LEMON CREAM CHEESE POUND CAKE
Introduction
Few desserts strike the balance between rich indulgence and refreshing brightness quite like LEMON CREAM CHEESE POUND CAKE. With its tender crumb, creamy texture, and the lively pop of lemon zest, this cake is a dessert that feels both classic and modern. It’s a pound cake that’s buttery without being heavy, citrusy without being tart, and versatile enough to serve at casual family gatherings, elegant dinner parties, or festive holiday tables.
What makes this cake stand out is its marriage of cream cheese and lemon. The cream cheese adds a silky density that traditional pound cakes often lack, while lemon zest and juice bring a burst of sunshine flavor. Finished with a tangy lemon glaze, this cake is guaranteed to steal the spotlight whenever it’s served.
Throughout this article, we’ll dive deep into why this recipe works, what ingredients you’ll need, the step-by-step process of making it, tips and tricks for foolproof success, serving suggestions, and time details. By the end, you’ll feel completely confident baking and serving the perfect LEMON CREAM CHEESE POUND CAKE.
Why This Recipe Works
The beauty of LEMON CREAM CHEESE POUND CAKE lies in its structure and balance of flavors. Let’s break down why it works so well:
Cream Cheese Addition
Classic pound cake uses only butter for richness, but cream cheese lightens the texture while keeping the cake moist. It also adds a slight tang that balances the sweetness.
Whipped Egg Whites
Separating the eggs and folding in whipped egg whites creates a cake that’s lighter and fluffier than traditional pound cake. The air incorporated into the whites ensures a tender crumb.
Lemon Flavor
A generous amount of lemon zest (and optional lemon oil) provides layers of citrus brightness. Combined with a lemon glaze, the flavor is bold without being overwhelming.
Balanced Sweetness
Two cups of sugar may sound like a lot, but it perfectly offsets the tartness of the lemon and tang of the cream cheese, creating harmony in each bite.
Moist but Structured
With butter, cream cheese, and eggs as a base, this cake has enough fat and protein to hold its shape beautifully, even in a Bundt pan, while remaining moist for days.
That combination makes LEMON CREAM CHEESE POUND CAKE not just another lemon dessert, but one that feels indulgent and refreshing at the same time.
What You’ll Need For This Recipe
To make the ultimate LEMON CREAM CHEESE POUND CAKE, gather these ingredients:
For the Cake
Cake Flour (2 cups / 8 oz) – Provides a fine, tender crumb that’s perfect for pound cakes.
Salt (½ scant teaspoon) – Balances the sweetness.
Unsalted Butter (8 oz, room temperature) – Richness and flavor. If using salted butter, omit the added salt.
Cream Cheese (8 oz, softened) – Adds creaminess and tang.
Granulated Sugar (2 cups / 14 oz) – Sweetness and structure.
Eggs (6 large, separated, room temperature) – Yolks enrich the batter; whites add lightness when whipped.
Lemon Zest (2 tbsp or 2 tsp zest + 1 tsp lemon oil) – Fresh citrus flavor.
Poppy Seeds (1½ tsp, optional) – Add a subtle crunch and visual appeal.
For the Glaze
Butter (1 tsp) – Smooths out the glaze.
Powdered Sugar (⅔ cup) – Sweet base for the glaze.
Fresh Lemon Juice (5–6 tsp) – Provides tangy flavor and drizzling consistency.
Equipment
Stand mixer or hand mixer
Bundt or tube pan (10-inch, 12-cup capacity)
Mixing bowls
Whisk, spatula, measuring cups, and spoons
With these ingredients and tools, you’re ready to craft a bakery-worthy LEMON CREAM CHEESE POUND CAKE in your own kitchen.
How To Make LEMON CREAM CHEESE POUND CAKE
Follow these step-by-step instructions for perfect results:
Preheat and Prepare Pan
Preheat oven to 325°F (163°C). Grease a light-colored Bundt or tube pan with flour-added cooking spray.
Mix Dry Ingredients
In a bowl, whisk together the cake flour, salt, and optional poppy seeds. Set aside.
Cream Butter, Cream Cheese, and Sugar
In the bowl of a stand mixer, beat the butter, cream cheese, and sugar for 5–8 minutes. Scrape down the sides occasionally. This step incorporates air, giving the cake its signature lift.
Add Egg Yolks and Lemon Flavor
Beat in the egg yolks until combined, then mix in the lemon zest and lemon oil. Scrape down the bowl to ensure even mixing.
Incorporate Dry Ingredients
Stir (not beat) the flour mixture into the wet batter until just combined. Overmixing at this stage can toughen the cake.
Whip Egg Whites and Fold
In a separate clean bowl, whip egg whites until soft peaks form. Gently fold them into the batter, being careful not to deflate.
Bake
Pour batter into the prepared pan. Bake for 60–80 minutes, or until a skewer inserted in the center comes out clean or with moist crumbs. The internal temperature should be around 210°F (99°C).
Cool
Let the cake rest in the pan for 10 minutes, then invert onto a cooling rack and let it cool completely.
Prepare Glaze
Melt butter in a microwave-safe cup. Add powdered sugar, stir, then add lemon juice a teaspoon at a time until the glaze reaches drizzling consistency.
Glaze the Cake
Drizzle the lemon glaze generously over the cooled cake.
And there you have it—your homemade LEMON CREAM CHEESE POUND CAKE, golden, fragrant, and ready to impress.
Tips + Tricks & More For Recipe Success
Making a pound cake may sound simple, but a few key tricks guarantee bakery-quality results every time:
Room Temperature Ingredients
Butter, cream cheese, and eggs should be at room temperature for smooth blending. Cold ingredients won’t emulsify properly.
Cream Thoroughly
Don’t rush the creaming process. The 5–8 minutes of beating butter, cream cheese, and sugar is what creates structure and lightness.
Fold Gently
When incorporating egg whites, use a spatula and fold with a light hand. This keeps the cake airy.
Use a Light-Colored Pan
Dark pans can over-brown the cake. If using one, reduce oven temperature slightly.
Don’t Overbake
Check the cake at 60 minutes. Pound cakes can dry out if left too long. A skewer should have moist crumbs, not wet batter.
Glaze Consistency
Add lemon juice slowly to the glaze. Too much liquid will make it runny; too little, and it won’t drizzle.
With these strategies, your LEMON CREAM CHEESE POUND CAKE will turn out picture-perfect every time.
How To Serve
Serving LEMON CREAM CHEESE POUND CAKE is almost as fun as baking it. Here’s how:
Slice into neat, thick wedges to showcase the cake’s golden crumb.
Serve at room temperature for the best flavor.
Pair with tea, coffee, or sparkling water for a refreshing treat.
For a festive presentation, dust lightly with powdered sugar before drizzling the glaze.
Serving Suggestions
The versatility of LEMON CREAM CHEESE POUND CAKE means it works in countless settings:
Brunch Delight – Serve with fresh berries and whipped cream.
Holiday Dessert – Garnish with candied lemon slices or edible flowers.
Summer Treat – Pair with a scoop of vanilla or lemon sorbet.
Elegant Dinner Party – Slice thinly and serve with a drizzle of raspberry coulis.
Everyday Snack – Enjoy plain with a hot cup of coffee or tea.
Whether simple or dressed up, this cake always shines.
Time Details
Here’s how long it takes to prepare and bake LEMON CREAM CHEESE POUND CAKE:
Prep Time: 20 minutes
Bake Time: 60–80 minutes
Cooling Time: 1 hour
Glazing Time: 10 minutes
Total Time: Approximately 2 hours 15 minutes
This makes it a great make-ahead dessert since it stays moist for several days.
Conclusion
If you’re looking for a dessert that feels timeless yet exciting, LEMON CREAM CHEESE POUND CAKE is it. The cream cheese adds irresistible richness, the lemon zest and glaze brighten every bite, and the fluffy crumb makes it a crowd-pleaser. It’s a recipe that works for all occasions—family dinners, holidays, or even just a cozy weekend bake.
Bake it once, and it may just become your signature cake. With the right ingredients, a little patience, and the tips shared here, you’ll master the art of LEMON CREAM CHEESE POUND CAKE and enjoy every slice of its citrus-kissed perfection.
