Lemon Cream Cheese Pound Cake

Introduction

The kitchen smelled like lemon and warm butter, and the timer clicked like a little metronome to Sunday afternoon comfort. Today I want to share my Lemon Cream Cheese Pound Cake, a recipe I reach for when I want something bright, tender, and a little nostalgic. This always takes me back to Sunday dinners. Also, if you like variations with fruit, I sometimes peek at a pineapple twist for inspiration from this pineapple cream cheese pound cake.

Why You’ll Love This

• Creamy crumb thanks to cream cheese — stays moist for days.
• Simple pantry ingredients, yet bakery-worthy.
• Kid-approved lemon flavor that isn’t too sharp.
• Great for gifting, brunch, or just a quiet coffee moment.

Quick Recipe Snapshot

• Servings: 8–10 slices
• Prep time: 20 minutes
• Cook time: 60–70 minutes
• Total time: 1 hour 20–90 minutes (including cooling)
• Skill level: Easy
• Taste: bright lemon + rich, buttery cream

Warm confidence: I bake this loaf whenever I want a reliable, comforting cake.

Ingredients You’ll Need

• 1 cup cream cheese, softened
  • Chef note: Room temp for smooth creaming.
• 1 cup unsalted butter, softened
  • Chef note: Unsalted helps control salt.
• 2 cups granulated sugar
  • Chef note: Caster sugar if you have it.
• 4 large eggs
  • Chef note: Bring to room temp first.
• 3 cups all-purpose flour
  • Chef note: Spoon and level for accuracy.
• 1/2 teaspoon salt
  • Chef note: Balances the sweetness.
• 1 teaspoon baking powder
  • Chef note: Fresh for best rise.
• 1/2 teaspoon baking soda
  • Chef note: Works with lemon acidity.
• 1/4 cup lemon zest
  • Chef note: Grate only the yellow peel.
• 1/4 cup lemon juice
  • Chef note: Fresh-squeezed tastes best.
• 1 teaspoon vanilla extract
  • Chef note: Adds warm depth.

How to Make It

1. First, preheat your oven to 350°F (175°C). Grease and flour a loaf pan, and tap out excess flour.
2. Next, in a large bowl beat the softened cream cheese and butter until very smooth and creamy. Scrape the bowl often.
3. Then, gradually add the sugar and beat until the mixture looks light and fluffy; it should lighten in color.
4. After that, add the eggs one at a time, beating well after each so the batter stays even and silky.
5. Meanwhile, whisk the flour, salt, baking powder, and baking soda together in a separate bowl so the rise stays consistent.
6. Now, fold the dry ingredients into the wet in two or three additions. Mix until just combined; stop when you no longer see streaks of flour.
7. Stir in the lemon zest, lemon juice, and vanilla. At this point the batter smells citrusy and feels dense but spreadable.
8. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan once on the counter to release air pockets.
9. Bake 60–70 minutes. The cake is done when the top turns golden, the edges pull slightly from the pan, and a toothpick comes out clean. You’ll smell the lemon as it nears done.
10. Finally, cool the cake in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

For more ideas to brighten the loaf with berries and tang, I sometimes borrow techniques from this blueberry lemon cream cheese sourdough loaf.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use an electric mixer to cream butter and cream cheese together quickly.
2. Mistake + fix: Overmixing after adding flour makes the cake dense — stop when streaks disappear.
3. Variation: Fold in a cup of fresh blueberries or a teaspoon of lavender for a floral lift.

For a different sweet twist, try a cranberry cheesecake-style loaf for holidays, inspired by this cranberry cheesecake pound cake.

Serving Ideas

• Serve slices warm with a smear of butter for a cozy weeknight dessert.
• For brunch, pair with whipped cream and fresh berries for a bright plate.
• At holiday tables, slice thin and arrange on a platter with candied lemon slices.
• Garnish options: powdered sugar dusting, lemon glaze, or a sprig of mint.
• For an afternoon treat, enjoy with strong coffee or Earl Grey tea.

If you like bread-like loaves, you’ll also enjoy adapting it into a sweeter quick bread format like this blueberry cream cheese bread.

Storing & Leftovers

• Fridge: Wrap tightly; keeps 4–5 days.
• Freezer: Double-wrap slices; freeze up to 3 months.
• Reheat: Warm a slice 12–15 seconds in the microwave to keep texture soft.
  Leftover idea: Turn slices into an indulgent cake-and-ice-cream sandwich.

Lemon Cream Cheese Pound Cake

A bright and tender pound cake enriched with cream cheese, perfect for gatherings or a cozy dessert treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 1 cup cream cheese, softened Room temp for smooth creaming.
• 1 cup unsalted butter, softened Unsalted helps control salt.
• 2 cups granulated sugar Caster sugar if you have it.
• 4 large eggs Bring to room temp first.
• 3 cups all-purpose flour Spoon and level for accuracy.
• 1/2 teaspoon salt Balances the sweetness.
• 1 teaspoon baking powder Fresh for best rise.
• 1/2 teaspoon baking soda Works with lemon acidity.
• 1/4 cup lemon zest Grate only the yellow peel.
• 1/4 cup lemon juice Fresh-squeezed tastes best.
• 1 teaspoon vanilla extract Adds warm depth.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, and tap out excess flour.
2. In a large bowl, beat the softened cream cheese and butter until very smooth and creamy, scraping the bowl often.
3. Gradually add the sugar, beating until the mixture looks light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk the flour, salt, baking powder, and baking soda together.

Baking

1. Fold the dry ingredients into the wet in two or three additions until just combined; stop when flour streaks are no longer visible.
2. Stir in the lemon zest, lemon juice, and vanilla.
3. Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release air pockets.
4. Bake for 60–70 minutes until the top is golden, edges pull slightly from the pan, and a toothpick comes out clean.
5. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a different sweet twist, try folding in a cup of fresh blueberries or a teaspoon of lavender for a floral lift. Can be served with butter, whipped cream, or fresh berries.

FAQs

Q: Can I make this ahead?
A: Yes — bake a day ahead, then store tightly wrapped at room temperature for the best texture.

Q: Any good substitutions?
A: You can swap half the all-purpose flour for cake flour for a softer crumb, but keep the rest the same.

Q: How do I know it’s done?
A: When the top is golden, edges pull slightly, and a toothpick comes out clean, your Lemon Cream Cheese Pound Cake is ready.

Q: Can I freeze it?
A: Absolutely; freeze cooled slices wrapped in plastic and foil for up to 3 months.

Final Thoughts

This Lemon Cream Cheese Pound Cake feels like a warm note from my kitchen to yours; it’s simple, forgiving, and full of bright flavor. Tweak the zest, add berries, or keep it classic — either way you’ll get tender slices that disappear fast. Give it a try and tell me how you changed it; I love hearing new takes on an old favorite. Lemon Cream Cheese Pound Cake

Conclusion

For another take on a classic lemon cream cheese loaf, I like the tested approach at Lemon Cream Cheese Pound Cake – Gonna Want Seconds, and for a slightly different cream cheese pound cake technique see Cream Cheese Pound Cake recipe at Call Me PMc.