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 ½ 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.
- 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.
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.
Lemon Fun Facts:
On average one pound of lemons is 4 lemons. An average size Lemon can almost be completely covered when placed in your hand.
There are 2-3 Tablespoons of juice in the average size Lemon. As lemons vary in size it's best to assume 2 Tablespoons lemon juice per lemon.
Average lemons are about 2 to 3 inches in size.
Lemons last about a week when stored at room temperature. Lemons last two to three weeks when stored in the refrigerator.
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
Lemon Cream Cheese Pound Cake
Lemon Cream Cheese Bread
- 1 ¼ Cup Butter Softened
- 3 Cup Sugar Dixie Crystal Sugar
- 8 oz Cream Cheese Softened
- 6 Eggs
- ¼ teaspoon Salt
- 2 teaspoon Vanilla
- 2 Tbs Lemon Juice
- 2 Tbs Lemon Zest
- 2 ⅔ Cup Flour
- 2 Tbs Butter
- 3 Cup Powdered Sugar
- 6 Tbs Lemon Juice
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.
- 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
- Loaf Pan (you will need 2)
- Bundt Pan
- Individual Bundt Pans
- Add 1 to 1 ½ cup of fresh Raspberries to the batter by folding gently before placing batter into pan and bake as normal.
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!
I made this today! And let’s say I am eating a whole loaf pan to myself . Perfectly made, I absolutely love lemon flavored cakes! Easy to make, loved it!
I love it! Thanks Akina for a great review, so happy to hear you loved it like we do.
Chris in Rockford, IL
Made this today, and without the icing it is delicious!!! Just dust with powdered sugar!
Oh for sure! We love love this recipe and for good reason. It's fantastic! So glad you loved it too
This sounds delicious! The option of making in different pans is great to make accordingly for different occasions. This is a delicious pound cake.
Lynn @ Fresh April Flours
I love that you can make this into various different forms. I love making loaves for gifting, and I am visiting a friend with a new baby soon, so I'll add this to my list for her!
The possibilities are endless!
I dont see a leavening agent in the list of ingredients. What makes it rise?
Hi Shirley, This recipe does not rise. It's a quick bread/pound cake. Pound Cake is traditionally a heavy dense recipe. It's delicious!
I love pound cake and I love lemon cake - put them together and bam!!! I can not wait to try this recipe!!!
This is utter and complete perfection!!!! OMG! I can't wait to pin!
This sounds delicious and your bright colors have me ready for spring!
I can imagine it's a very great combination with the lemon and cheese! Love almost all forms of lemon cakes!
This looks so delicious! Can’t wait to make it soon!
Oh, I'm so drooling right now. This looks absolutely delicious!!
This has got to be one of my all time favorite sweet treats! Adding all the ingredients to my grocery list so I can make this for the holiday weekend.
Pound cake is one of my absolute favorite desserts. I love how you really broke down the steps.
This looks so yummy and I love cheesecake. But I've never had lemon cheesecake. I love your recipes!
Amy - Loving Our Messy
This looks so amazing! Lemon cake is one of my weaknesses. I can't wait to try this one!
This looks so delicious. I can't wait to try it!
This looks ridiculously delicious!
Wow this looks super good!!! Illl have to try it!! Yum!!
This looks and sounds so good. Pinning it to try sometime. I think pound cakes are so versatile to have in the freezer too.
I do love a nice lemon cake. I'm definitely going to give this a try.
So how long do I cool the cake in the pan before I flip the bundt over for glazing? Tyssssssssm! My family is pretty excited to try this
I allow it to sit in the pan for about 5 mins before loosening the edges and flipping out. Make sure to use a non stick spray or dust with flour so it will come out clean.