Name: Lemon Cream Cheese Pound Cake
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3 cups cake flour; 1 teaspoon salt; 4 large eggs + 2 large egg yolks, room temperature; ¼ cup milk (1%, 2%, or whole); ⅓ cup fresh lemon juice (about 3–4 medium lemons); 2 teaspoons lemon zest; 2 teaspoons vanilla extract; 1½ cups unsalted butter, softened; 6 oz cream cheese, softened; 3 cups granulated sugar; For optional glaze: 2 cups powdered sugar + 2–4 tablespoons fresh lemon juice

This Lemon Cream Cheese Pound Cake is a dense yet incredibly moist dessert, bursting with bright lemon flavor and rich creaminess from the cream cheese. It practically melts in your mouth, making it a timeless treat any time of year.

Why You’ll Love This Recipe

I love how the tangy lemon juice and zest perfectly balance the cream cheese’s richness. The cake’s dense but tender crumb feels luxurious, and baking it in a bundt or tube pan gives it an elegant shape—ideal for serving at gatherings. Plus, it’s easy to prep and can be stored or frozen for later, so I always feel organized and prepared.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups cake flour
1 teaspoon salt
4 large eggs + 2 large egg yolks, room temperature
¼ cup milk (1%, 2%, or whole)
⅓ cup fresh lemon juice (about 3–4 medium lemons)
2 teaspoons lemon zest
2 teaspoons vanilla extract
1½ cups unsalted butter, softened
6 oz cream cheese, softened
3 cups granulated sugar
For optional glaze: 2 cups powdered sugar + 2–4 tablespoons fresh lemon juice

directions

Preheat oven to 300 °F and place a baking sheet on the middle rack.
Butter and flour a 12-cup bundt pan (or a 10-cup tube/6-cup bundt for smaller batches).
Whisk flour and salt in a bowl.
In another bowl, whisk together eggs, yolks, milk, lemon juice, and vanilla.
Cream butter, cream cheese, sugar, and lemon zest at medium speed until light and fluffy.
With the mixer on low, gradually beat in the egg mixture—the batter may curdle, and that’s normal.
Still on low, gradually add dry ingredients until just combined.
Pour the batter into the pan and tap to release air bubbles.
Bake 85–95 minutes (for a 12-cup bundt), rotating halfway through; smaller pans bake for about 75–85 minutes. If the top browns too quickly, tent it with foil.
The cake is done when it’s golden, edges pull away, it springs back to the touch, and a tester comes out clean.
Cool for 15–20 minutes, then invert onto a rack and let cool completely (2–3 hours).
For the glaze, whisk powdered sugar with lemon juice and drizzle over the cooled cake—or simply dust with powdered sugar.

Servings and timing

I yield 18 servings.
Prep time is around 30 minutes, bake time about 1 hour 20 minutes, and cooling takes 2–3 hours—about 3 hours 50 minutes total.

Variations

Small batch version: Use a 6-cup bundt pan and halve all ingredients; bake about 60–70 minutes at 300 °F.
Lemon-extract boost: Stir in ½ teaspoon lemon extract with the vanilla for extra citrus aroma.
Gluten-free twist: Substitute cake flour with a 1:1 gluten-free blend and add 1 teaspoon of xanthan gum.
Lemon blueberry: Gently fold in one cup of fresh blueberries before baking for a fruity twist.

storage/reheating

I store the cake in an airtight container at room temperature or in the fridge for up to 3 days. For longer storage, I wrap it tightly in plastic wrap, then foil, and freeze for up to one month. To serve, I thaw it at room temperature—it always tastes freshly baked. For reheating, I warm slices in the microwave for a few seconds or in a low oven (about 300 °F for 10 minutes) until just warm.

FAQs

What size pan should I use?

I recommend a 12-cup bundt pan. If I prefer a smaller batch, I split it between two 6-inch bundt pans with excellent results.

Can I use bottled lemon juice?

I always use fresh lemon juice. The zest is essential for the bright citrus flavor—I wouldn’t skip it.

Why does my cake have streaks inside?

Those lighter streaks are normal—often the result of over-creaming butter and sugar. I keep the mixer at medium speed to prevent this.

Can I make it ahead?

Absolutely! I bake it a day in advance, store it well-wrapped, and let it finish cooling overnight. It often tastes even better the next day.

How do I know when it’s done?

I look for edges pulling away, a slight spring back when I touch the top, and a clean toothpick or cake tester. If the top is browning too quickly, I tent with foil for the last 15–20 minutes.

Conclusion

I hope this Lemon Cream Cheese Pound Cake becomes a staple in my kitchen—it’s rich yet bright, easy to make ahead, and perfect for celebrations or cozy coffee moments. I savor every slice and know I will make it often