Lemon Cream Cheese Pound Cake

Some cakes just feel like home, don’t they? For me, this Lemon Cream Cheese Pound Cake is one of those bakes that always brings a little calm to the chaos.

I’ve made it on quiet Sundays, packed it in lunchboxes, and even cut a slice late at night with a cup of tea when the day felt too long.

And every time, it hits that same sweet spot—soft, moist, tangy, and just the right amount of sweet.

What makes it so special? It’s that mix of real cream cheese and fresh lemon. The cream cheese keeps the cake dense in the best way—like the kind of texture you don’t rush through. And the lemon?

Not the fake kind, not bottled. I mean real lemon juice and zest, so every bite tastes clean and fresh, not overly sharp.

Then there’s the glaze… oh, that glaze. It drips down the sides, adds a little sparkle, and gives the cake a little extra kick right at the end.

This isn’t one of those fussy cakes that needs layers or fancy toppings. It’s simple, but it never feels plain.

It’s the kind of recipe you remember without needing to look it up every time. And once you’ve made it, I promise—it’ll stay in your regular baking list.

So if you’ve got a couple of lemons and some butter and cream cheese sitting in your fridge, you’re already halfway there.

Table of Contents

Lemon Cream Cheese Pound Cake Recipe

Ingredients

For the Cake:

1 ½ cups (340g) unsalted butter, softened to room temperature
8 oz (225g) full-fat cream cheese, softened
2 ¾ cups (550g) granulated sugar
6 large eggs, at room temperature
1 tbsp finely grated lemon zest (from 2 medium lemons)
1 tbsp freshly squeezed lemon juice
1 tbsp pure vanilla extract
3 cups (360g) all-purpose flour, sifted
½ tsp fine sea salt
½ tsp baking powder

For the Glaze:

1 cup (120g) powdered sugar, sifted
2–2½ tbsp freshly squeezed lemon juice
½ tsp lemon zest (optional, for extra zing)

Instructions

Preheat the oven to 325°F (163°C).
Generously grease a standard 10×5-inch loaf pan (or two 8.5×4.5-inch pans) with butter, then line with parchment paper, leaving overhang on long sides. Lightly grease the parchment as well.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese on medium-high speed for 3–5 minutes until light, fluffy, and pale in color. Scrape down the bowl as needed.
With the mixer on medium speed, add the sugar slowly, about ¼ cup at a time. Once all the sugar is incorporated, beat for another 2–3 minutes until the mixture is creamy and airy.
Crack the eggs into a small bowl. With the mixer on medium-low, add eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape the bowl again to ensure thorough mixing.
Stir in the lemon zest, lemon juice, and vanilla extract. Mix just until combined.
In a separate bowl, whisk together sifted flour, salt, and baking powder.
Add the dry ingredients to the wet mixture in three additions, mixing on low speed after each one. Do not overmix. Stop once no streaks of flour remain.
Pour the thick batter into the prepared loaf pan(s). Use an offset spatula or the back of a spoon to level the surface. Tap the pan gently on the counter to release air bubbles.
Place on the center rack and bake for 65–75 minutes (or 55–60 minutes for smaller pans), or until a toothpick inserted into the center comes out clean with a few moist crumbs. The top should be golden and slightly cracked.
Remove from the oven and let the cake cool in the pan for 15 minutes. Then carefully lift it out using the parchment overhang and transfer to a wire rack. Let it cool completely (about 1 hour).
In a small bowl, whisk together sifted powdered sugar with 2 tablespoons lemon juice. If the glaze is too thick, add a few more drops of lemon juice until it reaches a thick but pourable consistency. Optional: Stir in lemon zest for extra brightness.
Once the cake is completely cool, spoon the glaze over the top, letting it drip down the sides. Let the glaze set at room temperature for at least 15 minutes before slicing.
Wrap tightly in plastic wrap and keep at room temperature for up to 3 days.
For longer storage, refrigerate for up to 7 days or freeze for up to 2 months (wrap in plastic wrap and then foil).

How Do You Keep a Lemon Cream Cheese Pound Cake Moist?

Keeping the cake moist is all about using the right ingredients and baking techniques from start to finish.

Use room temperature ingredients: Cold butter, eggs, or cream cheese don’t mix evenly and can lead to a dense or dry cake.
Measure flour correctly: Don’t pack it in. Spoon it into the measuring cup and level it off to avoid using too much.
Don’t overmix the batter: Mix just until everything is combined. Overmixing knocks out air and makes the cake dense.
Bake at the right temperature: Too hot and it dries out, too low and it doesn’t set properly. Stick to 325°F (163°C).
Avoid overbaking: Start checking a few minutes before the timer. If a toothpick comes out with just a few moist crumbs, it’s done.
Cool the cake properly: Let it rest in the pan for 15 minutes before removing. Cooling it too fast can affect texture.
Wrap tightly if storing: Air is the enemy of moisture. Use plastic wrap or airtight containers once the cake is fully cooled.

Can I Add Lemon Extract For Extra Flavor?

Yes, lemon extract can boost the flavor without changing the texture.

Use it in small amounts: ½ to 1 teaspoon is plenty. It’s strong and can taste artificial if overused.
Use with fresh lemon zest: The zest gives natural oils and balances the extract well.
Skip if you don’t have it: Fresh lemon juice and zest are usually enough for great flavor.

Why Did My Pound Cake Sink In The Middle?

If your cake sank in the middle, chances are something went wrong during mixing, baking, or measuring.

Underbaking: The most common reason. The center wasn’t fully cooked before the outside browned.
Too much leavening: A little baking powder goes a long way. Too much causes the cake to rise fast, then collapse.
Opening the oven door too early: This lets out heat and causes the cake to fall before it sets.
Incorrect oven temperature: Use an oven thermometer if needed. Some ovens run hotter or cooler than what’s shown.
Overmixing the batter: This adds extra air, which can make the cake rise too much, then fall.
Expired baking powder: Weak leavening causes uneven rising. Always check the date.

Can I Make This Cake Without a Mixer?

Yes, but it takes more effort and time.

Use a sturdy whisk or spatula: You’ll need some elbow grease to cream the butter and sugar properly.
Soften butter and cream cheese fully: They should be very soft so they blend easily by hand.
Mix eggs in one at a time: Stir well after each to get a smooth batter.
Don’t overmix the flour: Once dry ingredients are in, mix gently just until no streaks remain.

Why Is My Pound Cake Dry?

Dry cake usually means something went wrong with ingredients or baking time.

Too much flour: This is the #1 reason. Always spoon and level the flour—never scoop.
Overbaking: Just 5 extra minutes can dry it out. Use a timer and start checking early.
Oven too hot: A hot oven cooks the outside too fast. Use an oven thermometer to check.
Not enough fat or moisture: Make sure you’re using full-fat cream cheese and butter—not low-fat substitutes.
Cake wasn’t wrapped properly: Once cooled, store it airtight. Exposure to air dries it out fast.

What Type Of Cream Cheese Works Best For Baking?

The type of cream cheese you use matters more than you might think.

Full-fat block cream cheese: This gives the best texture and richness. Go for the solid block, not the whipped tub.
Avoid light or low-fat versions: These have more water and can ruin the texture.
Don’t use cream cheese spreads: These are too soft and won’t hold up in baking.
Room temperature is key: Soft cream cheese blends better, making the batter smoother.

How Do I Stop My Cake From Sticking To The Pan?

Nothing’s worse than a perfect cake tearing at the end. Use these tips to make sure it releases cleanly.

Use a non-stick pan: A good quality loaf or bundt pan helps a lot.
Grease thoroughly: Butter every corner of the pan, especially the edges and bottom.
Use parchment paper: Line the bottom and leave overhang for lifting the cake out easily.
Dust with flour after greasing: Especially useful in bundt pans—tap out the extra.
Let it cool before removing: Wait at least 15 minutes. Removing too early or too late can cause sticking.

Can I Use Margarine Instead Of Butter In This Recipe?

Yes, you can use margarine—but results will be slightly different.

Choose stick margarine: It should be firm and not spreadable from a tub.
Avoid low-fat or light margarines: They have too much water, which can change the texture.
Expect slight changes in flavor: Margarine doesn’t have the same richness as butter.
Use the same amount: Measure margarine exactly as you would butter.

Can I Freeze Lemon Cream Cheese Pound Cake?

Yes, this cake freezes really well and stays moist after thawing if frozen properly.

Wrap it tightly: Use plastic wrap first, then wrap it in foil or place it in a freezer-safe bag.
Freeze without glaze: Glaze can get sticky or separate. Add it after thawing.
Slice before freezing (optional): This way, you can pull out one piece at a time.
Freezer life: Keeps well for up to 2 months. Label it with the date so you remember.
Thawing: Let it thaw at room temperature, still wrapped, to avoid drying out.

What’s The Best Way To Store Pound Cake?

Proper storage keeps the cake moist and flavorful for days.

Cool it completely first: Storing a warm cake causes condensation, which ruins texture.
Wrap in plastic wrap: Wrap it tight so no air gets in.
Use an airtight container: This adds an extra layer of protection, especially in the fridge.
Room temperature: Store for up to 3 days if the room is cool and dry.
Refrigerator: Store for 5 to 7 days, especially if it’s glazed.
Avoid direct sunlight or heat: Both can melt the glaze and dry out the cake.