There’s something magical about the way cream cheese transforms an ordinary pound cake into something extraordinarily rich and velvety. This Lemon Cream Cheese Pound Cake takes that classic comfort to new heights with bright citrus notes that dance through every bite.
Perfect for afternoon tea or as an elegant dessert, this cake strikes the ideal balance between dense and fluffy, with a tender crumb that melts in your mouth. The cream cheese doesn’t just add richness – it creates a uniquely smooth texture that keeps the cake moist for days.
Why You’ll Love This
- No mixer needed – just a bowl and whisk for a perfectly tender cake
- Stays fresh and moist for up to 5 days
- Works beautifully as a make-ahead dessert
- Freezes exceptionally well for up to 3 months
- Perfect balance of sweet and tangy flavors
Ingredients
- 8 oz cream cheese, softened
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 lemons, zested and juiced
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan.
- Beat cream cheese and butter until smooth and creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Fold dry ingredients into wet mixture until just combined.
- Stir in lemon zest, juice, and vanilla extract.
- Pour batter into prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes before removing to a wire rack.
Tips & Variations
- For extra lemon flavor, add 1 teaspoon lemon extract
- Substitute orange or lime for a citrus variation
- Add 1 cup of blueberries for a fruity twist
- Ensure all ingredients are at room temperature for the best texture
- Don’t overmix the batter after adding flour to keep the cake tender
Serving Suggestions
Serve slices warm or at room temperature with a dollop of whipped cream and fresh berries. For an extra special touch, drizzle with a simple lemon glaze made from powdered sugar and fresh lemon juice.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Cake will continue to develop flavor over the first 24 hours
- Test doneness when top is golden brown and springs back when lightly pressed
FAQs
- Can I make this without cream cheese? The cream cheese is essential for the signature texture – substituting will result in a different cake.
- Why did my cake crack on top? A crack is normal and characteristic of pound cakes – it’s actually a sign of proper rise!
- Can I use bottled lemon juice? Fresh lemon juice provides the best flavor, but bottled can work in a pinch.
- How do I prevent the cake from sticking? Be thorough when greasing the pan, and consider lining with parchment paper for easy removal.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 8 oz cream cheese, softened
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 lemons, zested and juiced
- 1 teaspoon vanilla extract
Steps
- Preheat oven to 325°F (165°C). Grease and flour a 9x5 inch loaf pan.
- Beat cream cheese and butter until smooth and creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Fold dry ingredients into wet mixture until just combined.
- Stir in lemon zest, juice, and vanilla extract.
- Pour batter into prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes before removing to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 5 days
- Cake will continue to develop flavor over the first 24 hours
- Test doneness when top is golden brown and springs back when lightly pressed
