Lemon Cream Cheese Pound Cake

This Lemon Cream Cheese Pound Cake recipe is the perfect blend of tangy and sweet. The cream cheese provides a rich, creamy base for the lemon cake, while the lemon adds a wonderfully zesty flavor.

This cake is sure to be a hit with family and friends alike! 

This Lemon Cream Cheese Pound Cake recipe is the perfect balance of tart and sweet. The cream cheese in the batter gives the cake a rich, dense texture, while the lemon glaze adds a tartness that cuts through the sweetness.

I like to serve this cake as dessert, but it would also be great for breakfast or brunch. If you’re looking for a show-stopping dessert, this Lemon Cream Cheese Pound Cake is THE ONE. And if you have any leftovers, they freeze well, so you can enjoy them for weeks to come.

So go ahead and treat yourself – you deserve it!

Happy baking!

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Why I love this Lemon Cream Cheese Pound Cake Recipe

There are many reasons why I love this Lemon Cream Cheese Pound Cake recipe, but the main one is that it is incredibly delicious! The cake is moist and flavorful, with a perfect balance of sweet and tart. I also love the cream cheese frosting, which adds richness and creaminess that takes the cake to the next level. This is definitely one of my favorite recipes for pound cake, and I know you’ll love it too!

Ingredients:

For the cake:

• All-purpose flour
• Butter softened
• Salt
• Cream cheese softened
• Fresh lemon juice
• Sugar
• Fresh lemon zest
• Large eggs
• Vanilla extract
• Lemon extract

For the glaze:

• Fresh lemon juice
• Confectioner’s sugar

Instructions:

Step 1. Heat the oven to 325 degrees, and grease a bundt pan well.

Step 2. Cream together the butter, and cream cheese.

Then, add sugar until smooth and creamy.

Step 3. Beat in the eggs one at a time.

Step 4. Add, All-purpose flour, salt, and lemon juice.

Then, add lemon zest, vanilla extract, and lemon extract.

Blend until the batter is smooth.

Step 5. Spread the batter into the bundt pan, and bake for 1 ½ hours, or until completely cooked through.

Step 6. Remove from the oven and allow to cool for 30 minutes.

Step 7. Flip the cake over onto a platter or plate, and release it from the bundt pan.

Step 8. Mix together the ingredients for the glaze, adding a bit more lemon juice if needed.

Step 9. Pour the glaze over the cake, and allow it to cool and set before serving.

THANKS FOR PINING!

Lemon Cream Cheese Pound Cake recipe tips

When it comes to Lemon Cream Cheese Pound Cake, there are a few things you can do to make sure yours turns out perfectly.

• First, make sure all of your ingredients are at room temperature before beginning. This will help ensure that the cake batter is smooth and doesn’t contain any lumps.
• Additionally, be sure to cream the butter and cream cheese together until light and fluffy before adding any other ingredients. This will help ensure that your cake is fluffy and delicious.
• Finally, when it comes time to bake the cake, be sure to test it with a toothpick to make sure it’s done before removing it from the oven. If the toothpick comes out clean, your cake is ready to go!

Lemon Cream Cheese Pound Cake recipe variations

There are many variations of the Lemon Cream Cheese Pound Cake recipe.

• For a more lemony taste, adding lemon zest to the cake batter is a good twist.
• For extra flavor, add flavored cream cheese, such as strawberry or raspberry.
• Another variation is using a different type of flour, such as almond flour.
• Another variation is using a sugar substitute, such as Splenda.

More lemon cakes?

Easy Moist Lemon Cake Recipe – This cake is the perfect combination of zippy, tender, Lemon Buttermilk Cake topped with an incredible sugary crunch.

Lemon Cake to Die For – Sure to be a crowd-pleaser.

Buttermilk Lemon Sheet Cake Recipe – Will be a favorite dessert recipe.