Lemon Cream Cheese Pound Cake: Moist, & Irresistible Delight

Introduction: A Delightful Dessert for Every Occasion

If you’re looking for a dessert that combines the rich creaminess of pound cake with the bright, tangy flavor of lemon, then you’re in for a treat. Lemon Cream Cheese Pound Cake is a timeless classic that never goes out of style. This cake boasts a perfectly moist and dense texture, a burst of zesty lemon flavor, and a hint of creaminess from cream cheese. Whether you’re hosting a party, celebrating a special occasion, or simply craving something sweet with your tea or coffee, this cake is guaranteed to impress.

In this article, you’ll find everything you need to create the ultimate Lemon Cream Cheese Pound Cake at home. From its irresistible appeal to step-by-step instructions, tips, and variations, this guide will ensure your baking success.

Why You’ll Love This Lemon Cream Cheese Pound Cake

Here’s why this recipe will quickly become a favorite in your dessert repertoire:

Rich and Moist Texture: The combination of butter, cream cheese, and eggs creates a dense yet tender cake that melts in your mouth. Pair it with a Raspberry Lemon Muffin for a complementary burst of flavor.
Bright Lemon Flavor: Fresh lemon juice and zest add a refreshing citrus twist that balances the sweetness. Consider also exploring a Lemon Meringue Cheesecake for more lemon-inspired desserts.
Perfect for Any Occasion: This versatile dessert works as a tea-time snack, holiday treat, or party centerpiece. Check out Pineapple Upside-Down Cheesecake for another show-stopping dessert idea.
Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can achieve bakery-quality results.
Customizable: Add your twist with optional glazes, toppings, or flavor enhancements (check the Variations section below).

Key Ingredients in Lemon Cream Cheese Pound Cake

Each ingredient in this recipe plays a crucial role in achieving the perfect balance of flavor and texture. Here’s what you’ll need:

1. All-Purpose Flour

Forms the base of the cake and provides structure.
Substitute: You can use cake flour for a slightly lighter texture.

2. Butter

Adds richness and a buttery flavor that enhances the creaminess of the cake.
Use unsalted butter for better control over the salt content.

3. Cream Cheese

The secret ingredient for a dense, moist texture and subtle tangy flavor.

4. Granulated Sugar

Sweetens the cake and helps achieve a golden crust during baking.
Substitute: Use coconut sugar or light brown sugar for a deeper flavor.

5. Eggs

Provide structure and moisture, contributing to the cake’s rise and fluffiness.

6. Lemons

Fresh lemon juice and zest are essential for the zesty flavor that makes this cake shine.
Substitute: If lemons aren’t available, you can use limes or oranges for a similar citrus twist.

7. Vanilla Extract

Adds a subtle warmth and complements the lemon flavor.
Use pure vanilla extract for the best results.

8. Baking Powder and Salt

Baking powder helps the cake rise slightly, while salt enhances the overall flavor.

Time and Nutrition Details

Preparation Time: 15 minutes
Cooking Time: 1 hour and 15 minutes
Cooling Time: 30 minutes
Total Time: 2 hours
Servings: 12 slices
Calories Per Serving: Approximately 320

Ingredients List

Here’s a clear and organized list of everything you need for this recipe:

For the Cake:

2 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, at room temperature
2 tbsp fresh lemon juice
Zest of 2 lemons
1 tsp vanilla extract

For the Optional Lemon Glaze:

1 cup powdered sugar
2 tbsp fresh lemon juice
1 tbsp milk (optional, for thinner glaze)

Step-by-Step Instructions for Lemon Cream Cheese Pound Cake

Follow these steps to bake the perfect Lemon Cream Cheese Pound Cake:

Prepare Your Equipment

Preheat the Oven: Preheat your oven to 325°F (163°C). Using a lower temperature ensures the cake bakes evenly without over-browning or drying out.
Grease the Pan: Generously grease and flour a 10-inch bundt pan or loaf pan, making sure to coat every crevice to prevent sticking. Alternatively, use a non-stick baking spray with flour.
- Pro Tip: If you don’t have a bundt pan, you can use two 9×5-inch loaf pans. Adjust the baking time to around 50–60 minutes.
Set Up Your Workspace: Organize your ingredients and tools, such as measuring cups, mixing bowls, and a stand or hand mixer, to make the process smooth and efficient.

Mix the Dry Ingredients

Combine Dry Ingredients: In a medium bowl, whisk together 2 ¾ cups of all-purpose flour, 1 tsp baking powder, and ½ tsp salt. This helps distribute the leavening agent evenly and prevents lumps in the batter.
- Pro Tip: Sifting the dry ingredients is optional but can make the batter smoother and prevent any clumps.

Cream the Butter, Cream Cheese, and Sugar

Cream the Base: In a large mixing bowl, use a stand mixer fitted with the paddle attachment or a hand mixer to beat 1 cup (2 sticks) of softened butter and 8 oz of cream cheese together. Beat on medium speed for about 2–3 minutes until the mixture is smooth and fluffy.
Add the Sugar: Gradually add 2 ½ cups of granulated sugar, about ½ cup at a time, and continue beating until the mixture is light and airy (approximately 3–4 minutes).
- Why This Step Matters: Proper creaming incorporates air, which contributes to the cake’s rise and tender texture.

Add the Eggs

Add Eggs One by One: Add 6 large eggs to the creamed mixture, one at a time. Beat well after each addition to ensure the eggs are fully incorporated before adding the next.
- Pro Tip: Scrape down the sides and bottom of the bowl with a rubber spatula periodically to ensure all ingredients are evenly mixed.
Watch the Texture: The mixture may look slightly curdled after the eggs are added—this is normal and will smooth out once the flour is incorporated.

Incorporate Lemon and Vanilla

Add Lemon Flavor: Mix in 2 tbsp of freshly squeezed lemon juice, the zest of 2 lemons, and 1 tsp of vanilla extract. The lemon juice adds acidity, which balances the sweetness, while the zest intensifies the citrus flavor.
- Pro Tip: Use a microplane grater to zest the lemons without scraping the bitter white pith.

Combine Wet and Dry Ingredients

Gradual Mixing: Add the dry ingredients to the wet mixture in three additions, mixing on low speed each time until just combined. This prevents overmixing, which can lead to a dense cake.
- Pro Tip: Use a spatula to gently fold in the last bit of flour if needed to avoid overworking the batter.

Pour and Bake

Fill the Pan: Pour the batter into the prepared bundt or loaf pan. Use a spatula to smooth the top for even baking.
Bake to Perfection: Place the pan on the center rack of the oven and bake for 1 hour and 15 minutes. Start checking for doneness at the 1-hour mark.
- Check for Doneness: Insert a toothpick or skewer into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
- Pro Tip: Avoid opening the oven door frequently, as this can cause the cake to deflate.

Cool the Cake

Initial Cooling: Let the cake cool in the pan for 15 minutes. This allows the cake to firm up slightly, making it easier to remove.
Invert the Cake: Place a wire rack or serving plate over the top of the bundt pan and carefully invert the pan to release the cake. Allow it to cool completely before glazing or slicing.
- Pro Tip: If the cake sticks, gently run a knife around the edges or tap the pan firmly on the counter.

Prepare and Apply the Lemon Glaze (Optional)

Make the Glaze: In a small bowl, whisk together 1 cup of powdered sugar and 2 tbsp of lemon juice until smooth. For a thinner consistency, add 1 tbsp of milk or more lemon juice.
Drizzle the Glaze: Once the cake is completely cool, drizzle the glaze over the top using a spoon or piping bag. Let the glaze set for 5–10 minutes before serving.
- Pro Tip: For a more decorative finish, sprinkle lemon zest or edible flowers over the glaze.

Variations for Lemon Cream Cheese Pound Cake

Get creative with these variations to suit different tastes and dietary needs:

Citrus Twist: Swap lemons for limes or oranges for a new flavor profile.
Berry Delight: Fold in 1 cup of fresh or frozen blueberries or raspberries for added sweetness and texture.
Gluten-Free Version: Use a 1:1 gluten-free baking flour blend to make this cake gluten-free.
Healthier Alternative: Substitute half the butter with Greek yogurt for a lower-fat option.
Nutty Crunch: Add ½ cup of chopped almonds or pecans to the batter for a delightful crunch.

Serving Suggestions

Pair your Lemon Cream Cheese Pound Cake with these complementary sides and beverages:

With Tea or Coffee: Serve a slice with a hot cup of chamomile tea or cappuccino.
Topped with Berries: Add a handful of fresh strawberries or blackberries for a burst of color and flavor.
With Ice Cream: A scoop of vanilla or lemon sorbet makes this dessert even more indulgent.

Tips for the Best Lemon Cream Cheese Pound Cake

Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice.
Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for smoother mixing.
Don’t Overmix: Overmixing can lead to a dense and tough cake. Mix just until the ingredients are incorporated.
Check for Doneness: Use a toothpick to test the cake at the end of the baking time.
Proper Cooling: Let the cake cool completely before slicing to prevent crumbling.

Benefits of This Lemon Cream Cheese Pound Cake

This recipe is ideal for home bakers looking for a dessert that’s:

Impressive Yet Simple: You don’t need advanced skills or fancy tools to make this cake.
Perfect for Sharing: A bundt pan or loaf yields plenty of servings for gatherings.
Customizable: Adapt the recipe to your preferences or dietary needs without compromising flavor.

Why Is My Lemon Pound Cake Dry?

A dry lemon pound cake is a common issue and can stem from a few baking missteps. Here are the primary reasons and how to fix them:

Overbaking the Cake

Cause: Baking the cake for too long can remove moisture.
Solution: Check for doneness 5-10 minutes before the suggested bake time by inserting a toothpick. It should come out with a few moist crumbs, not dry.

Incorrect Oven Temperature

Cause: A temperature that is too high can dry out the cake before it’s fully baked.
Solution: Use an oven thermometer to ensure your oven is calibrated correctly. Bake at the suggested temperature in the recipe.

Not Enough Moisture in the Batter

Cause: The ratio of wet to dry ingredients may be off.
Solution:
- Use room-temperature butter and eggs, which emulsify better.
- Add a tablespoon of sour cream, yogurt, or even milk to boost moisture.
- Measure flour carefully using the spoon-and-level method to avoid excess.

Overmixing the Batter

Cause: Mixing the batter too much can develop gluten, leading to a dense and dry cake.
Solution: Mix only until ingredients are combined.

Is It Better to Bake Pound Cake at 325 or 350?

Baking at 325°F

Advantages:
- Results in a slower, more even bake.
- Helps prevent cracking and doming on top of the cake.
- Produces a softer, more tender crumb.
Best for: Traditional pound cakes and cakes with high sugar or butter content.

Baking at 350°F

Advantages:
- Speeds up the baking process.
- Creates a slightly more golden crust.
Downsides: Higher temperatures can cause the outside to overbake while the inside remains undercooked.
Best for: Cakes that don’t require a long bake time.

Recommendation: Bake your pound cake at 325°F for the best texture and moistness, but always follow your specific recipe’s instructions.

Can I Use Lemon Juice Instead of Lemon Extract in a Pound Cake?

Differences Between Lemon Juice and Lemon Extract

Lemon Juice:
- Natural flavor but less concentrated.
- Contains acidity that can affect the cake’s chemistry.
Lemon Extract:
- Highly concentrated lemon flavor without added liquid.

Using Lemon Juice as a Substitute

Ratio: Use 1 tablespoon of lemon juice for every 1 teaspoon of lemon extract. Be aware that you’ll need to adjust for the extra liquid by reducing other liquids in the recipe slightly.
Flavor: Lemon juice provides a milder flavor, so consider adding lemon zest for an extra punch.

Best Practice

For the most vibrant lemon flavor, use both lemon juice and zest. However, lemon extract is the better choice if you’re looking for an intense flavor without altering the cake’s moisture balance.

How to Get Intense Lemon Flavor in Cake?

Add Lemon Zest

Zest contains the essential oils of the lemon, delivering more concentrated flavor than juice alone.
Use a microplane to finely grate the zest of fresh lemons directly into the batter.

Use Lemon Extract

Lemon extract provides a pure, bold lemon flavor that complements lemon juice and zest.

Lemon Glaze or Syrup

Brush the cake with a lemon syrup (made by boiling sugar, water, and lemon juice) after baking.
Drizzle a lemon glaze on top made from powdered sugar and fresh lemon juice.

Add Lemon Curd

Swirl lemon curd into the batter or layer it between cake slices for an intense lemon boost.

Balance with Sugar

Lemon’s acidity can be overpowering. Using the right amount of sugar will enhance and balance the lemon flavor.

Why Does My Lemon Cake Taste Bitter?

A bitter lemon cake can ruin the experience. Here are the common causes and fixes:

Overusing Lemon Zest

Cause: Zesting too far into the white pith of the lemon can introduce bitterness.
Solution: Use a light hand when zesting and avoid the pith.

Baking Soda or Baking Powder Issues

Cause: Using too much leavening agent or failing to mix it evenly can result in bitterness.
Solution:
- Measure leavening agents carefully.
- Sift or whisk them into the dry ingredients for even distribution.

Poor-Quality Lemon Extract

Cause: Artificial lemon extracts can sometimes have a chemical or bitter taste.
Solution: Use a high-quality natural lemon extract.

Using Lemon Juice in Excess

Cause: Too much lemon juice can make the cake overly acidic and bitter.
Solution: Balance lemon juice with sugar or use it alongside zest for a well-rounded flavor.

Conclusion

Lemon Cream Cheese Pound Cake is a dessert that combines the best of both worlds rich and creamy with a refreshing citrus twist. Whether you’re baking for a family celebration or simply treating yourself, this cake is sure to delight everyone who tastes it. Try this recipe today, and don’t forget to share your results in the comments below or on social media. Happy baking!