LEMON CREAM CHEESE POUND CAKE RECIPE

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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!

Cream Cheese Pound Cake

 

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 RollOld-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!

bundt cake

 

You may also enjoy these pound cake recipes

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.

CAN I FREEZE CREAM CHEESE POUND CAKE?

Pound cake is great for freezing. Wrap it tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.

CAN I BAKE THIS POUND CAKE IN 2 LOAF PANS?

Yes, you can bake this cake in two 8 x 4-inch loaf pans. The cooking time will be 60 minutes, add time if needed.

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!

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
Print Rate
Save To Your Recipe Box
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 16 servings

Ingredients

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
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76 Comments

    1. 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.

      1. How do you keep that crusty top from breaking and falling off when removing the cake from the pan?

      2. Sometimes it does and I want to cry. I try to grease the pan really really good then I have 2 cake plates ready so I loosen the cake with a thin knife around the edges and flip it quickly. But it does crumble sometimes.

    1. 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.

    1. 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

  1. 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!

4.86 from 87 votes (68 ratings without comment)

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