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
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You may also want to check out my other Pound Cake recipes
Whipping Cream Pound Cake
Get all my Pound Cake recipes here.
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