LEMON CREAM CHEESE POUND CAKE RECIPE

The Lemon Cream Cheese Pound Cake Recipe is tender and moist. It’s sweet and simple with a buttery flavoring that melts in your mouth!

With just six basic cake ingredients, this is THE BEST pound cake recipe!

This is my Mom’s cake recipe. She always either made this Cream Cheese Pound Cake or a Sour Cream Pound Cake. For years, I thought it was the only Pound Cake recipe.

Old-fashioned desserts seem to be making a resurgence. My Pound Cake series has been very popular (especially my Cream Cheese Pound Cake recipe) as well as other old-fashioned desserts that I’ve shared. My Old-fashioned Butter Roll, Old-fashioned Sugar Pie, and Old-fashioned Rice Pudding are some of the most popular recipes on callmepmc.com.

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.

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 of lemon extract in my Cream Cheese Pound Cake, it does not have a strong 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 complements and intensifies the butter flavor. That’s a good thing!

You may also enjoy these pound cake recipes

• Whipping Cream Pound Cake
• Peanut Butter Pound Cake
• Strawberry Pound Cake
• SOUR CREAM DARK CHOCOLATE POUND CAKE
• PERFECT POUND CAKE RECIPES
• CHOCOLATE POUND CAKE
• BEST 5 FLAVOR POUND CAKE RECIPE with 5 Flavor Butter Glaze
• COOKIE BUTTER POUND CAKE

The video below is for my Old Fashioned Blue Ribbon Pound Cake. However, the mixing method is the same for this Lemon Cream Cheese Pound Cake Recipe.

More Tips for Cream Cheese Pound Cake

If you truly want a lemon flavor, I suggest adding two tablespoons of lemon extract and two tablespoons of lemon zest to the recipe below. Furthermore, for Cream Cheese Pound Cake with classic vanilla and buttery taste, use vanilla instead of lemon extract. 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.

Get all my Pound Cake recipes here.

Lemon Cream Cheese Pound Cake Recipe

Lemon Cream Cheese Pound Cake Recipe is tender and moist. It’s sweet and simple with a buttery flavoring that melts in your mouth!

Author: Paula

4.86 from 87 votes

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 16 servings

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Ingredients

• 1 and 1/2 cups butter room temp (How to soften butter)
• 8 ounce cream cheese room temperature
• 6 large eggs room temperature
• 3 cups granulated 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

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 462kcal | Carbohydrates: 56g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 140mg | Sodium: 228mg | Potassium: 79mg | Fiber: 1g | Sugar: 38g | Vitamin A: 837IU | Calcium: 34mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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