure to follow your blend’s recommendations.

Can I use a loaf pan instead of a bundt pan?

Yes, but you’ll need to adjust the baking time. This recipe yields a large amount of batter, so divide it between two loaf pans and bake for 50–60 minutes.

📸 Share Your Bakes!

Have you made this Lemon Cream Cheese Pound Cake? I’d love to see your creations! Snap a photo and tag @YourBlogHandle on Instagram or use the hashtag #BeyondTheButterCake.

Sharing your bakes helps others get inspired too—and who knows, your version might be featured on the blog!

📌 Final Thoughts

This Lemon Cream Cheese Pound Cake is everything you want in a homemade dessert—simple, elegant, and full of flavor. The tangy lemon pairs beautifully with the rich, buttery crumb, while the sweet glaze ties it all together in one luscious bite.

Whether you’re celebrating a milestone or just want something sweet to enjoy with your coffee, this cake rises to the occasion. Once you make it, don’t be surprised if friends and family start requesting it on repeat.

So preheat that oven, zest those lemons, and get ready to impress!

🔗 Don’t Forget to Pin It!

Want to save this recipe for later? Pin it to your Desserts or Cakes board on Pinterest so you always have it on hand when the craving hits.

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