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.

Mixing Ingredients:

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.

Pans

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.

• Loaf Pan (you will need 2)
• Bundt Pan
• Individual Bundt Pans

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.

Baking:

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

• 1 Hour Cinnamon Rolls
• Easy French Bread
• Easy Cinnamon Roll Ring
• Sweet Roll

And More Quick Breads

• Banana Bread
• Zucchini Lime Bread
• Eggnog Bread
• Pumpkin Spice Muffins

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

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Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Pound Cake, a velvety rich and delicious Pound Cake Recipe with a creamy sweet texture topped with a tart and zesty lemon glaze. Perfect served alone, or with berries and also try with strawberry shortcake. It's delicious.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 524kcal
Ingredients
Lemon Cream Cheese Bread
• 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
Lemon Glaze
• 2 Tbs Butter
• 3 Cup Powdered Sugar
• 6 Tbs Lemon Juice
Instructions
Lemon Cream Cheese Pound Cake
• 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.
Lemon Glaze
• 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.
Notes
Serving Ideas
• Serve as Strawberry Shortcake with Whipping Cream and sliced berries
• Serve with Fresh Berries.  Raspberries, Strawberries, Blackberries
Baking Pans (Affiliate Links)
• Loaf Pan (you will need 2)
• Bundt Pan
• Individual Bundt Pans
Baking Times:
Bake at 325f degrees for 1 hour to 1 hour 15 minutes.  At 1 hour check by inserting a toothpick into the center.  If the toothpick comes out clean, it’s ready to be taken out of the oven.  Smaller Individual Bundt Pans take 18-25 minutes depending on size.  Watch closely and don’t over-bake.
Preparing Baking Pans:
I prefer to coat pans with a thin layer of Crisco and dusting in a light coat of flour to prevent the cake from sticking to the pan.  Non-Stick Cooking Spray can be used.  Choose Non-Stick Spray with Flour for best results.  
Variation:
• 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.
 
Nutrition
Calories: 524kcal | Carbohydrates: 77g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 246mg | Potassium: 80mg | Fiber: 1g | Sugar: 60g | Vitamin A: 767IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!

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!