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