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
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.
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
You'll enjoy these too!
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/
Pat says
Can I also add HWC to the recipe or will that change it completely?
Paula says
I’m sorry, I can’t figure out what HWC is? My brain is slow after working all day 😊
Cameron says
Can you use cake flour
Paula says
Yes
Judy says
Can I use an ordinary cake tin instead ofbthe bundt tin?
Paula says
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.
KENYA ROLLINSON says
Great recipe love it
100 stars
Barbara says
Do you sift the flour?
Paula says
Yes, before measuring
Pam says
May I add lemon pudding mix to the cake to add a more lemony flavor? I don’t have fresh lemons.
Paula says
lemon pudding will change the texture
Candy says
Do I use salted butter or non salted or it doesn’t matter.
Paula says
You can use either. I always use salted, it’s a personal preference.
Lilly Aguilar says
I make this cake, excellent, thank you very much for sharing the recipe!
Mary says
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.
Terri Adams says
So easy, and so very moist. Very delicious.
Susan N. says
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.
Bell says
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
Nihimo says
Amazing. I just tried your recipe. It turned out so good. Thank you for your recipe!!
Sue says
Excited to try it will let you know today.
Sue says
No baking powder?
Paula says
No the eggs leaven the cake
Fiona Powell says
Do you use baking powder in any pound cake recipe?
Paula says
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.
Tanya says
Do u use unsalted butter?
Paula says
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.
Debra Harrison says
How much cream do I use
Paula says
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
Lea says
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!
Paula says
vanilla bean is the best, great substitution. I’m glad you liked it.
Ruth says
Can you use fresh lemon juice instead of extract?
UTE says
I will have to try this
Paula says
Hope you enjoy!
Fanny Alcalay says
It look very tasty.
Paula says
Thank you!!
Ariana says
I love lemon aroma and this is so yumy so fluffy.
Paula says
Thank you Ariana! I love to smell lemon desserts baking too !
Hayley Appleford says
Wow this looks delicious! Must give this a try 🙂
With love, Hayley ♥
Paula says
Thansk, it’s one of my favs!