Lemon Cream Cheese Pound Cake Recipe is tender and moist. It’s sweet and simple with a buttery flavoring that melts in your mouth!
This is my Mom’s cake recipe. She always either made this or a Sour Cream Pound Cake. For years, I thought it was the only Pound Cake recipe.
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Lemon Cream Cheese Pound Cake Recipe
I’ve started a series on callmepmc.com of making, testing, and reviewing Pound Cake recipes. You can read all the posts and get the recipes here.
Lemon Cream Cheese Pound Cake Recipe has a very silky texture. A small crumbs that are even smoother than the Whipping Cream Pound Cake. The outside of this pound cake does not have a crispy texture like the Whipping Cream Pound Cake. However, it’s just as flavorful.
It’s a very easy pound cake to make. Even though I used a generous one tablespoon lemon extract in my Cream Cheese Pound Cake it does not have a lemon flavor. The one and a half cups of butter give it a butter flavoring instead. Also, as I found in this cookie recipe that uses cream cheese, the cream cheese actually compliments and intensifies the butter flavor. That’s a good thing!
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The video below is for my Old Fashioned Blue Ribbon Pound Cake. However, the mixing method is the same as for this Lemon Cream Cheese Pound Cake Recipe.
More Tips
If you truly want a lemon flavor, I suggest adding two tablespoon lemon extract as well as 2 tablespoon lemon zest to the recipe listed below. If you want a classic vanilla/buttery tasting pound cake make the recipe exactly as I have listed below. It is very good and I highly recommend this recipe.
This Cream Cheese Pound Cake Recipe yields a moist cake that’s dense and slightly sweet. If you crave more sweetness, glaze the cake with a mixture of confectioners’ sugar, milk, and flavoring.
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Lemon Cream Cheese Pound Cake Recipe
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Save To Your Recipe BoxIngredients
- 1 and 1/2 cups butter room temperature
- 8 ounce cream cheese room temperature
- 6 large eggs room temperature
- 3 cups granulated white sugar
- 3 cups all-purpose flour
- 1 tablespoon lemon extract
Instructions
- Coat a 10 cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release.
- Preheat oven to 350°F
- In the bowl of an electric mixer, beat butter and cream cheese until smooth.
- Add sugar and beat until fluffy. The mixture will lighten in color slightly.
- Add eggs one at a time, beating after each addition.
- Slowly add flour to the mixture and combine.
- Add lemon extract and combine.
- Pour batter into prepared pan.
- Bake 60 to 70 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.
- Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely on the counter before covering in an airtight container. Store in air-tight container on the counter-top for 3 to 4 days.
Notes
Nutrition
Get the recipe here>> Whipping Cream Pound Cake
Get the recipe here>>>Peanut Butter Pound Cake
Click here for the recipe>>Strawberry Pound Cake
Tee says
I am a seasoned baker and have lived at 7000 feet for over 20 years. I have never experienced a cake that flopped like this one! There are very few modifications for this altitude as… a bit less sugar. Don’t try this cake at high altitude!
Wendy Leal says
I tried this recipe and everyone said it was the best pound cake they have ever had! I did add a little more lemon extract to it as I LOVE lemon. I am not much of a baker but this was super easy to make!
Sarah says
Hola!! No necesita polvo de hornear?
Paula says
No, the eggs will make the cake rise.
Ingrid says
My Grandmother baked cakes and I do too. This is a perfect replica of her recipe as each one is slightly different. It’s the butter for me. It’s the tablespoon of flavoring too. I substituted vanilla for my family. Make sure you sift the flour and everything is room temperature. Now, this version yields a lot of mixture so there was enough a 6 or so cupcakes. I will add confection sugar icing to make the dessert a hit! Thank you for sharing. Southern baker, Ingrid
Laurie Russell says
Hi Paula,
I’ve made many of your pound cakes and love the taste and texture of all of them but I keep having the top crumble off. Am I over baking? They’re never dry and don’t seem to be over baked but I’m stumped.
Paula says
Hi Laurie, I’ve actually been researching this. It happens to mine occasionally and I *think* I do the same thing every time.
Jacqueline Hillery says
The recipe says coat the pan with shortening and sugar. Is the sugar a typo? I have never heard of using sugar to coat a pan.
Paula says
I use granulated sugar to coat the pan. It doesn’t leave white areas as flour does.
ashok says
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Samantha says
Can you add Fresh blueberries to it? To take it a blueberry cc pound cake?
What can you use as a substitute for the lemon extract?
Paula says
Yes you can use blueberries and you can sub almond or vanilla extract. I also have this Blueberry Pound cake if you want to refer to it. https://www.callmepmc.com/fresh-blueberry-pound-cake-recipe/