LEMON CREAM CHEESE POUND CAKE RECIPE

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.

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
Want to save your favorite recipes?Create an account or login & ‘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!

76 Comments

  1. I just put my cakes in the oven. I used your recipe as a base. These are the changes I made. I wanted a strawberry lemonade cream cheese pound cake. I used strawberry cream cheese. Instead of extract I squeezed the juice of 1 large lemon. I zested the lemon and set it aside for the pudding I’m using as a sort of filling. The batter tastes immaculate. Additionally. I used mini bunt cake pans. So they will not cook quite as long. I cannot wait to taste them when done. I will certainly let you know if they come out how I want. 😁

    1. Yes, I’d love to hear the results. I get a lot of questions on useing mini bundt pans so I’d also love to know how long they baked. I keep meaning to test this but forget until I’m asked again. Thanks so much!

  2. I am just curious why the lemon extract is added after the flour. I would think it would mix in better before but I see this often in recipes. Is there a reason?

    1. I’m not really sure. If I’m making a cake with buttermilk, milk, whipping cream etc I dump mine in it and mix it in.

  3. 5 stars
    One of my favorite pound cake recipes! It’s hard to believe such a short list of ingredients can make something so delectably flavorful, tender and moist. Love it!

  4. 5 stars
    I had an excess of strawberries after picking them and wanted to make something different. I made this pound cake and served it with sliced strawberries and it was so delicious!

  5. 5 stars
    I tried this recipe and everyone said it was the best pound cake they have ever had! I did add a little more lemon extract to it as I LOVE lemon. I am not much of a baker but this was super easy to make!

  6. 5 stars
    My Grandmother baked cakes and I do too. This is a perfect replica of her recipe as each one is slightly different. It’s the butter for me. It’s the tablespoon of flavoring too. I substituted vanilla for my family. Make sure you sift the flour and everything is room temperature. Now, this version yields a lot of mixture so there was enough a 6 or so cupcakes. I will add confection sugar icing to make the dessert a hit! Thank you for sharing. Southern baker, Ingrid

4.86 from 87 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!