Lemon Cream Cheese Pound Cake 🍋 (Beyond the Butter Inspired)
This Lemon Cream Cheese Pound Cake is pure sunshine in every bite! Bursting with tangy lemon flavor, rich cream cheese, and a buttery crumb, it’s the kind of cake that feels both luxurious and comforting. Topped with a sweet, glossy lemon glaze, it’s perfect for brunch, holidays, or any time you want a bright, homemade dessert that impresses.
Why You’ll Love This Recipe
🍋 Fresh lemon flavor: Zest and juice infuse every layer with citrus brightness.
🧈 Rich and moist: Cream cheese and butter create a soft, velvety crumb.
🎂 Beautiful presentation: Bakes up golden and elegant in a bundt pan.
☕ Perfect for any occasion: Ideal with tea, coffee, or as a show-stopping dessert.
Ingredients
For the Cake
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Glaze
1 cup powdered sugar
2–3 tablespoons lemon juice
1 teaspoon lemon zest
Instructions
Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat butter, cream cheese, and sugar on medium speed until light and fluffy (about 3–4 minutes).
Add Eggs and Flavoring: Beat in the eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Prepare the Glaze: In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
Chef Tips & Variations
💡 Room temperature ingredients: Ensure butter, cream cheese, and eggs are at room temperature for the best texture.
🍋 Use fresh lemons: Bottled lemon juice can’t compare to the brightness of fresh juice and zest.
🧁 Mini versions: Make mini bundt cakes or loaves—reduce baking time to about 40–45 minutes.
❄️ Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to 1 week.
