Years ago I came across this delicious recipe for Lemon Pound Cake and through the years have adapted it to my liking, I love the velvety texture and the sweet pound cake rich in texture with a tangy and zesty lemon glaze. Lemon Cream Cheese Pound Cake is among my absolute favorite pound cake recipes.Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours! What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
Lemon Pound Cake recipe Originally Published 2018 ~ Updated May 2021
Pound Cake is wonderful all on its own but take your Strawberry Shortcake up a notch and add a slice of Lemon Cream Cheese Pound Cake to it. Lick your lips, and go for another bite! Oh, it’s good.
I’ve also been known to add fresh raspberries to the batter just before baking because who wouldn’t want a bit of Raspberry Lemon Cream Cheese Pound Cake? I sure do! Carefully fold in 1 – 1 1/2 cups of fresh raspberries before adding batter to the pan.
You will be instantly hooked and if by chance there is any left, put it in the fridge because there is something about this recipe after it sits in the fridge over night that is magical. Don’t believe it, Just try it!
As you can see by the video, I have a Bosch mixer. I love my Bosch. You can read more about why I LOVE my Bosh here.
It’s heavy duty and will take care of my mixing needs. For this recipe you don’t need a heavy duty mixer, but it sure comes in handy if you have one.
Step 1: Preheat Oven to 325 F Degrees. Prepare a baking pan with nonstick cooking spray or coat in Crisco and dust in flour. This recipe will fill 2 loaf pans or 1 Bundt Pan.
Step 2: Cream Butter and Sugar together. I like to whip my butter and sugar until light and fluffy. It just helps this cake when baking I feel.
Step 3: Add softened cream cheese and allow the cream cheese to cream with butter and sugar mixture.
Step 4: Adding the eggs one at a time is important. The eggs will change the consistency very quickly, so add them one at a time and incorporate them into the mixture before adding more.
Step 5: Finish by adding vanilla, salt, lemon juice and zest.
Step 6: Finally add all-purpose flour. If you are using a hand mixer it would be best to add the flour a little at a time. I’ve been spoiled by my Bosch mixer that can handle it all at once.
Step 7: Fill 2 loaf pans or 1 Bundt Pan. Remember to coat pans with Cooking Spray or coat in a thin layer of Crisco and dust with flour.
Step 8: Bake at 325F Degrees for 60 – 75 Mins. Check by inserting a toothpick into the center of the pound cake.
Step 9: Allow cake to cool for only a couple minutes before removing from pan. Place plate on top of pan and flip cake out and onto plate.
This recipe can be made in loaf pans, bundt pan, or even individual bundt pans. Aren’t they just so cute? The baking time when using small individual bundt pans is reduced and varies on the size of pans used.
Preparing Loaf Pan or Bundt Pan:
Lemon Cream Cheese Pound Cake is a heavy rich cake, so it’s important that you grease and flour the pans or the batter will stick and your cake will not come out clean.
Take my word on this one, I’ve lost many loaves by just using a nonstick cooking spray. I have had luck with a cooking spray with flour in it.
This recipe can be tricky. I always want to take it out too soon. So keep in mind the top will get a rich golden color and almost look overcooked before the center will be cooked through.
Use a toothpick and check the center at the hour mark. Notice that you are baking this recipe at 325, so the heat is a little lower than you might expect.
Where each oven is different, it could take as long as an hour and 15 minutes. Mine typically takes about 1 hour and 5 minutes.
Once I take this pound cake out of the oven, I let it sit for a few minutes before I flip it out of the pan.
You can serve this top up or down, it does not matter when using loaf pans, however, Pound Cake is also very pretty when baked in a Bundt Pan.
Some of my FAVORITE Sweet Breads
And More Quick Breads
Tuesday #LemonWeek Recipes
- Lemon Truffles by Fresh April Flours
- Lemon Ricotta Pancakes with Coconut Syrup by House of Nash Eats
- Instant Pot Lemon Ricotta Cheesecake by That Recipe
- Kumquat Lemon Iced Tea by Magical Ingredients
- Lemon Cream Cheese Pound Cake by Devour Dinner
- Baked Lemon Garlic Salmon by Making Miracles
- 1 1/4 Cup Butter Softened
- 3 Cup Sugar Dixie Crystal Sugar
- 8 oz Cream Cheese Softened
- 6 Eggs
- 1/4 tsp Salt
- 2 tsp Vanilla
- 2 Tbs Lemon Juice
- 2 Tbs Lemon Zest
- 2 2/3 Cup Flour
- 2 Tbs Butter
- 3 Cup Powdered Sugar
- 6 Tbs Lemon Juice
- Preheat oven to 325
- In a Mixer: Cream softened butter and sugar for until light and fluffy.
- Add softened cream cheese and allow to whip for 2-3 minutes
- Add Eggs, One at a time and allow to be fully mixed in.
- Add Lemon juice, Lemon Zest, vanilla, and salt.
- Add Flour a little at a time and mix until combined.
- Grease and flour 2 loaf pans or 1 12 cup Bunt Pan. Pour batter into choosen pan(s)
- Bake for 1 hour to 1 hour 15 minutes. Check after 1 hour. Use a toothpick in the center to test for doneness. Bread will be done with toothpick comes out clean from center. I typically bake mine for 1 hour 5 mins.
- Mix butter and powered sugar in a mixing bowl. Add Lemon Juice. This will be thin. If you prefer a thicker glaze, add more powdered sugar. Drizzle over top of warm cake and allow to run down sides.
- Serve as Strawberry Shortcake with Whipping Cream and sliced berries
- Serve with Fresh Berries. Raspberries, Strawberries, Blackberries
- Add 1 to 1 1/2 cup of fresh Raspberries to the batter by folding gently before placing batter into pan and bake as normal.
Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Bread
Lemon Cream Cheese Pound Cake
I’ve been making this recipe for more than 25 years and love to deliver some hot fresh slices to my neighbors. It’s so fun to see their reactions. Through the years I’ve made it in loaf pans but recently switched to a Bundt pan. Either way, it’s perfect!