My search for the perfect pound cake ended when I discovered the secret: combining the richness of cream cheese with the simplicity of a cake mix base. This is the lemon cream cheese pound cake that delivers a flawless result every time, balancing a dense, rich texture with a bright, citrusy taste.
You’ll love this recipe because it creates a ridiculously moist and tender crumb that stays soft for days, thanks to the cream cheese and instant pudding mix. The fresh lemon provides a vibrant, tangy flavor that cuts through the richness, making every bite perfectly balanced. It’s a dense, satisfying pound cake that’s also refreshingly light on the palate.
Ingredients
For the Cake
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 block (8 oz) cream cheese, softened
- 1 teaspoon lemon flavoring (optional)
- 1 box lemon cake mix, 13.25–15.25 oz (dry)
- 1 small box (3.4 oz) instant lemon pudding (dry)
- ¼ – ½ cup all-purpose flour
- ¼ cup granulated sugar
- 4 eggs, large
- ⅓ cup milk of choice
- ¼ cup fresh lemon juice
For the Glaze
- 2 cups confectioner’s sugar
- 3 tablespoons fresh lemon juice
How to Make the Lemon Cream Cheese Pound Cake
Step 1: Prep. Preheat your oven to 325°F (163°C). Generously grease and flour a 10 or 12-cup bundt pan to ensure the cake doesn’t stick.
Step 2: Mix Wet Ingredients. In a large bowl, beat the softened butter, cream cheese, and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Flavor. Add the eggs one at a time, mixing well after each. Then, mix in the fresh lemon juice and optional lemon flavoring.
Step 4: Combine Dry Ingredients. In a separate bowl, whisk together the dry cake mix, instant pudding mix, and all-purpose flour.
Step 5: Make the Batter. On low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix only until just combined to avoid a tough cake.
Step 6: Bake. Pour the batter into your prepared pan and spread evenly. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
Step 7: Cool and Glaze. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. While it cools, whisk the confectioner’s sugar and lemon juice for the glaze. Drizzle the glaze over the fully cooled cake.
My Best Lemon Cream Cheese Pound Cake Tips
Don’t Overmix
Once you add flour, mix on the lowest speed just until the streaks disappear. Overmixing develops gluten and will make your tender pound cake tough. A gentle hand is key.
Use Full-Fat, Block-Style Cream Cheese
For that authentic, rich pound cake density, you need firm, full-fat block cream cheese. It has less water, ensuring a perfect, velvety texture.
Room Temperature Ingredients are Crucial
When your butter, cream cheese, and eggs are at room temperature, they emulsify into a smooth batter that traps air, resulting in a more even rise and a finer crumb.
Variations of Lemon Cream Cheese Pound Cake
It’s easy to customize this pound cake. For a fruity twist, gently fold in 1 ½ cups of blueberries (tossed in a tablespoon of flour to prevent sinking). For a classic flavor and a subtle crunch, whisk 2-3 tablespoons of poppy seeds into the dry ingredients. To make the cake even more moist and intensely lemony, you can poke the warm cake with a skewer and brush it with a simple syrup made from ¼ cup each of lemon juice and sugar before you add the final glaze.
For more delicious breakfast ideas, check out our Lemon cream cheese bars recipe.
FAQs
Why Is My Lemon Pound Cake Dry?
This is usually caused by overbaking or overmixing. Check for doneness a few minutes early, and mix the flour in on low speed only until it’s just combined.
Is It Better to Bake Pound Cake at 325°F or 350°F?
A lower temperature of 325°F (163°C) is better. It allows the cake to cook slowly and evenly, resulting in a more tender crumb and preventing a dry exterior.
How to Get Intense Lemon Flavor in Cake?
Layering is the secret. Use both fresh lemon juice and lemon flavoring in the batter, and then finish the cake with the tangy lemon glaze for a bright flavor in every bite.
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Lemon Cream Cheese Pound Cake
- Total Time: 2 hours 45 minutes
- Yield: 16 servings 1x
Description
Indulge in the ultimate Lemon Cream Cheese Pound Cake! This recipe transforms a simple cake mix into a decadently moist and tender dessert. The cream cheese ensures a rich, velvety texture while fresh lemon provides a bright, zesty flavor that perfectly balances the sweetness. Topped with a tangy lemon glaze, this bundt cake is impressively easy to make and stays soft for days. It’s the perfect treat for any occasion!
Ingredients
For the Cake
1 cup unsalted butter, room temperature (2 sticks)
1 block (8 oz) cream cheese, softened
1 teaspoon lemon flavoring (optional)
1 box lemon cake mix, 13.25–15.25 oz (dry)
1 small box (3.4 oz) instant lemon pudding (dry)
½ cup all-purpose flour
¼ cup granulated sugar
4 large eggs
⅓ cup milk of choice
¼ cup fresh lemon juice
For the Glaze
2 cups confectioner’s sugar
3 tablespoons fresh lemon juice
Instructions
Prep: Preheat your oven to 325°F (163°C). Generously grease and flour a 10 or 12-cup bundt pan to ensure the cake doesn’t stick.
Mix Wet Ingredients: In a large bowl, beat the softened butter, cream cheese, and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add Eggs and Flavor: Add the eggs one at a time, mixing well after each. Then, mix in the fresh lemon juice and optional lemon flavoring.
Combine Dry Ingredients: In a separate bowl, whisk together the dry cake mix, instant pudding mix, and all-purpose flour.
Make the Batter: On low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix only until just combined to avoid a tough cake.
Bake: Pour the batter into your prepared pan and spread evenly. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
Cool and Glaze: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. While it cools, whisk the confectioner’s sugar and lemon juice for the glaze. Drizzle the glaze over the fully cooled cake.
Notes
Room Temperature Ingredients: For the best results, ensure your butter, cream cheese, and eggs are at room temperature. This helps them combine into a smooth batter, creating a finer crumb and a more even rise.
Don’t Overmix: Once you add the dry ingredients, mix on the lowest speed only until the flour streaks disappear. Overmixing develops gluten and will result in a tough cake.
Use Full-Fat Cream Cheese: For the classic rich and dense pound cake texture, use full-fat, block-style cream cheese, not the spreadable kind from a tub.
Proper Cooling: Allowing the cake to cool completely before glazing is crucial. A warm cake will absorb the glaze, making it runny and transparent instead of a distinct, opaque layer.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 495
- Sugar: 55
- Sodium: 380
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 1
- Protein: 5
- Cholesterol: 110
Keywords: lemon pound cake, cream cheese pound cake, bundt cake, lemon cake mix recipe, moist pound cake, lemon glaze, easy pound cake, dessert, lemon dessert
