Cream Cheese Pound Cake
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The
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 this recipe), as well as other old-fashioned desserts that I’ve shared. My Old-fashioned Butter Roll, Old-fashioned Sugar Pie, Old Fashioned No Bake Peanut Butter Oatmeal Cookies, and Old-fashioned Rice Pudding are some of the most popular recipes.
Cream Cheese Pound Cake
I’ve started a series of testing and reviewing Pound Cake recipes. You can read all the posts and get the recipes here.
This recipe boasts a silky texture. A small crumb that is 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
What is the secret to a good pound cake?
The key to making a great pound cake is careful mixing and using high-quality ingredients that are at room temperature, especially the
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 cake in two 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
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Equipment
Ingredients
- 1 and 1/2 cups butter room temp (How to soften butter)
- 8 ounce cream cheese room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour sifted then measured
- 1 tablespoon lemon extract
Instructions
- Coat a tube pan or bundt pan with solid vegetable shortening and a dusting of sugar (about 1/4 cup) swirl the pan so the sugar coats all the shortening. Be sure not to miss any areas. Or you can coat the pan with Wilton cake release.
- Preheat oven to 350°F
- In the bowl of an electric mixer, beat butter and cream cheese until smooth.1 and 1/2 cups butter, 8 ounce cream cheese
- Add sugar and beat until fluffy. The mixture will lighten in color slightly. Stop the mixer and scrape the sides and bottom of the bowl. Return the mixer to low.3 cups granulated sugar
- Add eggs one at a time, beating after each addition. Stop the mixer and scrape the sides and the bottom of the bowl. Return to low.6 large eggs
- Slowly add the flour to the mixture and stir it in gently. Be careful not to overmix.3 cups all-purpose flour
- Add lemon extract and stir it in. Stop the mixer and scrape the sides and the bottom of the bowl.1 tablespoon lemon extract
- Pour batter into your prepared pan.
- Bake 60 to 70 minutes at 350℉ (or 75 to 80 minutes at 325℉ – I've baked it both ways) or until a pick inserted in the center comes out clean or with 'dry' crumbs. Or, you can test with your cake thermometer.
- Allow to cool on the countertop on a wire rack 30 minutes before inverting on a serving tray. Cool completely on the counter before covering in an airtight container.
- Store in an airtight container on the counter for 5 to 6 days. To revive dried-out 'old' pound cake, spread butter on both sides and toast until it's lightly browned. Or, you can make a Nutella Strawberry Grilled Sandwich. The link is in the notes below.
Notes
Nutrition
Could I omit the lemon extract and replace with lemon juice and zest? If I use both the extract and juice, would the batter be affected by an extra tablespoon of liquid?
You can. That small about of liquid won’t affect the outcome.
Absolutely love the bright flavor of this cake!
This cake checks all the boxes for what I remember from my Southern childhood – dense, moist, outside crunch, and made with butter! Yes! This cake is a winner, and every bite had me in disbelief that I made it!
We baked this over the weekend and it came out soooo Good! The whole pound cake was polished off in minutes by all. Next time, I will have to bake two! 😍
I’m baking my for dinner today. I add lemon zest from one large lemon and the juice. I can’t wait to see how it turns out.
Hello this cake look yummy will bake it later thank you for sharing your recipe 👏
Delicious! I will use the recipe again and again, experimenting with different flavors! I baked it for 70 minutes as suggested and the results were just perfect. Thank you for sharing the recipe!
I typically only bake pound cakes! Regular sour cream, vanilla pound cakes, chocolate sour cream pound cakes and This AMAZING Lemon Cream Cheese pound cake! It quickly went to the top of my list for friends and family! Make sure you use real lemon flavoring and not imitation, if they even make lemon imitation flavoring! You are in for a treat! 🍋
Thanks so much for your comment! I’m so happy you enjoyed the cake.
How much lemon juice do you use?