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!
This is my Mom’s cake recipe. She always either made this
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
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The video below is for my Old Fashioned Blue Ribbon Pound Cake. However, the mixing method is the same for this Lemon
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
This
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
Ingredients
- 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 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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. 😁
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!
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?
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.
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!
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!
This cake was so good!
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!
Hola!! No necesita polvo de hornear?
No, the eggs will make the cake rise.
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