There’s something magical about the way cream cheese transforms an ordinary pound cake into pure decadence. When we add bright lemon zest and juice to that rich foundation we create a dessert that’s both luxurious and refreshingly tangy. This lemon cream cheese pound cake delivers the perfect balance of dense buttery texture with a burst of citrus sunshine in every bite.
We’ve perfected this recipe to give you that coveted fine crumb that melts on your tongue while maintaining the classic pound cake structure. The cream cheese doesn’t just add richness – it keeps the cake incredibly moist for days making it ideal for special occasions or whenever you’re craving something extraordinary.
Whether you’re serving it alongside fresh berries dusted with powdered sugar or enjoying a simple slice with your morning coffee this cake proves that sometimes the most elegant desserts come from combining a few quality ingredients with just the right technique.
Ingredients
We’ve carefully selected each ingredient to create the perfect balance of richness and citrus brightness in our lemon cream cheese pound cake. Quality ingredients make all the difference in achieving that luxurious texture and vibrant flavor.
For the Pound Cake
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (from 2-3 lemons)
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅓ cup whole milk, room temperature
For the Lemon Glaze
- 1½ cups powdered sugar, sifted
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, melted
- Pinch of salt
Equipment Needed
Preparing this lemon cream cheese pound cake requires exact equipment to achieve the perfect texture and presentation. We recommend gathering all tools before beginning to ensure a smooth baking process.
Essential Baking Pans
Our recipe offers flexibility with pan options to suit different serving preferences. A 10-inch tube pan creates the classic pound cake shape and ensures even baking throughout the dense batter. For those preferring a decorative presentation, a 12-cup fluted tube pan produces beautiful ridged sides that showcase any glaze beautifully. Two 9 x 5-inch loaf pans work perfectly when you want to create smaller cakes for gifting or portion control.
Mixing Equipment
A stand mixer with paddle attachment provides the best results for creaming the butter and cream cheese mixture to perfect smoothness. The paddle attachment prevents overworking the batter while ensuring all ingredients incorporate evenly. Hand mixers work as an alternative, though they require more time and attention to achieve the same creamy consistency.
Cooling and Finishing Tools
Wire racks are essential for proper cooling, allowing air to circulate around the entire cake surface. This prevents condensation from forming on the bottom, which could make the cake soggy. We also recommend having a saucepan available if you choose to prepare the optional lemon syrup, as it requires gentle heating to dissolve the sugar completely.
Having these tools prepared and within reach makes the baking process more efficient and helps ensure consistent results every time we make this delicious cake.
Instructions
Follow these detailed steps to create your perfect lemon cream cheese pound cake. We’ll guide you through each stage to ensure exceptional results every time.
Prep the Pan and Oven
Grease your 10-inch bundt pan or tube pan thoroughly with butter or cooking spray. Dust the greased pan with flour, tapping out any excess to prevent sticking. Preheat your oven to 325°F for consistent baking results. Position the oven rack in the lower third of the oven to promote even heat distribution throughout the cake.
Prepare the Batter
Beat the softened butter and cream cheese in your stand mixer using the paddle attachment until the mixture becomes completely smooth and light in color. Gradually add the granulated sugar while mixing on medium speed until the mixture becomes fluffy and well combined. Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat in the vanilla extract, fresh lemon juice, and lemon zest until evenly distributed.
Whisk together the all-purpose flour, salt, and baking powder in a separate bowl. Alternate adding the dry ingredients and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed just until combined after each addition to avoid overmixing the batter.
Bake the Cake
Pour the batter into your prepared pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake for 1 hour and 5 minutes to 1 hour and 30 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back lightly when touched and begin to pull away from the sides of the pan.
Make the Lemon Glaze
Whisk together the powdered sugar and fresh lemon juice in a medium bowl until smooth. Add the lemon zest and pinch of salt, mixing until well combined. Stir in the melted butter to create a glossy, pourable consistency. Adjust the thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner consistency.
Glaze and Finish
Cool the cake in the pan for 15 minutes before turning it out onto a wire rack. Allow the cake to cool for an additional 10 minutes until slightly warm but not hot. Pour the lemon glaze evenly over the cake, allowing it to drip down the sides naturally. Let the glaze set for 10-15 minutes before serving to achieve the perfect finish.
Directions for Serving
We recommend allowing our lemon cream cheese pound cake to cool completely before serving to achieve the best texture and flavor presentation. The cake reaches optimal serving temperature after resting for at least 2 hours at room temperature.
Slice the cake using a sharp serrated knife to create clean cuts without tearing the dense crumb. We suggest cutting slices approximately 1 inch thick to showcase the cake’s beautiful texture while providing satisfying portions. Wipe the knife clean between cuts to maintain neat presentation.
Present individual slices on dessert plates with the glazed side facing up to highlight the glossy lemon coating. We find that placing each slice slightly off-center on the plate creates an elegant visual appeal.
Enhance the serving experience by pairing our pound cake with complementary accompaniments. Fresh berries such as strawberries, raspberries, or blueberries provide a delightful color contrast and tartness that balances the cake’s richness. A dollop of freshly whipped cream adds lightness to each bite.
Serve with beverages that complement the citrus notes. We recommend pairing slices with hot coffee, Earl Grey tea, or champagne for special occasions. The cake’s dense texture makes it perfect for dunking into coffee or tea.
Store remaining portions properly to maintain freshness. Cover leftover cake with plastic wrap or store in an airtight container at room temperature for up to 3 days. We notice the flavors actually intensify after the first day as the lemon elements meld together.
Consider temperature preferences when serving. While delicious at room temperature, some guests prefer their pound cake slightly warmed. We suggest briefly warming individual slices in the microwave for 10-15 seconds to enhance the buttery aroma without melting the glaze.
Make-Ahead Instructions
Preparing our lemon cream cheese pound cake ahead of time makes entertaining effortless and allows the flavors to develop beautifully. We recommend baking the cake completely and allowing it to cool before storing to maintain optimal texture and moisture.
Storage Timeline and Options
Our testing shows this cake stores exceptionally well using multiple methods:
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature | Up to 2 days | Immediate serving |
| Refrigerated | Up to 5 days | Extended freshness |
| Frozen | Up to 3 months | Long-term storage |
Proper Wrapping Technique
We wrap our cooled cake tightly in plastic wrap to lock in moisture and prevent it from absorbing other flavors. Double wrapping provides extra protection for longer storage periods. For freezing we recommend wrapping first in plastic wrap then aluminum foil for maximum freshness preservation.
Glaze Application Strategy
Timing the glaze application correctly ensures the best presentation and flavor. We apply the lemon glaze immediately before serving when the cake has been prepared in advance. This approach prevents the glaze from becoming too absorbed or losing its bright appearance during storage.
Improving Moisture Before Serving
Previously baked cakes benefit from a moisture boost before serving. We brush warm lemon syrup onto the cake surface to revive its tender crumb and intensify the citrus flavor. This technique works particularly well for cakes stored longer than two days.
Thawing Instructions
Frozen cakes should thaw at room temperature for optimal texture recovery. We remove the cake from the freezer and leave it wrapped while thawing to prevent condensation from affecting the surface. The thawing process typically takes 2 to 3 hours depending on the cake size.
Equipment for Make-Ahead Success
Using proper storage containers enhances our make-ahead results. Airtight containers work well for room temperature storage while freezer-safe containers prevent freezer burn during long-term storage. We avoid storing the cake in the refrigerator uncovered as this can dry out the surface.
Storage Tips
Proper storage ensures our lemon cream cheese pound cake maintains its moist texture and vibrant flavor for days after baking. We recommend following exact storage methods based on how long you plan to keep the cake.
Room Temperature Storage
Our lemon cream cheese pound cake stays fresh at room temperature for 3-4 days when stored correctly. We place the cake in an airtight container or cover it completely with cling wrap to prevent moisture loss. A cake dome works exceptionally well for maintaining freshness while allowing easy access for serving.
Keeping the cake tightly covered prevents the surface from drying out and preserves that tender crumb we worked so hard to achieve. We avoid leaving the cake uncovered for extended periods as this leads to a tough exterior and compromised texture.
Refrigerator Storage
Refrigeration extends our cake’s life up to one week while maintaining its delicious flavor and moist consistency. We wrap the entire cake tightly in cling wrap or store it in an airtight container to protect against refrigerator odors and air exposure.
When we’ve already sliced the cake, covering the cut end with cling wrap becomes essential for maintaining freshness. This prevents the exposed cake from absorbing unwanted flavors and keeps the interior from drying out.
| Storage Method | Duration | Container Requirements |
|---|---|---|
| Room Temperature | 3-4 days | Airtight container or cling wrap |
| Refrigerator | Up to 1 week | Airtight container or tight wrap |
| Freezer | 1-2 months | Double wrap plus freezer bag |
Freezing Instructions
Our lemon cream cheese pound cake freezes beautifully for 1-2 months without losing quality. We double wrap the whole cake in plastic wrap and then cover it with aluminum foil before placing it in a resealable freezer bag for maximum protection.
For convenient individual servings, we slice the cake and wrap each piece separately in plastic wrap before storing all slices together in a freezer bag. This method allows us to thaw only what we need without compromising the remaining portions.
Thawing frozen cake requires patience for best results. We remove the cake from the freezer and let it reach room temperature naturally. Individual slices can be microwaved for 30-60 seconds if we want to serve them warm quickly.
We recommend freezing glazed cakes without the glaze when possible. Adding the lemon glaze after thawing maintains the best texture and appearance for serving.
Conclusion
This lemon cream cheese pound cake truly represents the perfect marriage of classic baking techniques and bright citrus flavors. We’ve shown you how cream cheese elevates the traditional pound cake into something extraordinary while maintaining that beloved dense yet tender crumb.
What makes this recipe special is its versatility and reliability. Whether you’re planning ahead for a celebration or need a last-minute dessert that’ll impress guests this cake delivers every time. The detailed storage options mean you can enjoy it fresh for days or prepare it weeks in advance.
We’re confident this recipe will become a staple in your baking repertoire. The combination of quality ingredients proper technique and our tested methods ensures you’ll create a dessert that’s both elegant and approachable – perfect for any occasion that calls for something truly delicious.
Frequently Asked Questions
What makes this lemon cream cheese pound cake different from regular pound cake?
The addition of cream cheese transforms the traditional pound cake by creating a more luxurious, moist texture with a fine crumb that melts in your mouth. The cream cheese adds richness while fresh lemon zest and juice provide a bright citrus balance, making it more flavorful and tender than standard pound cake recipes.
How long does this lemon cream cheese pound cake stay fresh?
When stored properly at room temperature in an airtight container, the cake stays fresh for 3-4 days. Refrigerated, it can last up to one week when tightly wrapped. For longer storage, you can freeze the cake for 1-3 months using proper wrapping techniques to maintain moisture and texture.
What type of baking pan should I use for this recipe?
You can use several pan options: a 10-inch tube pan for classic shape, a 12-cup fluted tube pan for decorative presentation, or two 9×5-inch loaf pans for smaller portions. Make sure to grease and flour your chosen pan thoroughly to prevent sticking and ensure easy removal.
When should I apply the lemon glaze?
Apply the lemon glaze after the cake has cooled completely, which takes at least 2 hours. If you’re storing the cake for later, it’s best to add the glaze just before serving to maintain the best presentation and prevent the glaze from becoming absorbed into the cake.
Can I make this cake ahead of time?
Yes, this cake is perfect for make-ahead preparation. Bake and cool the cake completely before storing. The flavors actually improve after a day. Store unglazed at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months using proper wrapping techniques.
What equipment do I need to make this cake?
Essential equipment includes a stand mixer with paddle attachment for optimal mixing, measuring cups and spoons, wire cooling racks to prevent sogginess, and your chosen baking pan. You may also want a saucepan if preparing lemon syrup and a sharp serrated knife for clean slicing.
How do I know when the cake is done baking?
Bake the cake at 325°F for 1 hour and 5 minutes to 1 hour and 30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.
What are the best serving suggestions for this cake?
Serve slices with the glazed side up for elegant presentation. Complement with fresh berries, whipped cream, or enjoy plain. Perfect beverage pairings include coffee, Earl Grey tea, or champagne. For enhanced aroma, warm individual slices slightly before serving.
