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Call Me PMc

Cooking. Creating. Sharing

LEMON CREAM CHEESE POUND CAKE RECIPE

Apr.posted by Paula 60 Comments

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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!

With just 6 basic cake ingredients, this is THE BEST pound cake recipe!

Cream Cheese Pound Cake

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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 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!

bundt cake

 

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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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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 for Cream Cheese Pound Cake

If you truly want a lemon flavor, I suggest adding two tablespoons of lemon extract as well as 2 tablespoons of lemon zest to the recipe listed below. Furthermore, for Cream Cheese Pound Cake with classic vanilla and buttery taste use vanilla intead 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 up 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 as 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
4.78 from 58 votes
Print Pin Rate

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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 16 servings

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

©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
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
« Homemade Sriracha Thousand Island Dressing Wedge Salad
Roasted Broccoli Chicken Alfredo »

Comments

  1. 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
  2. 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
  3. 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
  4. KENYA ROLLINSON says

    04.11.19 at 6:04 pm

    Great recipe love it

    100 stars

    Reply
  5. 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
  6. 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
  7. 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
  8. Lilly Aguilar says

    10.11.18 at 8:37 pm

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

    Reply
  9. 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
  10. Terri Adams says

    09.05.18 at 11:33 pm

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

    Reply
  11. 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
  12. 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
  13. 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
  14. Sue says

    12.23.17 at 10:16 am

    Excited to try it will let you know today.

    Reply
  15. 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
  16. 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
      • Gayle says

        09.20.21 at 2:36 pm

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

        Reply
        • Paula says

          09.21.21 at 11:16 am

          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.

          Reply
  17. 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
  18. 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
  19. 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
  20. Ruth says

    11.30.15 at 8:04 am

    Can you use fresh lemon juice instead of extract?

    Reply
  21. 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
  22. 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
  23. 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
  24. 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
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