Let’s talk about a cake so good, it could charm its way into anyone’s heart! This Lemon Cream Cheese Pound Cake is an absolute dream—a velvety-soft crumb with just the right amount of tangy lemon goodness. Oh, and did I mention the frosting? A luscious, creamy lemon cream cheese frosting that’s practically begging to be licked straight off the spoon. This is the kind of dessert that makes you want to grab a fork and not stop until there’s nothing left. Trust me, once you make this, it’ll be your go-to for celebrations, afternoon tea, or just because you deserve it. Let’s dive in!

Why You’ll Love Lemon Cream Cheese Pound Cake

Velvety Texture

This pound cake is rich, moist, and buttery with a smooth cream cheese flavor that melts in your mouth.

Bright Lemon Flavor

The fresh lemon juice and zest bring a tangy sweetness that balances the cake’s richness beautifully.

Showstopper Frosting

The lemon cream cheese frosting is silky, zesty, and perfectly sweet—elevating the cake to another level of deliciousness.

Perfect for Any Occasion

Whether it’s a casual afternoon treat or the centerpiece of a special gathering, this cake fits every moment.

Make-Ahead Friendly

The flavors get even better with time, making it ideal for prepping ahead of parties or celebrations.

Ingredients

Ingredients in Lemon Cream Cheese Pound Cake

Cream Cheese: The secret to the cake’s smooth, velvety texture. It adds a slight tang that pairs perfectly with lemon.
Butter: Adds richness and that irresistible buttery flavor.
Granulated Sugar: Sweetens the cake while keeping the crumb light and tender.
Eggs: Bring structure and moisture, ensuring a dense but soft pound cake.
All-Purpose Flour: The foundation of the cake, giving it a perfect balance of density and fluffiness.
Lemon Juice and Zest: Brightens up the flavor and packs a punch of citrusy goodness.
Vanilla Extract: Adds depth and warmth to the flavor profile.
Baking Powder and Salt: Ensure the perfect rise and balance of flavors.

Ingredients in Lemon Cream Cheese Frosting

Cream Cheese: The base for a tangy, rich frosting that complements the cake.
Butter: Adds creaminess and helps with consistency.
Powdered Sugar: Sweetens the frosting to just the right level.
Lemon Juice and Zest: A double hit of lemon flavor that ties the cake and frosting together.
(Note: Full measurements are in the recipe card below!)

Instructions

Make the Pound Cake

Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan to prevent sticking.
Cream the Butter and Cream Cheese
In a large bowl, beat the butter and cream cheese until smooth and fluffy. This step ensures the cake will have a velvety texture.
Add Sugar
Gradually add sugar while mixing until light and airy. The mixture should look pale and creamy.
Incorporate Eggs
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, alternating with lemon juice and zest. Stir just until combined.
Bake
Pour the batter into the prepared pan and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Frosting

Cream the Butter and Cream Cheese
Beat cream cheese and butter until smooth and fluffy.
Add Lemon Flavor
Mix in the lemon juice, zest, and vanilla until well combined.
Incorporate Sugar
Gradually add powdered sugar, beating until the frosting is creamy and spreadable.

Assemble the Cake

Once the cake is completely cool, spread the frosting evenly over the top. For an extra touch, garnish with lemon slices or zest.
Slice, serve, and enjoy every luscious bite!

How to Serve Lemon Cream Cheese Pound Cake

With Fresh Berries: A handful of raspberries or blueberries adds a burst of freshness.
Topped with Whipped Cream: For extra decadence, a dollop of whipped cream is divine.
Paired with Tea or Coffee: The perfect partner for your favorite cup of brew.

Tips for Success

Use Room Temperature Ingredients: This ensures a smooth batter and even baking.
Don’t Overmix: Overmixing can make the cake dense. Stir just until combined.
Test for Doneness: Ovens vary, so start checking the cake a few minutes early.

FAQ

Q1: Can I use a loaf pan instead of a bundt pan?

Yes, but baking time may vary slightly. Start checking for doneness at 60 minutes.

Q2: Can I make this cake ahead of time?

Absolutely! It tastes even better the next day. Store it in an airtight container.

Q3: Can I freeze this cake?

Yes, wrap the cake (unfrosted) tightly and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

Q4: Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

Q5: What’s the best way to store leftovers?

Keep the cake refrigerated in an airtight container for up to 5 days.

Q6: Can I use a hand mixer for this recipe?

Yes, just make sure to mix thoroughly at each step.

Q7: How can I make it gluten-free?

Use a gluten-free all-purpose flour blend for the same results.

Q8: Can I add poppy seeds?

Sure! Fold in 2 tablespoons of poppy seeds for a delightful twist.

Q9: Is there a substitute for cream cheese in the frosting?

Mascarpone or Greek yogurt can work but will slightly alter the flavor.

Q10: Can I make mini pound cakes with this recipe?

Yes! Use a muffin tin or mini loaf pans. Adjust baking time accordingly.

Conclusion

There’s something magical about a perfectly baked pound cake, especially one brimming with zesty lemon flavor and topped with a dreamy frosting. Whether you’re serving it at a gathering or treating yourself to a slice of joy, this Lemon Cream Cheese Pound Cake will not disappoint. So grab your whisk, crank up some music, and let’s make cake magic happen. You’ve got this!