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LEMON CREAM CHEESE POUND CAKE RECIPE

Apr.posted by Paula 43 Comments

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 is tender and moist. It's sweet and simple with a buttery flavoring that melts in your mouth!

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.

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!

Lemon Cream Cheese Pound Cake Recipe from callmepmc.com 2w

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This Tiramisu with Pound Cake is a rich and elegant dessert. It has bold flavors of coffee and amaretto to warm you up in winter. I took the classic Italian tiramisu dessert revamped it the Southern way. My version has layers of a cream cheese mixture alternate with fluffy pound cake soaked with coffee and amaretto make this an unforgettable dessert.
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Use your favorite eggnog to make this buttery Eggnog Pound Cake. Combining the flavors of eggnog in a pound cake will get you rave reviews at your holiday celebrations.
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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.

Get all my Pound Cake recipes here.

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Lemon Cream Cheese Pound Cake Recipe is tender and moist. It's sweet and simple with a buttery flavoring that melts in your mouth!
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4.59 from 31 votes

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!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American/Southern, Southern, Southern classic
Keyword: cake, dessert, pound cake
Servings: 16 servings
Calories: 462kcal
Author: Paula Jones
Prevent your screen from going dark

Ingredients

  • 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.
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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

Get the recipe here>> Whipping Cream Pound Cake

Whipping Cream Pound Cake

Get the recipe here>>>Peanut Butter Pound Cake

Peanut Butter Pound Cake

Click here for the recipe>>Strawberry Pound Cake

Strawberry Pound Cake

 

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Comments

  1. ashok says

    12.27.20 at 1:20 am

    5 stars
    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.

    Reply
  2. Samantha says

    05.20.20 at 6:27 pm

    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?

    Reply
    • Paula says

      05.22.20 at 11:50 am

      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/

      Reply
  3. Pat says

    01.08.20 at 7:17 pm

    Can I also add HWC to the recipe or will that change it completely?

    Reply
    • Paula says

      01.09.20 at 4:19 pm

      I’m sorry, I can’t figure out what HWC is? My brain is slow after working all day 😊

      Reply
  4. Cameron says

    11.22.19 at 2:53 pm

    Can you use cake flour

    Reply
    • Paula says

      11.27.19 at 10:09 am

      Yes

      Reply
  5. Judy says

    06.27.19 at 11:50 pm

    Can I use an ordinary cake tin instead ofbthe bundt tin?

    Reply
    • Paula says

      06.28.19 at 2:18 pm

      pound cake batter baked in a non-Bundt or tube pan will require different baking times. Bundt batter halved and baked in two cake or loaf pans will likely require less time, while Bundt batter baked in 13×9-inch pans may require more time, so stay in the kitchen while the cake bakes and give it plenty of attention to ensure proper doneness.

      Reply
  6. KENYA ROLLINSON says

    04.11.19 at 6:04 pm

    Great recipe love it

    100 stars

    Reply
  7. Barbara says

    03.21.19 at 4:39 pm

    Do you sift the flour?

    Reply
    • Paula says

      03.21.19 at 4:55 pm

      Yes, before measuring

      Reply
  8. Pam says

    01.12.19 at 8:45 am

    May I add lemon pudding mix to the cake to add a more lemony flavor? I don’t have fresh lemons.

    Reply
    • Paula says

      01.16.19 at 1:52 pm

      lemon pudding will change the texture

      Reply
  9. Candy says

    12.23.18 at 9:00 pm

    Do I use salted butter or non salted or it doesn’t matter.

    Reply
    • Paula says

      12.24.18 at 10:33 am

      You can use either. I always use salted, it’s a personal preference.

      Reply
  10. Lilly Aguilar says

    10.11.18 at 8:37 pm

    I make this cake, excellent, thank you very much for sharing the recipe!

    Reply
  11. Mary says

    10.08.18 at 5:08 pm

    4 stars
    I made this cake as a bday present for one pf the ladies at church and I also bake them for my church on Fellowship Day.

    Reply
  12. Terri Adams says

    09.05.18 at 11:33 pm

    5 stars
    So easy, and so very moist. Very delicious.

    Reply
  13. Susan N. says

    08.25.18 at 6:58 pm

    5 stars
    AWESOME Lemon pound cake!! Followed your directions precisely with the lemon extract & lemon zest. Can’t wait to try the strawberry buttermilk pound! Thank you for sharing your recipes.

    Reply
  14. Bell says

    05.28.18 at 2:00 am

    This is the easiest lb cake I’ve made…I’ve made about 5 before…having room temp ingredients did make a difference and the batter never got so thick that the mixer got stuck like in the past…its still cooling can’t wait to taste it with homemade whipped cream

    Reply
  15. Nihimo says

    05.04.18 at 6:53 pm

    Amazing. I just tried your recipe. It turned out so good. Thank you for your recipe!!

    Reply
  16. Sue says

    12.23.17 at 10:16 am

    Excited to try it will let you know today.

    Reply
  17. Sue says

    12.11.17 at 6:25 pm

    No baking powder?

    Reply
    • Paula says

      12.11.17 at 7:01 pm

      No the eggs leaven the cake

      Reply
  18. Fiona Powell says

    12.06.17 at 4:10 am

    Do you use baking powder in any pound cake recipe?

    Reply
    • Paula says

      12.11.17 at 7:07 pm

      Typically I don’t. Eggs are enough leavening for the cake and what has traditionally been all that was used. I find also when using baking powder and baking soda I don’t get that crusty top that I like.

      Reply
  19. Tanya says

    08.04.17 at 11:19 pm

    Do u use unsalted butter?

    Reply
    • Paula says

      08.05.17 at 2:13 pm

      It is recommended to use unsalted butter when baking but I always use salted. It doesn’t make a difference in the baking process just the taste and I prefer the taste of salted.

      Reply
  20. Debra Harrison says

    05.16.17 at 10:59 am

    How much cream do I use

    Reply
    • Paula says

      05.17.17 at 7:31 pm

      There is no cream. In this direction “Add sugar and cream until fluffy, mixture will lighten in color slightly.” Cream is referring to beat or mix. I have updated it for clarification

      Reply
  21. Lea says

    03.07.17 at 10:03 am

    Loved the cake, the only thing I changed was I added 1 Tbsp of Madagascar vanilla bean paste in place of the lemon flavoring. One person who ate it said it was the best pound cake he ever ate!

    Reply
    • Paula says

      03.10.17 at 9:29 am

      vanilla bean is the best, great substitution. I’m glad you liked it.

      Reply
  22. Ruth says

    11.30.15 at 8:04 am

    Can you use fresh lemon juice instead of extract?

    Reply
  23. UTE says

    04.26.15 at 9:31 am

    I will have to try this

    Reply
    • Paula says

      04.26.15 at 10:02 am

      Hope you enjoy!

      Reply
  24. Fanny Alcalay says

    04.15.15 at 9:50 pm

    It look very tasty.

    Reply
    • Paula says

      04.16.15 at 2:00 pm

      Thank you!!

      Reply
  25. Ariana says

    04.09.15 at 3:24 am

    5 stars
    I love lemon aroma and this is so yumy so fluffy.

    Reply
    • Paula says

      04.16.15 at 2:02 pm

      Thank you Ariana! I love to smell lemon desserts baking too !

      Reply
  26. Hayley Appleford says

    04.05.15 at 5:52 am

    5 stars
    Wow this looks delicious! Must give this a try 🙂

    With love, Hayley ♥

    Reply
    • Paula says

      04.16.15 at 2:01 pm

      Thansk, it’s one of my favs!

      Reply

Trackbacks

  1. Lemon Cream Cheese Pound Cake Recipe - Dan 330 says:
    04.06.15 at 7:36 am

    […] This is the second pound cake recipe in my review of pound cakes. (read more and get the recipe here) […]

    Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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