This post may contain affiliate links that won’t change your price but will share some commission.

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.


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.


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.


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
4.85 from 84 votes
Print Pin 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
Cut your grocery bill and your food waste. Unlock savings of up to 30%* (sometimes more!) compared to grocery store prices.


  • 1 and 1/2 cups butter room temp (How to soften butter)
  • 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


  • 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.


©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.


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
Want to save your favorite recipes?Create an account or login 7 ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
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!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!


  1. 5 stars
    Hi Paula,
    I’ve made many of your pound cakes and love the taste and texture of all of them but I keep having the top crumble off. Am I over baking? They’re never dry and don’t seem to be over baked but I’m stumped.

    1. Hi Laurie, I’ve actually been researching this. It happens to mine occasionally and I *think* I do the same thing every time.

  2. 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.

  3. 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.

  4. 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?

      1. 5 stars
        I just made thus cake and shared it with my neighbors, it is so very good. I will keep using g this recipe. Thank you for sharing your recipe with me.

      1. My guess is Heavy Whipping Cream?

        Have not tried this yet, but it looks delicious. Cream cheese pound cakes are my favorite, so very rich. Thanks for sharing the recipe.

    1. 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.

4.85 from 84 votes (68 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!