Lemon Cream Cheese Pound Cake

This light and tender cream cheese pound cake full of zesty lemon flavor is elegant enough for a dinner party, but easy enough for a busy weeknight!
1 hr 30 minPrep Time
1 hr 15 minCook Time

Servings: 12-16 servings



  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened to room temperature
  • 3/4 cup unsalted butter, softened to room temperature
  • 1 1/2 cup granulated sugar
  • Zest of 2 lemons
  • 4 large eggs
  • 1 teaspoon vanilla extract


  • 1 1/3 cup powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • Lemon slices or zest, for garnish (optional)


Step 1

Preheat oven to 325°F. Grease a tube pan or bundt pan with butter and flour.

Step 2

Combine the flour, baking powder, and salt in a bowl and set aside.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on high until smooth. Add the sugar and lemon zest and beat until light and creamy, 2-3 minutes.

Step 4

Add eggs one at a time, scraping down after each. Mix in the vanilla.

Step 5

Add the dry ingredients and mix until just incorporated. batter will be thick, do not overmix.

Step 6

Spread the cake batter into the prepared cake pan and bake until lightly golden brown and a toothpick inserted comes out with a few moist crumbs, 1 hour to 1 hour and 15 minutes.

Step 7

Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Step 8

To make the glaze, whisk together the powdered sugar and lemon juice. Pour over the cooled cake and garnish with lemon slices or zest, if desired.

Step 9

Let glaze sit up for 15 minutes before slicing.

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